Job Details

Sous Chef, Crush Ultra LoungeSalary Range: $75-80kCompany Description:Pacific Hospitality Group provides a unique value proposition to investors and team members through our owner/operator approach. We are a family focused company committed to long term holds that enable us to grow our businessand our team members. Our vision is to enrich people's lives by offering memorable experiences, giving back to our communities and honoring God in all that we do. We are focused on long-term value creation and sustainable growth.Our Guiding Principles:Integrity, Compliance, Value Creation, Principled Entrepreneurship, Customer Focus, Knowledge, Change, Humility, Respect, & FulfillmentJob DescriptionPosition SummaryWhat You Will AccomplishKitchen Operations & ExecutionOversee daily food production for the bowling lounge, ensuring quality, consistency, and timelinessDirect and support food truck operations, including prep, execution, and logisticsExecute and supervise BEOs and large-scale buyouts with attention to detail and timelinesEnsure all food meets company standards for presentation, taste, and portioningLeadership & Staff ManagementAct as the manager on duty in the absence of salaried chefsSupervise, coach, and develop line cooks and prep staffAssist in scheduling based on business volume across multiple outletsEnforce kitchen policies, safety standards, and sanitation proceduresAdministrative & Financial ResponsibilitiesAssist with inventory control, ordering, and vendor managementSupport food cost management through waste reduction, portion control, and proper orderingMaintain accurate prep lists and production plans aligned with business needsEnsure compliance with health department regulations and HACCP guidelinesEvent & Multi-Outlet CoordinationCoordinate execution of BEOs with front-of-house and culinary teamsLead culinary operations for private events and full venue buyoutsEnsure seamless integration between restaurant and food truck productionAdapt quickly to fluctuating resort occupancy and seasonal demandWhat You Will BringQualifications2 years of progressive kitchen leadership experienceExperience in high-volume casual dining and event/batch cooking preferredProven ability to lead in multi-outlet or non-traditional kitchen environments (e.g., food trucks, remote kitchens)Strong organizational and communication skillsKnowledge of food safety standards and cost control practicesFlexible schedule, including evenings, weekends, and holidaysWe provide equal employment opportunities to all employees and applicants for employment and prohibit discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity, or expression, or any other characteristic protected by federal, state, or local laws.This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.