Sous Chef
Join our award-winning team at Goodness Gracious Private Chef and Catering and Songbird Parlour. As a leading culinary innovator in Sonoma County, we pride ourselves on infusing beauty and culture into everything we do. Our unique approach goes beyond elegant Wine Country cuisine – we explore and showcase authentic local culture through our community's people and artisans, while also celebrating global flavors. This commitment to storytelling through food sets us apart and creates truly memorable culinary experiences for our guests.
Job Overview
As Sous Chef, you'll play a crucial role in both our catering operations and Songbird Parlour's new restaurant concept. Working closely with the Executive Chef, you'll lead in organizing and preparing high-quality food for events, private chef experiences, and restaurant service. This position is ideal for someone with a passion for seasonal ingredients and strong leadership skills.
Schedule and Compensation
Wednesday to Sunday, approximately 8 AM to 4 PM
$26/hour
Health insurance
Occasional off-site events with guaranteed gratuity and frequent additional cash tips
Mileage reimbursement for work-related travel
Key Responsibilities
Manage daily prep operations for both catering and restaurant
Ensure event pack-outs are organized and ready for event chefs
Oversee restaurant prep for afternoon line cooks
Supervise daytime prep chef and dishwasher/prep staff
Receive and manage inventory orders
Attend BEO (Banquet Event Order) meetings
Create daily order lists and prep lists
Assist in menu planning, testing, and execution for both catering and restaurant
Maintain high standards of food quality and safety
Coordinate between kitchen and front-of-house staff
Train and mentor junior kitchen staff
Assist with cost control and budget management
Qualifications
Culinary degree or certificate preferred; equivalent work experience considered
Proven experience in a professional, from-scratch kitchen, preferably in catering
Strong attention to detail for recipe execution, inventory management, and procurement
Creativity for menu development and adapting to client preferences or dietary restrictions
Natural leadership abilities to inspire and develop a committed team
Excellent time management and ability to work efficiently under pressure
Strong communication and teamwork skills
Physical stamina for kitchen demands
Understanding of kitchen hierarchy and ability to both give and take direction
Positive attitude, willingness to learn, and passion for food