Job Description
Sous Chef, Crush Ultra Lounge Salary Range: $75-80k Company 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 business and 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, & Fulfillment Job Description Position Summary What You Will Accomplish Kitchen Operations & Execution Oversee daily food production for the bowling lounge, ensuring quality, consistency, and timeliness Direct and support food truck operations, including prep, execution, and logistics Execute and supervise BEOs and large-scale buyouts with attention to detail and timelines Ensure all food meets company standards for presentation, taste, and portioning Leadership & Staff Management Act as the manager on duty in the absence of salaried chefs Supervise, coach, and develop line cooks and prep staff Assist in scheduling based on business volume across multiple outlets Enforce kitchen policies, safety standards, and sanitation procedures Administrative & Financial Responsibilities Assist with inventory control, ordering, and vendor management Support food cost management through waste reduction, portion control, and proper ordering Maintain accurate prep lists and production plans aligned with business needs Ensure compliance with health department regulations and HACCP guidelines Event & Multi-Outlet Coordination Coordinate execution of BEOs with front-of-house and culinary teams Lead culinary operations for private events and full venue buyouts Ensure seamless integration between restaurant and food truck production Adapt quickly to fluctuating resort occupancy and seasonal demand Qualifications What You Will Bring 2 years of progressive kitchen leadership experience Experience in high-volume casual dining and event/batch cooking preferred Proven ability to lead in multi-outlet or non-traditional kitchen environments (e.g., food trucks, remote kitchens) Strong organizational and communication skills Knowledge of food safety standards and cost control practices Flexible schedule, including evenings, weekends, and holidays We 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.