ARLO Sous Chef

Overview Arlo, recognized as San Diego Magazine’s Best Hotel Restaurant for 2025, is seeking an experienced Sous Chef to join our award‑winning culinary team. This is a unique opportunity to contribute to one of San Diego’s premier dining destinations and support a culture of culinary excellence. The Sous Chef supports the Executive Chef in delivering ARLO’s bold, creative, and guest‑focused dining experience. You’ll lead kitchen operations, help develop and execute menus, maintain high standards of food quality and presentation, and collaborate with all kitchen and service teams to bring ARLO’s distinctive vision to life. This is a hands‑on leadership role in a fast‑paced, upscale setting where innovation meets hospitality. Pay Rate $68,640.00 #TowncountrySD Responsibilities Assist in menu development: craft scratch‑made dishes using fresh, local ingredients aligned with ARLO’s voice of “bold, creative, unforgettable.” Supervise daily kitchen operations: oversee food prep, cooking stations, plating, and ensure timely execution of service (brunch, dinner, special events). Maintain consistent quality, portion control, presentation standards, and food safety protocols throughout all dishes. Lead the kitchen team during service: coordinate stations, coach cooks and kitchen staff, manage workflow and timing, ensure smoothness in high‑volume or event settings. Collaborate with the front‑of‑house and management teams: align kitchen output with service pace, guest expectations, and event planning. Monitor inventory, order supplies, control food cost and waste, assist in vendor relations and sourcing high‑quality ingredients. Enforce sanitation, safety, and compliance standards (including food handling, HACCP, kitchen equipment). Participate in training and development of kitchen staff: foster growth, share best practices, mentor apprentices and line cooks. Support special events and private/buy‑out functions: plan menu variations, coordinate with banquet/event team, adapt kitchen flow for large‑scale or bespoke offerings. Step in for the Executive Chef when needed: assume leadership, make decisions on the fly, maintain high performance and guest satisfaction. Qualifications Proven experience in a sous‑chef or similar leadership role within an upscale restaurant, hotel, or resort environment. Demonstrated skill in menu creation, high‑volume kitchen management, and modern cuisine techniques using fresh/local ingredients. Strong leadership, communication, and organizational skills; ability to motivate and manage a team under pressure. Solid financial acumen: food cost control, budgeting, inventory management. Excellent knowledge of kitchen operations, safety and sanitation protocols, and high‑end service standards. Flexibility to work evenings, weekends, holidays, and adapt to dynamic service needs. Culinary degree or equivalent experience preferred. Physical Requirements Must be able to stand and walk continuously for long periods (8–12 hour shifts are common). Frequent lifting, pushing, pulling of kitchen equipment, large pots, ingredient boxes — often up to 50 lbs or more. Regular bending, stooping, reaching, and twisting across prep areas, cold rooms, storage and service zones. Ability to move quickly through a busy kitchen environment: stepping between stations, stairs/ramp access, tight spaces. Good manual dexterity to handle knives, kitchen tools, plating, and garnishes with precision. Visual acuity and hearing sufficient to monitor cooking equipment, guest orders, team communications, and service flow. Exposure to varying conditions: heat (ovens, grills), cold (walk‑in coolers), humidity, noise, and time‑sensitive tasks. #J-18808-Ljbffr