Sous Chef Jobs in Rancho Cucamonga, CA (669)
Chef (Jamaican/Caribbean)
Sous Chef
Sous Chef
CHEF, SOUS
Sous Chef
Sous Chef: Lead Kitchen Prep & Culinary Leadership
Executive Sous Chef - Lead Culinary Excellence & Team
Executive Sous Chef
Remote Sous Chef Healthcare Kitchen Leader
Sous Chef
Sous Chef
Sous Chef
Brio-Sous Chef
Sous Chef
Executive Sous Chef
Junior Sous Chef Lead High-Volume Kitchen & Menu
Ontario Convention Center Sous Chef
Junior Sous Chef
Junior Sous Chef
Junior Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Sous Chef
Executive Sous Chef
Sous Chef
Executive Sous Chef
Ontario Convention Center Sous Chef
Luxury Hotel Sous Chef Lead Culinary Team & Excellence
Executive Sous Chef Lead Kitchens & Budgets (Remote)
Banquet Sous Chef
Sous Chef
Job Description
Working as a Sous Chef in Rancho Cucamonga, CA
There are 669 Sous Chef opportunities available in Rancho Cucamonga, CA all with unique requirements.
A Sous Chef's duties vary upon the type of restaurant he or she is employed in. If they are employed in a fine dining restaurant or another upscale dining establishment, they may be the second to the Head Chef and assist with the management of wait staff, busboys, food cost controls and nutritional analysis. His duties may include meeting with the manager to discuss daily operations and staying within budget parameters while still maintaining quality. In a high-volume sports bar or grill, he or she may be responsible for managing inventory levels of food and beer kegs, as well as ordering supplies. They may also be responsible for creating or modifying the menu.
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Sous Chef jobs near Rancho Cucamonga, CA
Sous Chefs in Rancho Cucamonga, CA Resume Data
Average Experience for Sous Chefs in Rancho Cucamonga, CA
- More than 10 years: 51%
- 6-10 years: 35%
- 3-5 years: 11%
- 1-2 years: 2%
- Less than 1 year: 1%
Educational Background for Sous Chefs in Rancho Cucamonga, CA
- Diploma: 43%
- Associates: 39%
- Bachelors: 15%
- Masters: 2%
- Doctorate: 1%
Top Skill for Sous Chefs in Rancho Cucamonga, CA
- Cooking skills: Basic food preparation: 24%
- Food safety: 23%
- Work style: Reliability: 15%
- Supervisory skills: Motivating & assessing employees: 8%
- Customer focus & orientation: 6%
- Restaurant manager: 6%
- Food service: Customer situations: 5%
- Attention to detail: 5%
- General manager (hospitality): 4%
- Verbal communication: 4%
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