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Job Title: Sous Chef

Dept: Costa de Oro

Location: Stores

Classification: Non-Exempt

Reports to: Director of Culinary

General Job Description Overview:

The Sous Chef supports the Director of Culinary in the daily execution of high-volume culinary operations within a supermarket setting. This role is responsible for assisting with food production, quality control, food safety compliance, inventory management, and team supervision across multiple fresh food programs, including prepared foods, hot foods, cold foods, Grab & Go, and catering support as assigned.

The Sous Chef plays a key hands-on leadership role, ensuring standardized recipes, portion controls, and HACCP requirements are consistently followed while maintaining attractive food presentation and operational efficiency. In addition to culinary execution, the Sous Chef supports training and coaching of kitchen team members, promotes a safe and sanitary work environment, and helps drive exceptional customer experiences aligned with the company’s service standards and core values.

This position serves as a developmental role for advancement into a Director of Culinary position and requires flexibility to support business needs in a fast-paced, retail food environment.

Key Responsibilities:

Operational Excellence & Financial Management:

Assist the Director of Culinary in planning, organizing, and controlling daily kitchen operations to achieve production, quality, labor, and food cost goals.
Execute production schedules and ensure accurate preparation quantities to minimize waste and maximize efficiency.
Record production, yields, and waste on production sheets; use data to forecast future needs.
Convert recipes and ingredient quantities accurately as batch sizes change.
Support inventory control by monitoring ingredient levels, rotating stock using FIFO, and assisting with ordering.
Actively participate in shrink prevention and cost-control efforts.

Food Quality & Compliance:

Ensure all food is prepared according to standardized recipes, portion controls, and Vallarta quality standards.
Maintain strict compliance with HACCP guidelines, health department regulations, and food safety requirements.
Monitor time and temperature controls throughout receiving, preparation, storage, and service.
Inspect food for appearance, taste, seasoning, and consistency to maintain authentic product standards.
Maintain clean, organized, and sanitary work areas, equipment, and storage locations at all times.

Customer Service & Experience:

Lead by example while adhering to Vallarta’s Nuestra CASA pledge, delivering extraordinary customer service at all times.
Model Vallarta’s core values: Customer Service, Commitment, Integrity, Respect, Humility, and Teamwork.
Support seamless service execution during peak business periods to ensure a positive guest experience.
Address customer concerns or feedback related to food quality or service promptly and professionally.

Team Leadership & Development:

Provide daily guidance and direction to culinary team members during assigned shifts.
Assist in training, coaching, and developing team members on recipes, food safety, sanitation, and operational standards.
Communicate staffing, operational, or performance concerns to the Director of Culinary.
Promote teamwork, accountability, and a respectable work environment.

Collaboration & Communication:

Support operations across Taqueria, Prepared Foods, Juice Bar, Grab & Go, and Catering as assigned.
Maintain clear communication with leadership regarding production needs, shortages, or operational challenges.
Ensure timely escalation of issues that may impact food safety, quality, or service.

Safety:

Follow and enforce all safety policies and procedures, ensuring proper use of equipment and PPE.
Report all incidents, injuries, or unsafe conditions immediately.
Ensure compliance with Vallarta’s dress code and professional appearance standards.
Adhere to all company policies outlined in the Employee Handbook.

Other Duties:

Perform additional duties as assigned by management.
Support all current and future culinary programs implemented by Vallarta Supermarkets.
Maintain flexibility to support business needs across departments.

Knowledge and Skills:

Strong knowledge of high-volume food production and batch cooking.
Ability to follow recipes, portion standards, and food safety requirements precisely.
Proven ability to lead, coach, and motivate diverse teams.
Strong time management and organizational skills.
Basic mathematics, computer skills, including data entry and production tracking.
Must be able to speak, read, write, and understand English.

Required Education and Experience:

High school diploma or equivalent required.
Minimum 5 years of experience in high-volume or quantity food production.
ServSafe and/or Food Manager Certification required (or ability to obtain).

Working Conditions:

Fast-paced, high-volume kitchen environment.
Frequent standing, walking, bending, reaching, and use of hands.
Ability to lift, push, or carry up to 50 pounds.
Exposure to hot and cold environments (kitchen, walk-ins, freezers).
Moderate to loud noise levels.
Must maintain regular attendance for scheduled shifts.
May also have to do some light lifting of supplies and materials from time to time. Ability to lift to 30 lbs. independently and up to 50 lbs. with assistance.

Position Type/Expected Hours of Work:

This is a non-exempt level position, The work schedule may change based on business needs; therefore, flexibility in daily hours and days worked is required, including afternoons, evenings, weekends, and holidays. Some travel required (10%), including overnight stays, across all Vallarta store locations. Mileage reimbursement program for approved business travel.

This job description is not intended to be all-inclusive, and employees may perform other duties as directed. All employees are expected to perform any reasonable task or request that is consistent with fulfilling company goals and objectives.

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