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Sous Chef Jobs in Santa Rosa, CA (NOW HIRING)

Graton Resort & Casino

QSR SOUS CHEF

Rohnert Park, CA · On-site

$55K - $74K/yr

The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick ServiceRestaurants by ensuring food quality, consistency, speed of service, and adherence to food ...

Graton Resort & Casino

QSR SOUS CHEF

Rohnert Park, CA · On-site

$55K - $74K/yr

The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick Service Restaurants by ensuring food quality, consistency, speed of service, and adherence to food ...

Montage International

Sous Chef

Healdsburg, CA · On-site

$80K - $90K/yr

Sous Chef Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Montage Healdsburg, we know our success is all ...

Montage Hotels & Resorts

Sous Chef

Healdsburg, CA

$80K - $90K/yr

Sous Chef Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun.At Montage Healdsburg, we know our success is all ...

Golden Bear Station

Sous Chef

Kenwood, CA

$55K - $74K/yr

Dear Chef, We are a small, quality-driven restaurant committed to refined execution, thoughtful hospitality and continuous improvement. Our food is rooted in technique, simplicity and respect for ...

Golden Bear Station

Sous Chef

Kenwood, CA · On-site

$80K - $105K/yr

Dear Chef, We are a small, quality-driven restaurant committed to refined execution, thoughtful hospitality and continuous improvement. Our food is rooted in technique, simplicity and respect for ...

Golden Bear Station

Sous Chef

Kenwood, CA · On-site

$55K - $74K/yr

Dear Chef, We are a small, quality-driven restaurant committed to refined execution, thoughtful hospitality and continuous improvement. Our food is rooted in technique, simplicity and respect for ...

sweetgreen

Sous Chef

San Geronimo, CA

$22.04/hr

A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and ...

sweetgreen

Sous Chef

Fairfax, CA

$22.04/hr

A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and ...

sweetgreen

Sous Chef

Bolinas, CA

$22.04/hr

A Healthier Future Starts With You! As a Culinary Lead (what we call a Kitchen Lead at Sweetgreen), you are the food quality expert in the kitchen. You own how our food is prepped, cooked, and ...

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Showing results 41-60

All JobsSous Chef JobsSous Chef Jobs in Santa Rosa, CA

Sous Chef information

See Santa Rosa, CA salary details

$33.3K

$64.5K

$84.7K

How much do sous chef jobs pay per year?

As of Aug 18, 2026, the average yearly pay for sous chef in Santa Rosa, CA is $64,505.00, according to ZipRecruiter salary data. Most workers in this role earn between $54,700.00 and $73,800.00 per year, depending on experience, location, and employer.

What is a sous chef?

Sous chefs are second-in-command in a kitchen, working directly under the head chef or executive chef. They help oversee kitchen operations, manage other kitchen staff, and ensure that food is prepared to quality standards. Sous chefs are often responsible for supervising food preparation, managing inventory, and assisting with menu planning. Their role is critical to maintaining efficiency and consistency in a professional kitchen.

What are the key skills and qualifications needed to thrive as a sous chef, and why are they important?

To thrive as a Sous Chef, you need strong culinary skills, a solid understanding of kitchen operations, and typically a culinary degree or relevant experience. Familiarity with commercial kitchen equipment, inventory management systems, and food safety certifications such as ServSafe are commonly required. Leadership, time management, and effective communication are vital soft skills for managing kitchen staff and ensuring smooth service. These skills and qualifications are essential to maintain high food quality, operational efficiency, and a cohesive team in a high-pressure kitchen environment.

What are some common challenges sous chefs face when managing kitchen operations during busy service periods?

Sous Chefs often encounter challenges such as maintaining clear communication among kitchen staff, ensuring all dishes meet quality standards, and adapting quickly to unexpected changes like last-minute menu adjustments or equipment malfunctions. During peak hours, balancing speed with precision is crucial, as is supporting the Executive Chef and stepping in wherever needed. Effective delegation, problem-solving under pressure, and fostering teamwork are key skills that help Sous Chefs navigate these demanding situations successfully.

What is the difference between Sous Chef vs Line Cook?

AspectSous ChefLine Cook
Credentials Culinary training, certifications often preferred Culinary skills, on-the-job training
Work Environment Supervisory role in kitchen, responsible for kitchen operations Preparing specific dishes on the kitchen line
Employer Usage Commonly employed in restaurants, hotels, and catering Found in similar settings, working under chefs

The main difference between a Sous Chef and a Line Cook is that the Sous Chef has supervisory responsibilities and oversees kitchen operations, while the Line Cook focuses on preparing dishes on the kitchen line. The Sous Chef often has more experience and may hold certifications, whereas the Line Cook specializes in executing specific tasks. Both roles are essential in a professional kitchen, but the Sous Chef plays a leadership role in ensuring smooth kitchen functioning.

How much does a sous chef get paid an hour?

A sous chef typically earns between $15 and $25 per hour, depending on experience, location, and the establishment. Salaries can vary based on the size of the restaurant and the complexity of the menu, with some earning higher wages in upscale or high-volume venues.

Is a sous chef a good career?

A sous chef is a key leadership role in a kitchen, responsible for assisting the head chef with food preparation, staff management, and quality control. It offers opportunities for skill development, advancement to executive chef, and typically requires culinary training and experience. Career growth depends on experience, reputation, and the ability to handle high-pressure environments.
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Sous Chef jobs near you
Infographic showing various Sous Chef job openings in Santa Rosa, CA as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $64,505 per year, or $31 per hour.

QSR SOUS CHEF

Graton Resort & Casino

Rohnert Park, CA • On-site

$55K - $74K/yr

Full-time

Posted 26 days ago

Graton Resort & Casino rating

8.6

Company rating: 8.6 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

8th of 164 rated casinos

Job description

Position Summary:
The QSR Sous Chef is responsible for supporting the day-to-day culinary operations of all Quick ServiceRestaurants by ensuring food quality, consistency, speed of service, and adherence to food safetystandards. Working closely with the QSR Head Chef, and culinary team, the QSR Sous Chef supervisesfood production, trains and develops team members, monitors inventory and production levels, andensures all menu items are prepared according to established recipes and brand standards. This positionplays a key leadership role in maintaining an efficient, high-volume kitchen operation while delivering anexceptional guest experience through quality food and operational excellence.
Essential Functions:
1. Responsible for redefining hospitality at Graton Resort & Casino while living, supporting, and promotingour values.
2. Perform responsibilities in accordance with all Graton Resort & Casino standards, policies, andprocedures.
3. Oversee daily kitchen operations and manage all aspects of assigned kitchen(s), ensuring smoothexecution of food production, team coordination, and service efficiency.
4. Supervise and train Team Members by directing, mentoring, and supporting kitchen staff, ensuringadherence to food preparation standards and fostering professional growth. Conduct ongoing trainingon policies, procedures, and culinary techniques. Ensure supporting training materials and referenceguides are maintained to support Team Members in performing their roles effectively.
5. Execute recipes and uphold standards that align with Graton's brand and guest expectations, ensuringproper execution of standardized recipes. Ensure food quality and consistency, oversee all foodproduction, maintain high standards in taste, presentation, and portion control.
6. Maintain inventory and cost control, implement inventory management procedures, monitor foodusage, and ensure proper stock levels for continuous kitchen operations.
7. Enforce safety and sanitation standards, uphold all Department of Health, OSHA, and companyregulations to maintain a clean, hazard-free kitchen. Monitor and maintain kitchen equipment andfacilities, addressing any operational and work safety concerns promptly.
8. Schedule and assign tasks efficiently, create and manage team schedules, ensuring optimal staffinglevels while maintaining labor cost controls. Maintain accurate Team Member records, overseeattendance tracking, payroll accuracy, and coaching documentation.
9. Facilitate communication and team engagement, lead daily huddles, update communication boards,and ensure all team members are informed of operational updates.
10. Uphold department policies and standards by enforcing company policies, procedures, and servicestandards while fostering a positive and productive work environment. Provide regular feedback,coaching, and corrective action to ensure fair and consistent performance management.
11. This job description is not an exclusive or exhaustive list of all job functions that a team member in thisposition may be asked to perform from time to time. Duties and responsibilities may be changed,expanded, reduced, or delegated by Management to meet the business needs of the property.
Required Qualifications:
1. Minimum of five (5) years of culinary experience in related fields.
2. At least two (2) years of experience in a high-volume or fast food management.
3. Ability to quickly adapt to new kitchen environments and operational cultures while demonstratingcomprehensive knowledge of a variety of cooking techniques, cuisines, service models, and diningconcepts.
4. Ability to work in all aspects of kitchen operations, including high-volume production across breakfast,lunch, and dinner services. Proficiency in fine dining techniques, butchering, baking, soups, stocks,sauces, roasting, sauteing, broiling, grilling, and cold food production.
5. Ability to communicate clearly and professionally with guests, Team Members, and management inboth written and verbal forms.
6. Strong ability to manage time effectively and work independently with minimal supervision.
7. Must be able to work a flexible schedule, including nights, weekends, and holidays as needed.
8. Demonstrates maturity, sound judgment, and the ability to make effective decisions, even in highpressure or challenging situations.
9. Must possess or obtain a California Food Handler Certification.

Physical Requirements:
1. Requires the physical ability to stand for long periods of time, walk frequently, bend or reach to a heightof six feet with or without assistance.
2. Must be capable of lifting 50 pounds, push 150-250 pounds on a pushcart, in/out of walk-ins of -10degrees to 140 degrees with or without assistance.
3. Requires manual dexterity to operate and use job related equipment.

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