West Sacramento

Sous Chef

We are hiring a Sous Chef at The Barn in West Sacramento. The Sous Chef is responsible for planning and managing food preparation in our kitchen. This will entail a large degree of overseeing the kitchen staff, as well as enforcing regulations and ensuring food quality. We are seeking candidates who have a passion for craft beer, hospitality and who can thrive in fun but busy kitchen.

Reports to: GM

Type: Full-time, Exempt

Pay: Salary; Range $64,500 – $68,000


  • Maintaining quality of food in recipe execution and line execution
  • Bringing new menu items to Head Chef to create a well rounded dining experience
  • Monitoring inventory and ordering as needed
  • Responsible for prep management and prep production and maintaining food pars, via prep management
  • Adjusting stock and prep sheets along with order guides to follow sales trends
  • Establishes the working schedule
  • Responsible for organizing the work in the kitchen, from overseeing line checks to flipping the line to ensuring cooks are organized and on task
  • Responsible for food hygiene practices, including and not limited to ensuring the line is flipped before peak times
  • Ensuring the kitchen meets all healthy & safety regulations, and complies with sanitary & food safety guidelines 
  • Responsible for the development & training of all BOH staff
  • Delegating effective assignments to station leads, dish and prep staff
  • Overseeing all aspects in the kitchen absent the Head Chef
  • Participating in management meetings
  • Treating all with respect and dignity
  • Maintaining a calm and dignified demeanor
  • Maintaining acceptable ticket times
  • Making decisions and judgements that are fair, honest, and defensible
  • Complete all tasks and projects assigned by GM and HC in a thorough and timely manner
  • Working with the Head Chef to ensure all staff are up to date with current food handlers cards and sexual harassment training
  • Having a general understanding of Drake’s history and company culture and ability to share with staff
  • Provide excellent customer service and guest experiences


  • At least 2+ years experience cooking and supervising
  • At least 2+ years experience with ordering, inventory, and scheduling
  • At least 2+ years experience working with a varied team in a high volume food production facility
  • Proven ability to work collaboratively with management, owners, and FOH for smooth operations
  • Maintaining maintenance of kitchen equipment and having a log of current and future maintenance schedule
  • Demonstrated ability to take responsibility, make quick & informed operational decisions
  • Demonstrated ability to adapt, think quickly, prioritize & multi-task within a fast-paced environment
  • A problem solver who is able to work effectively with no supervision
  • Demonstrated knowledge & experience with labor cost management
  • Demonstrated knowledge & experience with food cost management
  • Demonstrated experience in handling employee/personnel matters
  • Good organizational & communication skills
  • Management Servsafe Certification