Job Description

Now Hiring: Chef de Cuisine or Experienced Sous Chef at Coast Range Restaurant (Solvang, CA)
Michelin Guide Rated Steak & Seafood restaurant.

Coast Range Restaurant is seeking a skilled, experienced and driven Chef de Cuisine or Experienced Sous Chef to help lead our kitchen and uphold the standard of excellence that has made us a Central Coast culinary destination.  We are looking for a seasoned sous chef who performs well under pressure.

You will help set the tone in the kitchen to create a cohesive team built on respect, care, and attention to detail.

You are someone who genuinely cares about producing the most delicious and consistent food we can to

ensure that every guest has a great experience reinforce the hospitality standards Coast Range is known for.

In this role, you’ll be a key force behind a disciplined, high-performing culinary team, driving consistent execution, maintaining quality under pressure, and supporting smooth, confident service in a high-volume, high-expectation environment. You’ll help set the tone in the kitchen, reinforce standards, and ensure every plate reflects the craftsmanship, care, and hospitality Coast Range is known for.

What You’ll Do: 

• Lead kitchen shifts and services with confidence, urgency, and calm

• Ensure consistency in plating, portioning, seasoning, and timing
• Engage in ongoing quality control and consistency to executing per recipe

• Step into any station as needed during service

• Maintain ticket flow and communication with services team during peak periods

• Uphold cleanliness, organization, and food safety standards at all times

• Train line cooks and prep staff on recipes, techniques, and standards

• Hold the line on quality and behavior — coach in the moment

• Support onboarding of new culinary hires

• Help build a culture of accountability, professionalism, and pride

• Assist with performance feedback and corrective action when needed

• Oversee daily prep lists and execution

• Assist with ordering, receiving, and proper storage of products

• Help manage inventory levels to minimize waste and shortages

• Enforce FIFO, labeling, and rotation practices

• Support specials and menu changes as directed

• Help maintain food cost targets through portion control and waste reduction

• Track and report comps, mistakes, and waste honestly

• Support recipe adherence and yield awareness

• Assist in building and maintaining BOH systems and checklists

• Ensure compliance with all health department, safety, and sanitation standards

• Maintain ServSafe-level food safety practices

• Promote a safe, respectful, harassment-free workplace
• Learn and follow California employment laws

Who You Are:

• A proven kitchen leader with 2+ years of Sous Chef experience or a highly capable Lead Line Cook ready to step up in a full-service, high-volume restaurant

• Someone who leads from the line, not the clipboard, hands-on, present during service, and respected by the culinary team

• Calm, decisive, and steady under pressure; you keep the kitchen focused even when tickets are flying

• Deeply knowledgeable in line execution, prep systems, food safety, and station flow

• Comfortable training, correcting, and holding standards in the moment, without ego or theatrics

• Experienced with prep planning, ordering, receiving, and inventory control, or eager to own those responsibilities

• Detail-oriented when it comes to portioning, consistency, cleanliness, and waste reduction

• Passionate about great food and disciplined execution, with pride in doing things the right way every time

• Comfortable working nights, weekends, and holidays in a fast-paced, high-expectation kitchen environment

• ServSafe certified, with a strong understanding of California food safety standards

• Willing to work overtime hours and double time hours, during our seasonal rushes, paid at the appropriate 1.5x and 2x rates

Requirements:

• 3–6+ years of professional kitchen experience

• Prior Sous Chef or strong Lead Line Cook experience required

• Ability to run a shift independently

• Supportive leadership style with high expectations

• Calm under pressure; solutions-oriented mindset

• Availability for nights, weekends, and holidays

• California food safety knowledge (ServSafe or willingness to obtain)

Rate of Pay: $30-$33 DOE, plus overtime due to seasonal nature of business

Benefits:

• Health insurance

• Paid time off and sick leave

About Us:

Coast Range is a Central Coast destination. We feature a full steakhouse, seafood, raw bar, and an award-winning bar, with excellent cocktails and mocktails. We’re proud to be Michelin Guide–recognized and locally loved, for 4 years in a row. We’re looking for the right leader to help guide it forward and collaborate with our entire team.

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