Sous Chef

• 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
• 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
• 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
• 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
• 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
• 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
• 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

• 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)
• 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

Mileage reimbursement program for approved business travel