Our Cooking School Sous Chef will assist the Cooking School instructors in the day to day tasks required before, during, and after a class based upon client needs, instructor needs, and school needs.  Executes Oyster Experience as a lead if Cooking School Director is teaching another class. 


  1. Setup of the classroom for each event, including returning the previous class’ clean dishes after drying, folding aprons, setting up wine service and welcome snacks, rolling silverware, establishing stations and setting with appropriate equipment, procuring ingredients from dry storage, the baking department, or the restaurant, and general needs prior to the start of class
  2. Help with any food preparation required before a class begins, whether same day or on separate prep shifts.  This may include preparing and packaging items for retail sale.
  3. Execution of tasks within a class, including instruction to groups (based upon what the instructor assigns Assistant to instruct – could be lead instruction during Oyster Experience), motivating guests to cook and generally upkeep their areas, participate in service of meals to guests, buss guests’ dirty dishes, clean dishes and equipment as used by staff and guests
  4. Contribute to clean-down and classroom after each event as needed, which may include washing dishes, replacing clean and dry dishes back to their proper area, remove and disposal of refuse and/or recycling, sweeping, mopping, scrubbing equipment, or deep clean tasks as needed
  5. Interacts with the property as a whole  as needed to fulfill the requirements of the position, exceed guest expectations and create memorable  guest and team member experiences on behalf of Cavallo Point.

  1. Highly skilled and comfortable with guest interaction and guest service at the highest level
  2. Required excellent organizational, written and verbal communication skills
  3. Basic understanding of safety and sanitation guidelines as directed by the industry and school director
  4. Knowledge and ability to convert basic recipes for increased or decreased yield, and comfort with leading guests in doing so
  5. Familiarity with seasonal produce and a wide range of basic international ingredients and techniques
  6. Demonstrates high level of skill and competency specifically with oyster shucking and raw seafood service and preparation
  7. Ability to speak in front of large groups of people confidently (groups of 20-60), as well as execute basic technique Demos in culinary Social Hour classes
  8. Should be comfortable directing guests from ages 6 to 99
  9. Ability to retain information from Instructor or Director and communicate it to the guest effectively
  10. Some work will occur outdoors both on-site and off-site, and may be asked to be in shaded or sunny areas for extended periods of time
  11. Should be a self-starter with an active interest in the culinary arts
  12. Should be able to work with a team or alone in order to accomplish lists of tasks in a timely manner as needed by the instructor or director of the Cooking School
  13. Any additional tasks that are requested by the Cooking School Director or Cooking School Manager
  14. Can work with subordinates (Culinary Assistants, Dishwashers) to complete tasks that have been delegated or are found to need attention for completion based upon the Cooking School standard for product, cleanliness, and safety
  15. Experience with quantitative food preparation
  16. Desire to provide good guest service throughout the property in any capacity

About Our Benefits

Here are some of the benefits available to qualifying employees:

  • Paid Time Off program
  • Medical, Dental and Vision Insurance Options 
  • 401k Retirement Option
  • Job training
  • Promotion from within
  • Employee discounts on dining and hotel stays

This is a non-management position
This is a full time position

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