Jr. Sous Chef
About The Position
The Jr. Sous Chef directly assists in supervising kitchen staff to support departmental efficiency, productivity, and quality standards. The role helps execute culinary objectives and service standards, train and develop team members, and maintain a positive, accountable work environment. It participates in and oversees food preparation for restaurants, employee meals, banquets, catered events, and special functions, ensuring consistent quality, presentation, portioning, and quantity. The Jr. Sous Chef collaborates with Food & Beverage Managers and dining room supervisors and managers to support seamless operations across dining, room service, banquet, and culinary departments. The position monitors inventory and storage, supports ordering and procurement, and ensures food is dated, labeled, stored, and rotated using FIFO practices. It inspects kitchen areas for cleanliness, organization, sanitation, and safety; reinforces safe equipment handling and established procedures; and reports hazards or suspicious occurrences promptly. The Jr. Sous Chef may assume duties of the Executive Chef, Executive Sous Chef, or Sous Chef during absences or as needed. The role also monitors completion of operational tasks, supports staff accountability and cross-training, attends required trainings and meetings, responds to guest concerns when directed, and performs other duties as assigned. Temecula Creek Inn is an Equal Opportunity Employer.
Requirements
- English fluency required.
- Knowledge of all facets of kitchen operations and production.
- At least two years of prior hotel/kitchen experience, including one year of supervisory experience.
- Familiarity with OSHA, SB198, local Department of Health regulations, and current laws governing hazardous-substance handling.
- Demonstrated ability to train staff and ensure luxury resort customer service.
- Strong written and verbal communication skills.
- Detail-oriented, organized, and efficient.
- Safety-minded, with high standards for production and service.
- Good team player with a customer-service focus.
- Ability to manage staff effectively and maintain high morale and productivity.
- Ability to stand and walk short distances throughout a shift.
- Ability to push, pull, and lift while performing routine job tasks; frequently handle and move objects weighing up to 40 pounds over short to moderate distances.
- Ability to work under pressure.
- Frequent use of stairs is required daily.
- Flexibility and good reflexes to operate an electric cart.
Nice To Haves
- Spanish fluency.
Responsibilities
- Assist in supervising kitchen staff and supporting departmental efficiency, productivity, and quality standards.
- Support and execute culinary objectives, operational goals, and service standards.
- Assist with training, coaching, development, performance reviews, recipe development, menu creation, employee discipline, and hiring processes.
- Promote a positive work environment that supports engagement, morale, accountability, and productivity.
- Respond to guest needs, requests, and concerns professionally and in a timely manner; address guest concerns when directed.
- Participate in and oversee food preparation for restaurants, employee meals, banquets, catered events, and special functions.
- Collaborate with Food & Beverage Managers and dining room supervisors and managers to support smooth dining room, room service, banquet, and culinary operations.
- Monitor inventory and ensure refrigerators, freezers, and storage areas are stocked and organized.
- Inspect kitchen and culinary areas for cleanliness, organization, sanitation, and compliance with health and safety standards.
- Immediately report suspicious occurrences, hazardous conditions, spills, and safety concerns.
- Follow and enforce kitchen opening and closing procedures, including operational, sanitation, security, and safety requirements.
- Assume duties of the Executive Chef, Executive Sous Chef, and/or Sous Chef(s) when assigned or operationally necessary.
- Assist with monitoring staff compliance with time and attendance, time-clock, and payroll procedures.
- Promote safe work practices and injury and accident prevention; ensure kitchen staff follow safety rules and proper equipment and materials handling procedures.
- Maintain food service standards for quality, presentation, portioning, preparation, and quantity across culinary outlets and services.
- Ensure staff follow FIFO inventory practices and correctly date, label, store, and rotate food products.
- Assist with ordering and procuring food products and supplies for daily operations, forecasted business levels, and special events.
- Attend and participate in trainings and departmental meetings.
- Monitor completion of assigned side work and daily operational tasks and hold team members accountable to standards.
- Assist with cross-training and development of culinary team members.
- Promote and comply with Temecula Creek Inn policies and procedures; maintain clean and safe work areas and practice safe work habits.
- Perform other duties and tasks, including cross-training, as directed by management or as reasonably required.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
