KITCHEN SOUS CHEF

Temecula Creek Inn • Temecula, CA

5d

About The Position

Essential Purpose: To directly supervise the kitchen staff to ensure optimal departmental efficiency, productivity, and quality standards.

Requirements

• English fluency required. Spanish fluency helpful.
• Must have knowledge of all facets of kitchen operations and production.
• Must have minimum two years prior hotel/kitchen experience, including one year supervisory experience.
• Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances.
• Demonstrated ability to train staff and ensure luxury resort customer service.
• Strong written and verbal communication skills.
• Detail oriented.
• Organized and efficient.
• Safety-minded.
• High quality standards for production and service.
• Good team player.
• Customer service focus.
• Ability to effectively manage staff to maintain a high level of morale and productivity.
• Stands and walks short distances throughout shift.
• Pushes, pulls, and lifts to perform routine job tasks.
• Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances.
• Must be able to work under pressure.
• Frequent use of stairs, daily.
• Flexibility and good reflexes required to operate electric cart.

Nice To Haves

• Spanish fluency helpful.

Responsibilities

• To train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position and to maintain highest possible levels of employee morale and department productivity.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• To oversee the proper and efficient preparation of food for all restaurants, employee meals, banquets, and special functions, ensuring that quality and quantity standards are being met.
• To maintain a current computer listing of all scheduled business.
• To coordinate with the Food & Beverage Managers and Dining Room Supervisor/ Manager to ensure the efficient and professional operation of the dining room, room service, and banquet departments.
• To inventory and supply refrigerators as needed, to accommodate business needs.
• To regularly inspect all kitchen areas to ensure sanitary conditions.
• To follow all specified procedures to open or close the kitchen.
• To assume all duties of the Executive Chef in his/her absence.
• To properly document Personnel/Payroll transactions, as directed, for processing in the Personnel office.
• To promote & comply with all policies and procedures of Temecula Creek Inn
• To immediately report all suspicious occurrences and hazardous conditions.
• To maintain the cleanliness and safety of work areas at all times.
• To practice safe work habits at all times, to avoid injury to self and others.
• To ensure safe work practices for all Kitchen staff including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
• To conduct departmental safety training for all new Kitchen employees, before they begin to work.
• To conduct monthly departmental safety meetings.
• To attend all mandatory meetings, as directed.
• To perform other tasks, including cross-training, as directed.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed
• Number of Employees: 251-500 employees