Sous Chef South Coast Winery Resort & Spa

Carter Hospitality Group•Temecula, CA

4h•$25

About The Position

South Coast Winery Resort & Spa is seeking an experience Executive Sous Chef. The ideal candidate will have a minimum of four years experience as a Sous Chef in a fast pace upscale restaurant or resort. ESSENTIAL DUTIES : The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Trains, develops and supervises kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products. Follows all opening and closing procedures Conducts pre-shift meetings with all kitchen staff Ensures that level of quality, taste, portion control, and plate presentation is to specifications and standards Expedites from the front of the line to ensure service flow and quality control. Able to prepare and prep all menu items utilizing skill and creativity. Able to man all line stations. Oversee Banquet meal preparation as needed Oversee Banquet/Sales client menu tastings as needed Coordinates with Front of House management staff to ensure guest expectations are met or exceeded Assists with all prep duties as needed. Conducts inventory and places order of product as needed. Oversees the receiving of product and rotation of that product to ensure optimal freshness Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision. Ensures all necessary reports and forms are completed daily. Possesses and maintains thorough understanding of industry and stays abreast of industry trends. Train and mentor the kitchen staff Performs other duties as assigned by the Executive Chef Manage and execute all Company policies and procedures including disciplinary actions.

Requirements

The ideal candidate will have a minimum of four years experience as a Sous Chef in a fast pace upscale restaurant or resort.

Responsibilities

Trains, develops and supervises kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.
Follows all opening and closing procedures
Conducts pre-shift meetings with all kitchen staff
Ensures that level of quality, taste, portion control, and plate presentation is to specifications and standards
Expedites from the front of the line to ensure service flow and quality control.
Able to prepare and prep all menu items utilizing skill and creativity.
Able to man all line stations.
Oversee Banquet meal preparation as needed
Oversee Banquet/Sales client menu tastings as needed
Coordinates with Front of House management staff to ensure guest expectations are met or exceeded
Assists with all prep duties as needed.
Conducts inventory and places order of product as needed.
Oversees the receiving of product and rotation of that product to ensure optimal freshness
Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures
Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision.
Ensures all necessary reports and forms are completed daily.
Possesses and maintains thorough understanding of industry and stays abreast of industry trends.
Train and mentor the kitchen staff
Performs other duties as assigned by the Executive Chef
Manage and execute all Company policies and procedures including disciplinary actions.