Sous Chef

LAKE OF THE PINES ASSOCIATION•Auburn, CA

1d•$26 - $29•Onsite

About The Position

Lake of the Pines Homeowners Association is accepting applications for the position of Cook IV, Sous Chef. Lake of the Pines is a 2,000-home gated private community located in the foothills of Northern California between the towns of Auburn and Grass Valley. Among its numerous amenities, the community boasts of a 230-acre private lake and a 19-hole golf course as two of its prime amenities. This is a full time, nonexempt position with a salary range of $25.59 - $29.11 and excellent benefits including medical, dental, vision and life insurance; vacation and sick leave; 401k and facility use privileges including golf, swimming pool, beaches, parks, tennis and discounted meals. Pre-employment drug screen and background search required following conditional offer of employment.

Requirements

Five years’ related experience and/or training; or equivalent combination of education and experience.
Open availability including nights, weekends, and holidays.
Knowledge of the techniques and methods for preparing food in quantities, equipment and utensils in preparation, cooking and service of food and menu planning.
Knowledge of food storage methods, kitchen sanitation and methods of cleaning and caring for kitchen equipment.
Knowledge of food cost and inventory controls.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of members or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic math.
Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
Ability to deal with problems involving several concrete variables in standardized situations.
Employee is frequently required to think clearly in emergencies, deal with frequent interruptions or distractions and to be able to resolve problems.
The employee is frequently expected to be alert and recall details and deal with interpersonal conflict.
Employee is frequently expected to complete work with deadlines.
While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; stoop, kneel, crouch, or crawl; talk or hear; and taste or smell.
The employee must regularly lift and/or move up to 50 pounds and frequently lift and/or move up to 100 pounds.

Responsibilities

Responsible for the physical aspect of the kitchen operations, including supervision of kitchen personnel as well as the preparation and serving of food.
Directly supervise kitchen (Dishwashers and Cooks) employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include training employees; planning, assigning, and directing work; addressing complaints and resolving problems.
Responsible for Executive Chef's duties in Executive Chef's absence.
Maintain training, counseling, timekeeping records and other records as directed by Executive Chef.
Work directly with other Sous Chefs, kitchen staff, front of house and bar supervisors and staff regarding procedural, cultural, and methodological issues as well as food preparation, pricing, and general food-related training issues.
Prepare or oversee preparation, handling, storage of all food.
Actively train and work with kitchen personnel toward the goal of continuous enhancement of kitchen staff skill level.
Under instruction of Executive Chef, maintain health and cleanliness standards of kitchen facilities.
May plan and prepare meals.
Interact with other F&B Supervisors and/or service staff where needed to communicate instructions regarding food, food service, or general department practices and methods.
May take monthly inventory.
May have payroll responsibilities as directed.
Ensure that proper cleaning, opening, closing, stocking, prep, storage, and timekeeping procedures are adhered to.