Sous Chef

Bernardus Lodge and Spa•Carmel Valley, CA

5d•Onsite

About The Position

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.

Requirements

Five to six years related experience or equivalent.
Current knowledge of regional and national trends in food and beverage.
Thorough knowledge of all food preparation techniques and styles.
Demonstrated proficiency in supervising and motivating subordinates
Basic competence in subordinates’ duties and tasks
Good judgement with the ability to make timely and sound decisions
Commitment to excellence and high standards
Passion, enthusiasm, focus, creativity, and a positive outlook.
Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
Acute attention to detail
Strong organizational, problem-solving, and analytical skills
Ability to effectively communicate with people at all levels and from various backgrounds.
Must be able to work independently.
Must provide valid documents(s) to work in the US.
Must meet legal age requirements for the position.
High school diploma or equal to a GED.
Must be able to lift 50 lbs.
Must be able to stand and walk for long periods of time.
Must speak and communicate in English.
Must be able to clearly communicate with guests, management and coworkers.
Valid California Driver License is required.
Food Handler Certificate is required.

Nice To Haves

Graduate of a culinary school preferred.
Bilingual skills a plus.

Responsibilities

Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation.
Ensures that level of quality, portion control, and plate presentation is adhered to consistently.
Monitors and maintains line plating and quality.
Prepares a variety of cuisine utilizing skill and creativity.
Coordinates with wait staff to ensure guest expectations are met or exceeded.
Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed.
Monitors and maintains proper inventory levels.
Assists executive sous chef as needed.
Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
Establishes procedures, prepares and coordinates schedules, and expedites workflow.
Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current.
Support safe work habits and a safe working environment at all times.
Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow.
Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance.
Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions.
Provides timely performance evaluations and makes recommendations for pay increases.