Sous Chef- Food Administration Singing Hills

Syucan • El Cajon, CA

23d

About The Position

The Sous Chef assists the Resort Chef in developing and implementing menus and managing kitchen operations and staff. The role maintains efficient kitchen operations by assigning duties, communicating departmental information, instructing staff on food service policies and procedures, correcting noncompliant behavior, regulating product use, preparing production sheets, monitoring performance, and cooking as needed.

The Sous Chef prepares food for guests according to recipes, standards, production sheets, buffet menus, and catering requests. The role also helps train and guide cooks and kitchen staff, monitors performance, conducts appraisals, provides counseling and corrective action, and reports discrepancies to the Resort Chef.

The position maintains safe and sanitary kitchen and storage areas, including monitoring food temperature and freshness, rotating and storing food correctly, cleaning and organizing work areas, and following proper supply and equipment-use guidelines. It also supports on-site and off-site catering events, including setup, cooking, event work, cleanup, and breakdown. In the Resort Chef’s absence, the Sous Chef performs the Chef’s duties and responsibilities as required.

Requirements

• High school diploma or GED.
• Food handler’s card.
• California driver’s license in good standing.
• Three years of cooking experience.
• Two years of cooking experience in a commercial kitchen.
• One year of supervisory or Sous Chef experience.
• Ability to create recipes and menus.
• Ability to communicate effectively with guests and team members.
• Ability to provide guidance to staff.
• Ability to prioritize and perform multiple tasks and assignments.
• Working knowledge of MS Word and Excel.
• Ability to maintain professionalism and composure.
• Ability to understand and follow verbal directives and written directions.
• Ability to accept constructive criticism.
• Ability to communicate effectively in English.
• Ability to routinely lift and carry up to 50 pounds.
• Ability to stand and walk for up to eight hours at a time.
• Ability to bend, stoop, push, and pull.
• Ability to drive catering vehicles.
• Ability to maintain a good driving record.

Nice To Haves

• Completion of Sycuan’s Supervisory Certificate Program.
• ServSafe certification.
• Culinary degree.
• Multilingual ability.

Responsibilities

• Maintain efficient kitchen operations by assigning duties, communicating departmental information, instructing staff on food service policies and procedures, correcting noncompliant behavior, regulating food product utilization, preparing production sheets, monitoring staff performance, and performing production cooking as needed.
• Prepare and cook food for guests according to recipes, established standards, production sheets, buffet menus, and catering requests; replenish hot and cold food wells as needed.
• Assist the Resort Chef with training cooks and kitchen staff, providing guidance on portion control and food presentation, monitoring performance, communicating information between shifts, conducting appraisals, providing counseling and corrective action, completing paperwork, and reporting discrepancies.
• Maintain safe and sanitary kitchen and storage areas by checking food temperature and freshness, rotating and storing food properly, cleaning and organizing areas, restocking products, and following supply and equipment utilization guidelines.
• Assist with on-site and off-site catering, including event setup, cooking, event work, cleaning, and breakdown of equipment, supplies, and product.
• Perform the Chef’s duties and responsibilities when the Resort Chef is absent.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED