Sous Chef

CIENEGA CAPITAL

2d•Onsite

About The Position

A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation, and taking on additional responsibilities in the Head Chef’s absence to ensure that the kitchen staff has proper direction. Paicines Ranch Hospitality is the official social host for the Paicines Ranch. The Paicines Ranch, located near Hollister, California, is a 7500-acre property focused on holistically managed, certified organic rangeland, irrigated cropland, and regenerative vineyards. Paicines Ranch Hospitality welcomes all to the Ranch, including the many friends of #NoRegrets Initiative, people from the surrounding communities and curious travelers with an offering of comfortable lodging, delicious regeneratively farmed meals, and a variety of convening spaces to accommodate small and large events.

Requirements

Minimum of 3–4 years of experience in a comparable restaurant, resort, or catering environment.
Experience or strong interest in locally sourced, seasonal dining and sustainable ingredient sourcing.
Ability to work collaboratively with the Executive Sous Chef and kitchen team.
Strong organizational and multitasking skills in a high-paced environment.
Knowledge of professional cooking techniques, knife handling, and kitchen best practices.
Understanding of food safety, sanitation, and health regulations.
Ability to work long hours, including evenings, weekends, and holidays as needed.
Passion for creating high-quality, seasonal dishes that highlight local ingredients.

Responsibilities

In conjunction with the Executive Chef, ensure that all food is prepared and presented according to established standards.
Received product to be verifying invoice and freshness of merchandise.
Ensures that products are properly ordered, received and stored.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain an effective working relationship with the dining room manager, staff and all other ranch departments.
Assist in food orders based upon projected levels of business.
Collaborate with the Executive Chef on tasting menus.
Must be able to manage a staff and execute BOH responsibilities during events.
Understanding of sustainability and seasonality ingredients.
Be able to run a smooth operation of multiple-day events/high-volume dining
Clean prep areas and handle leftovers.
Works to ensure overproduction and waste are at a minimum and utilizes in-house seasonal ingredients to assist in food cost.
In conjunction with the Executive Chef, establish kitchen goals, anticipate and resolve problems across all facets of the kitchen, anticipate trends, and implement approved profit-oriented and cost-saving ideas/activities.
Collaborate with the Paicines Ranch Hospitality team to develop new menu items and specials
Responsible for setting up the prep station, stocking inventory and supplies, and maintaining sanitation, health, and safety standards.