Executive Sous Chef, Catering

Celebrating 155 years of vineyard hospitality, Renault Winery Resort & Golf is one of the oldest continuously operating wineries in the United States and a New Jersey State Historical site. It is renowned as "The East Coast's Premier Vineyard Wedding Destination," offering seven distinct wedding venues, including a bespoke garden tented facility for over 500 guests. The resort features a boutique hotel, signature restaurant, cafe, spa and golf course.

Renault continues to grow and innovate, providing memorable experiences for guests.

Company: VIVÂMEE Hospitality |

Location:

Renault Winery Resort, Egg Harbor City, NJ |

Reports to:

Executive Chef

At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include career advancement opportunities, a positive/growth mindset work culture, free golf, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues.

We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here!

Summary of the

Role and Responsibilities:

The Executive Sous Chef, Catering is accountable for overall success of the daily catering kitchen operations, and support for all other culinary operations throughout the property as needed. The ideal candidate will have high volume background in elevated catering operations/hotels. This chef should have a passion for great food and a focus on “farm to table” culinary inspiration. This is a HANDS ON position for a chef with elevated food presentation skills, a commitment to quality, and a focus on cleanliness and sanitation.

HACCP manager certification is a strong plus. The successful candidate works to continually improve guest and team member satisfaction while maximizing financial performance in all areas of responsibility. Responsible for guiding and developing staff including direct reports.

• Promote and portray the VIVÂMEE Values.
• Know, understand, and adhere to company established policies and procedures.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Manage respective chefs/sous chefs and ensure food and labor costs established by the corporation are maintained.
• Must have high volume catering experience.
• Huge focus on homemade products – e.g. home baked bread/baguette, homemade marinades, in-house smoking of meats, homemade desserts.
• Demonstrate new cooking techniques and equipment to staff.
• Maintain a recipe manual with pictures, for all menus.
• Training of back-of-the-house kitchen staff with a customer service attitude.
• Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort. Immaculate cleanliness for all the BOH areas.
• Responsible for overall food quality and image of all Resort functions concentrating on food presentations.
• Develop new products and menus in concert with respective restaurant chefs and F&B managers.
• Review and approve employee timecards.
• Interact with guests to obtain feedback on product quality and service levels.
• Hire, train, manage, and develop employees within responsible areas.
• Provide superior leadership, team building and mentoring to the team.
• Create a productive work environment.
• Facilitate a safe work environment.
• Create, implement and enforce standard operating procedures (SOPs) for the culinary department.
• Recruits, interviews, hires, and train supervisory and management staff in the department.
• Oversee the daily workflow of the department.
• Provides constructive and timely performance evaluations.
• Handles discipline and termination of employees in accordance with company policy.
• Support goals and revenue targets for the culinary team.
• Provide support, coaching and mentor the new editions to the team

• Two-year Culinary degree preferred.
• Farm to food inspiration with a passion for food.
• Focus on food presentation and quality.
• 3+ years' experience as a banquet chef, senior sous chef in catering operations preferred.
• Required experience in high volume catering.
• Must be competent in culinary creativity.
• Effectively be able to manage food cost, labor cost, inventories.
• Must possess the ability to handle stressful and busy property.
  
  Must have a good understanding of menu costing.
• Candidate must be a leader and a mentor.
• Candidate must stay current and on top of trends.

• Mid-Senior level

• Full-time

• Management and Manufacturing
• Hospitality