Jr. Sous Chef South Coast Winery Resort and Spa

Benefits

• 401(k)
• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• 401(k) matching
• Wellness resources

South Coast Winery Resort & Spa is seeking a Jr. Sous Chef, the Sous Chef focus in executing the Banquet needs of a very busy Resort.

• Trains develop and supervise kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.
• Follows all opening and closing procedures.
• Conduct pre-shift meetings with all kitchen staff as necessary for service successes.
• Ensures that the level of quality, taste, portion control, and plate presentation is to specifications and standards.
• Expedites from the front of the line to ensure service flow and quality control.
• Able to prepare and prep all menu items utilizing skill and creativity. Able to man all line stations.
• Oversee Banquet meal preparation as needed.
• Oversee Banquet/Sales client menu tastings as needed.
• Coordinates with Front-of-House management staff to ensure guest expectations are met or exceeded.
• Monitors all prep duties as needed for each service.
• Assist with monitoring/controlling department expenses and losses.
• Assists with ordering and rotation of products as required for all services.
• Conducts inventory and places order of product as needed.
• Oversee the receiving of product and rotation of that product to ensure optimal freshness.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Ensure all necessary reports and forms are completed daily.
• Possesses and maintains thorough understanding of industry and stays abreast of industry trends.
• Train and mentor, the kitchen staff.
• Perform other duties as assigned by the Executive Chef and/or Chef de Cuisine.
• Manage and execute all Company policies and procedures including disciplinary actions.