Report this job

---

What is the problem? *

Incorrect company
Incorrect location
Job is expired
Job may be a scam
Other

Skywalker Vineyards is seeking a Sous Chef, accountable for the overall success of the daily kitchen operations. The Sous Chef consistently contributes innovative ideas and able to collaborate with a team for the best results; Exhibits culinary talents by personally performing tasks while leading the staff and managing all Food & Beverage related functions; Works to continually improve the guest and employee experience; Supervises all kitchen areas to ensure a consistent, superior quality product is produced. In addition, the Sous Chef is responsible for guiding and developing staff including direct reports and must ensure sanitation and food safety standards are achieved.

RESPONSIBILITIES

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or events.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products.
• Able to collaborate on how food should be presented and creates creative and effective displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling, temperature control, sanitation standards as well as applicable laws and regulations
• Recognizes superior quality products, presentations and flavor.
• Operates and maintains all department equipment and reports malfunctions.
• Supervises and coordinates activities of all team members engaged in Food & Beverage preparation and service.
• Leads shifts while personally preparing food items and executing requests.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Recognizes positive performance and produces desired results.
• Provides services that are above and beyond for customer and team satisfaction.
• Sets a positive example for guest and team member relations.
• Naturally interacts with guests and team members and directly expedites the solution of concerns.
• Trains employees in safety procedures.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Brings concerns to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.
• Ability and willingness to perform all additional tasks as required for the success of the operation.

Requirements

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

OR

2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.