Lead Sous Chef — Seasonal American Kitchen, Growth

Learn More about Zinfandel Grille located in Sacramento: Are you prepared to become an integral part of a team, rather than just clocking in for another job? Here at Zinfandel Grille we are not just a restaurant but a community. We are steadfast in our commitment to delivering outstanding hospitality, both to our cherished customers and, crucially, our team members. By fostering a nurturing environment for our staff, we believe this sense of genuine care cascades naturally onto our customers, making their experience unforgettable. We're offering you more than a chance to work; we're inviting you to thrive in an inclusive environment where your skills are valued, your knowledge is expanded daily, and your capacity to deliver exceptional hospitality is continually enriched. Embrace the opportunity to be part of a dynamic team that provides not just a paycheck, but a comprehensive package of advantages such as: Health Insurance: We care for your wellbeing Dining discounts: Enjoy our culinary delights Training and career growth opportunities: Evolve professionally Paid Sick Time Off: Rest and recuperate when needed Join us at Zinfandel Grille, where opportunities aren't merely provided—they are cultivated. Sous Chef Job Description: As a Sous Chef at our establishment, your role extends beyond simply preparing food. You are the backbone of our kitchen, creating delightful meals, preparing customer orders, maintaining a pristine workspace throughout the day, adhering to health and safety regulations. A keen eye for detail, consistency in following recipes, accommodating customer requests, communicating effectively with your teammates, and presenting dishes with visual appeal are all integral to this role. Responsibilities of a Sous Chef: Inventory and ordering to pars Assists on the line during service Assists with food prep Prepares food for private dining events and banquets Leads and provides guidance to kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating Oversees and organizes kitchen inventory and ingredients and ensure ingredients and final products are fresh Follow recipes, including measuring, weighing and mixing ingredients Cook food to order Present, garnish and arrange final dishes Maintain a clean and safe work area, including handling utensils, equipment and dishes Handle and store ingredients and food Maintain food safety and sanitation standards Clean and sanitize work areas, equipment and utensils Execute opening and closing procedures Set up workstations with required ingredients and equipment Check the quality and freshness of ingredients Monitor station inventory levels Accommodate guests’ special requests Operate kitchen equipment such as broilers, ovens, grills and fryers Follow Chef's instructions Sous Chef Job Requirements: Prior Restaurant experience as a Sous Chef Prior Management experience Knowledge of safety procedures, including safe temperatures at which ingredients must be kept and to which food must be prepared to avoid foodborne illness Ability to work as part of a team Interpersonal skills to interact with a variety of other people, such as waitstaff, dishwashers, management Calm demeanor to work in a high-stress, fast-paced environment Accountability for the dishes they prepare measuring up to the expectations of management and customers alike Comprehension and organization to follow direct orders and recipes and to correctly prepare dishes to the standards of the restaurant Manual dexterity and hand-eye coordination to handle tools, such as knife techniques for chopping, slicing, cutting and dicing Ability to stand in one place for hours at a time, handle extreme heat and work shifts Modern American Restaurant that has been a staple of the Sacramento region for over 30 years. We specialize in seasonal menus highlighting local farm-to-fork bounty. We offer house made pastas made daily and wood fire oven pizzas. Full bar with craft cocktails, an extensive wine selection and local, craft beers. #J-18808-Ljbffr Workstream