Sous Chef

About Glen Ivy:We pride ourselves on being everyone’s resort. A destination like no other. Whatever you come for: a day with friends or family, a wellness escape, top therapeutic treatments, healthy food or our beautiful pools and lush landscape, the team at Glen Ivy guarantees to make your day special, seamless and above all unforgettable.Benefits/Perks at Glen Ivy:Resort privileges- employees get in for free!Friends and Family Resort rate50% off services30% off retailBirthday gift card12 weeks of summer giveawaysPaid sick time1.5 pay on select holidaysMedical/Dental/Vision/Life insurance (FT/PT only)401k benefitsHours of operation:Monday-Sunday 9am-5pm (November- April)Monday-Thursday 9am-5pm/ Friday -Sunday 9am-9pm (May- October)Please note that employees will be scheduled prior to and after opening/closing operating hoursPosition Summary:Responsible for the preparation and presentation of all food items as called for by the menu as directed by the Executive Chef.License(s): Riverside County Food Handlers Card and Manager ServSafe CertificateEducation/Training: High school diploma or equivalent.Experience:3 years quality as first cook or lead cook with Hotel Resort experience preferred.Job-Related Skills:The ability to manage a busy commercial kitchen and its staff.Basic math skillsStrong organizational skills.Must be able to handle multiple tasks.Flexible hours, weekends and holidays are required.Able to stand long hours and must be able to function under pressure.Essential Duties & Responsibilities:Understands the fundamentals of Glen Ivy brand cuisine.Has a good understanding of healthy ow fat low calorie menu planning.Understands all aspects of a commercial kitchen's hot and cold lines.Has experience with the care and handling of fresh proteins and maintaining proper temperatures.Has very good knife skills.Is clean and organized and sets an example as such.Has a good knowledge of prepping and portioning fresh fish, poultry and other proteins.Has a good knowledge in making low fat healthy sauces and dressings and their ingredients.Has a good knowledge in plate garnishes and the assembly of signature plating.Has a good background in garde manager and fine dining food display presentation.Prepares, mise en place and needed ingredients as the recipes indicate with the instruction by the Executive Chef. All seasoning will be authorized by the Executive Chef as per the recipe.All proteins may be portioned by the Sous Chef as per the Executive Chef's direction.Tests all foods, sauces presented prior to service.Able to assist the Executive Chef in Cooking Classes and other media events.Is responsible for the sanitary and cleanliness of his station and other areas where needed in the kitchen.Understands and is learning the safe use of knives and the safe application of all equipment, tools in the kitchen. Understands the temperature controls and adjustments for all stoves, grills, broilers and ovens.Along with specific job performance, other areas of general performance are evaluated; observe all kitchen rules, attitude and personal conduct.Able to operate and manage culinary operation with absence of Chef for controlled periods of time.Additional Responsibilities:Follows the established working schedule for the kitchen team.Works as a member of the team.Maintains clean, sanitary kitchen policy.Give suggestions to the Executive Chef on how to improve kitchen production/quality.Follow and maintain proper uniform procedures.Assures all containers including sauces and dressings are properly cleaned, labeled and dated prior to storage.Caters special events as required.Ensure an efficient flow of production.Ensure that items are rotated and FIFO is followed.Performs miscellaneous job-related duties as assignedThis is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in workload, rush jobs or technological advances.) #J-18808-Ljbffr