JR. SOUS CHEF

Description

Essential Purpose: To directly assist in supervising the kitchen staff to ensure optimal departmental efficiency, productivity, and quality standards.

Essential Duties:

• Support and execute departmental objectives, operational goals, and service standards to ensure the continued success of the culinary operation.
• Assist with the training, coaching, and development of culinary team members, as well as performance reviews, recipe development, menu item creation, employee discipline, and hiring processes. Promote a positive work environment that supports employee engagement, morale, accountability, and overall departmental productivity.
• Anticipate, understand, and respond to guest needs, requests, and concerns in a timely, professional, and service-oriented manner.
• Actively participate in and oversee the proper and efficient preparation of food for all restaurants, employee meals, banquets, catered events, and special functions, ensuring established standards for quality, consistency, presentation, and quantity are consistently achieved.
• Collaborate closely with Food & Beverage Managers and Dining Room Supervisors/Managers to ensure the efficient, professional, and seamless operation of the dining room, room service, banquet, and culinary departments.
• Monitor inventory levels and ensure refrigerators, freezers, and designated storage areas are properly stocked and organized to meet current and anticipated business needs.
• Conduct regular inspections of all kitchen and culinary areas to ensure cleanliness, organization, sanitation, and compliance with established health and safety standards.
• To immediately report all suspicious occurrences, hazardous conditions, spills, or safety concerns.
• Follow and enforce all established procedures for opening and closing the kitchen, ensuring all operational, sanitation, security, and safety requirements are completed.
• Assume the responsibilities and duties of the Executive Chef, Executive Sous Chef, and/or Sous Chef(s), as assigned, during periods of absence or as operationally necessary.
• Assist with monitoring to ensure staff are abiding by time/attendance, time clock, and payroll procedures, as directed and in accordance with company procedures.
• Demonstrate and reinforce safe work practices at all times, actively promoting injury and accident prevention throughout the culinary operation.
• Ensure all Kitchen staff understand and consistently follow established safety practices, company and departmental safety rules and regulations, and proper procedures for the use, cleaning, storage, and handling of equipment and materials.
• Monitor and maintain established food service standards, ensuring consistent quality, presentation, portioning, preparation, and quantity across all culinary outlets and services.
• Ensure proper FIFO (First In, First Out) inventory practices are consistently followed by all culinary team members and that food products are properly dated, labeled, stored, and rotated.
• Assist with the ordering and procurement of food products and supplies as needed to support daily operations, forecasted business levels, and special events.
• Attend and actively participate in all trainings, and departmental meetings.
• Monitor and ensure completion of all assigned side work and daily operational tasks, holding team members accountable to established standards and expectations.
• Assist with cross-training and development of culinary team members to promote operational flexibility, employee growth, and consistent execution of departmental standards.
• Perform all other duties, responsibilities, and assignments as directed by management and/or as reasonably required to support the overall operation.
• Respond to guest concerns in a timely and professional manner when directed.
• To promote & comply with all policies and procedures of Temecula Creek Inn.
• To immediately report all suspicious occurrences, hazardous conditions, spills, or safety concerns.
• To maintain the cleanliness and safety of work areas at all times.
• To practice safe work habits at all times to avoid injury to self and others, including compliance with company and departmental safety rules and regulations, and the proper use and handling of all relevant equipment.
• To attend all mandatory meetings, as directed.
• To perform other tasks, including cross-training, as directed.

Requirements

Knowledge + Education: English fluency required. Spanish fluency helpful. Must have knowledge of all facets of kitchen operations and production. Must have minimum two years prior hotel/kitchen experience, including one-year supervisory experience. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances.

Skills: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High-quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.

Physical Demands: Stands and walks for short distances throughout shift. Pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances. Must be able to work under pressure. Frequent use of stairs, daily. Flexibility and good reflexes required to operate electric cart.

Temecula Creek Inn is an Equal Opportunity Employer M/F/V/D