Sous Chef
Sous Chef
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Job Description
The hiring salary for this position is $70000.
The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees dental insurance vision insurance life insurance short and long term disability insurance retirement savings plan with high employer contributions a generous paid time off program and more!
As the benefits package at the CIA results in a significant value above the base hiring salary for this position we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA.
POSITION SUMMARY
The Sous Chef Copia will be responsible for efficiently managing and delegating all kitchen activities culinary production and scheduling as directed by the Banquet Chef in support of special events retail restaurants and festival dining. This includes managing labor costs ensuring quality food product organization and cleanliness of the kitchen storage and auxiliary culinary kitchens all while exceeding customer satisfaction.
ESSENTIAL RESPONSIBILITIES
- Directs culinary team in the performance of their daily duties across Copias range of food & beverage outlets with a focus on attaining the highest quality of food preparation presentation consistency accuracy and timeliness.
- Runs assigned outlet effectively while keeping guest satisfaction as the focus. Provides constructive feedback during service as needed.
- Communicates directly with front of the house staff in relation to time guidelines counts and special dietary restrictions during execution of service.
- Oversees the cleanliness and organization of all culinary workstations ensuring compliance with all procedures and sanitation standards. Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators freezer rolling cages dry storage and surrounding work areas.
- Works with the culinary management team to attain and maintain food cost goals.
- Assists Banquet Chef with training and evaluating culinary staff.
- Reports incidents of performance deficiencies insubordination and injuries to the Banquet Chef.
- Conducts pre-service meetings with Front of House team when appropriate to review menu items ensuring the serving team has the information needed to properly execute service.
- Organizes produces and executes all events special programming and restaurant services assuming full responsibility in the absence of Banquet Chef.
- Educates and coaches all culinary team members in all aspects of cooking skills ingredients and recipe requirements as documented by Banquet Chef.
- Monitors and ensures proper inventories of all cooking stations.
- Oversees proper data entry for ordering receiving inspecting repackaging and storing of all food orders.
- Ensures all opening and closing procedures are properly completed by assigned team members.
- Manages full and proper uniform appearance of back of house staff.
- Monitors posted work schedule.
- Assists with special events as needed.
- Any and all other duties as assigned.
REQUIRED QUALIFICATIONS
Education:
- Associates degree or graduate of an accredited culinary school or an equivalent combination of education and experience.
Experience:
- Minimum of three (3) years of cooking experience in a full-service restaurant hotel or resort.
- Background in a catering high volume or fine dining restaurant establishment.
- Minimum of one (1) year of supervisory experience.
Licenses:
- HACCP or ServSafe Certified or California Food Handlers Certificate or ability to obtain within 30 days of hire.
PREFERRED QUALIFICATIONS
- Understanding and ability to calculate and manage food and labor costs within a set budget.
- Culinary Institute of America graduate preferred.
REQUIRED SKILLS
- Expert knife skills.
- Advanced level of culinary skills.
- Advanced butchery skills.
- Excellent written verbal communication and presentation skills required. Must have demonstrated ability in organizational time management problem solving and interpersonal skills.
- Ability to monitor evaluate and solve operations problems as they arrive.
- Strong teamwork and interpersonal skills; ability to be adaptable dependable and handle multiple priorities simultaneously.
- Demonstrated ability to show a high level of service responsiveness to customers.
- Excellent logistical planning and delegating skills.
- Must display a high level of energy and self-motivation.
- Must have a demonstrated history of improved guest experience with measurable results.
WORKING CONDITIONS
- Must be available to work a flexible schedule including nights and weekends based upon business needs.
- Regular work requires a great deal of standing lifting bending and stretching.
- Must be able to stand for eight (8) hours.
- Ability to work in extreme temperatures hot and cold for extended periods.
- Ability to lift and carry up to 25 pounds.
- Must be able to lift up to 40 pounds or more with assistance.
- Must be able to work at both locations of the CIA California Campus (Copia in Napa CA and Greystone in St. Helena CA). Must possess own transportation in order to travel between locations during the work day as required.
Employment Type
Full-Time
