Benefits:

401(k)

Dental insurance

Employee discounts

Free uniforms

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

401(k) matching

Wellness resources

South Coast Winery Resort & Spa is seeking a Jr. Sous Chef, the Sous Chef focus in executing the Banquet needs of a very busy Resort.

· Trains develop and supervise kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.

· Follows all opening and closing procedures.

· Conduct pre-shift meetings with all kitchen staff as necessary for service successes.

· Ensures that the level of quality, taste, portion control, and plate presentation is to specifications and standards.

· Expedites from the front of the line to ensure service flow and quality control.

· Able to prepare and prep all menu items utilizing skill and creativity. Able to man all line stations.

· Oversee Banquet meal preparation as needed.

· Oversee Banquet/Sales client menu tastings as needed.

· Coordinates with Front-of-House management staff to ensure guest expectations are met or exceeded.

· Monitors all prep duties as needed for each service.

· Assist with monitoring/controlling department expenses and losses.

· Assists with ordering and rotation of products as required for all services.

· Conducts inventory and places order of product as needed.

· Oversee the receiving of product and rotation of that product to ensure optimal freshness.

· Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.

· Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.

· Ensure all necessary reports and forms are completed daily.

· Possesses and maintains thorough understanding of industry and stays abreast of industry trends.

· Train and mentor, the kitchen staff

· Performs other duties as assigned by the Executive Chef and/or Chef de Cuisine.

Manage and execute all Company policies and procedures including disciplinary actions