Appellation Lodi - Wine & Roses Resort and Spa
Banquet Sous Chef
Appellation Lodi - Wine & Roses Resort and Spa, Lodi, California, United States, 95240
Job Title
Banquet Sous Chef – Appellation Lodi – Wine & Roses Resort and Spa
Overview We are seeking a talented and experienced Banquet Sous Chef to support the Banquet Chef by overseeing day‑to‑day administration and culinary operations in the banquet kitchen. Responsibilities include planning, budgeting, setting and enforcing high standards, training, and ensuring exceptional guest relations—all aligned with the company’s mission. This full‑time position requires flexible availability, including nights, weekends, and holidays.
Responsibilities
Understand and execute the menu on the Banquet Event Order
Assist in creating and implementing innovative dishes and plate presentations with the Banquet Chef
Giving instructions to kitchen staff in fine points of cooking
Monitor food production, quality and consistency, and staffing levels on a daily basis
Maintain operating and reporting systems for controlling food cost, labor cost, supplies, and other expenses
Work with the Banquet Chef and Executive Chef on implementation of menus, plating, service specifications, quality, and sanitation
Establish professional demeanor and standards for the Culinary Team that reflects the company ethos
Delegate responsibility effectively to use the strengths of the entire culinary team
Responsible for morale, motivation, training, development, and counseling of all staff; provide direction, coaching and leadership as well as frequent staff meetings to affect training, knowledge, and feedback
Responsible for a daily line‑up meeting
Make daily inspections of all physical kitchen space including the storage areas, walk‑ins, dish stations, line, and prep areas for adherence of sanitation, cleanliness, safety, and appearance
Provide a friendly and professional atmosphere throughout the kitchen while ensuring that all staff rules and regulations are enforced
Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Be proactive in professional business memberships to obtain fair positioning for the restaurant and business leads
Specify and purchase all food goods to be used within the kitchen, as assigned by the Banquet Chef
Oversee maintenance of all kitchen equipment
Cover line cook shifts on slow or off days or as needed
Ensure operational maintenance of all health and safety requirements as per County Health Department regulations; assure cleanliness, OSHA safety and health code sanitation requirements of all interior and exterior spaces
Must have full knowledge of menus and recipes; follow all recipe specifications and presentation guidelines accurately
Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes
Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss
Maintain daily product freshness on assigned stations
Ensure all products are prepared, held, and served at correct temperatures
Follow all work‑safety practices, i.e., knife handling, meat cutters, lifting practices, oven, and stove‑top safety
Compensation & Benefits
Pay: $26.00 per hour
Vacation & Holiday pay
401(k) matching
Health benefits including medical, dental, and vision
Life insurance and EAP
Aflac supplemental
Team member discounts
Growth Appellation is a culinary‑focused hotel company that embraces authenticity and locality in everything we do. We believe in the power of regional character, community, and culture to create exceptional experiences for our guests. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality. Appellation Lodi – Wine & Roses Resort and Spa offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin’s leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management.
Requirements
Candidates should have a minimum of 5 years of professional cooking experience, with at least 2 years as a Sous Chef
Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management
Ability to maintain attention to detail in a high‑volume setting
A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests’ needs in a timely manner. Additionally, they will be creative and knowledgeable of current culinary trends
A well‑developed knowledge of all cooking techniques
Knowledge of all meat and fish butchery and portioning
Ability and flexibility to perform all of job functions of the kitchen unsupervised
Willingness to learn new skills
Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges
Must have flexibility in performing different job roles within the kitchen
Must have excellent verbal and written skills. Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one‑on‑one and in small group situations to customers, clients, and other employees of the organization
Must have the ability to communicate both verbally and in writing in the English language
Must have the ability and knowledge to use basic computer applications
Basic math skills to be able to understand recipes and meal tickets
Work varying schedules to reflect the business needs including nights, weekends, and holidays
Ability to perform the essential functions of the job with or without reasonable accommodation
Physical Abilities
Constant – standing and use of hands, arms, and legs, grasping, reaching at waist level, bending of neck
Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat
Occasional – twisting of waist, power grasping, fine manipulation, pushing, pulling, and reaching above and below shoulder level, exposure to extremes in temperature, humidity, and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
#J-18808-Ljbffr
Overview We are seeking a talented and experienced Banquet Sous Chef to support the Banquet Chef by overseeing day‑to‑day administration and culinary operations in the banquet kitchen. Responsibilities include planning, budgeting, setting and enforcing high standards, training, and ensuring exceptional guest relations—all aligned with the company’s mission. This full‑time position requires flexible availability, including nights, weekends, and holidays.
Responsibilities
Understand and execute the menu on the Banquet Event Order
Assist in creating and implementing innovative dishes and plate presentations with the Banquet Chef
Giving instructions to kitchen staff in fine points of cooking
Monitor food production, quality and consistency, and staffing levels on a daily basis
Maintain operating and reporting systems for controlling food cost, labor cost, supplies, and other expenses
Work with the Banquet Chef and Executive Chef on implementation of menus, plating, service specifications, quality, and sanitation
Establish professional demeanor and standards for the Culinary Team that reflects the company ethos
Delegate responsibility effectively to use the strengths of the entire culinary team
Responsible for morale, motivation, training, development, and counseling of all staff; provide direction, coaching and leadership as well as frequent staff meetings to affect training, knowledge, and feedback
Responsible for a daily line‑up meeting
Make daily inspections of all physical kitchen space including the storage areas, walk‑ins, dish stations, line, and prep areas for adherence of sanitation, cleanliness, safety, and appearance
Provide a friendly and professional atmosphere throughout the kitchen while ensuring that all staff rules and regulations are enforced
Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists; interpret a variety of instructions furnished in written, oral, diagram, or schedule form
Be proactive in professional business memberships to obtain fair positioning for the restaurant and business leads
Specify and purchase all food goods to be used within the kitchen, as assigned by the Banquet Chef
Oversee maintenance of all kitchen equipment
Cover line cook shifts on slow or off days or as needed
Ensure operational maintenance of all health and safety requirements as per County Health Department regulations; assure cleanliness, OSHA safety and health code sanitation requirements of all interior and exterior spaces
Must have full knowledge of menus and recipes; follow all recipe specifications and presentation guidelines accurately
Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes
Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss
Maintain daily product freshness on assigned stations
Ensure all products are prepared, held, and served at correct temperatures
Follow all work‑safety practices, i.e., knife handling, meat cutters, lifting practices, oven, and stove‑top safety
Compensation & Benefits
Pay: $26.00 per hour
Vacation & Holiday pay
401(k) matching
Health benefits including medical, dental, and vision
Life insurance and EAP
Aflac supplemental
Team member discounts
Growth Appellation is a culinary‑focused hotel company that embraces authenticity and locality in everything we do. We believe in the power of regional character, community, and culture to create exceptional experiences for our guests. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality. Appellation Lodi – Wine & Roses Resort and Spa offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin’s leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management.
Requirements
Candidates should have a minimum of 5 years of professional cooking experience, with at least 2 years as a Sous Chef
Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management
Ability to maintain attention to detail in a high‑volume setting
A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests’ needs in a timely manner. Additionally, they will be creative and knowledgeable of current culinary trends
A well‑developed knowledge of all cooking techniques
Knowledge of all meat and fish butchery and portioning
Ability and flexibility to perform all of job functions of the kitchen unsupervised
Willingness to learn new skills
Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges
Must have flexibility in performing different job roles within the kitchen
Must have excellent verbal and written skills. Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one‑on‑one and in small group situations to customers, clients, and other employees of the organization
Must have the ability to communicate both verbally and in writing in the English language
Must have the ability and knowledge to use basic computer applications
Basic math skills to be able to understand recipes and meal tickets
Work varying schedules to reflect the business needs including nights, weekends, and holidays
Ability to perform the essential functions of the job with or without reasonable accommodation
Physical Abilities
Constant – standing and use of hands, arms, and legs, grasping, reaching at waist level, bending of neck
Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat
Occasional – twisting of waist, power grasping, fine manipulation, pushing, pulling, and reaching above and below shoulder level, exposure to extremes in temperature, humidity, and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds
Job Details
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Hospitality
#J-18808-Ljbffr