SERVPRO of Saginaw / Bay City
Jr. Sous Chef South Coast Winery Resort and Spa
SERVPRO of Saginaw / Bay City, Temecula, California, United States, 92591
Jr. Sous Chef South Coast Winery Resort & Spa
Location : Temecula, CA
Salary : $75,000.00 - $85,000.00
Seniority Level : Entry level
Employment Type : Full-time
Job Function : Management and Manufacturing
Industry : Facilities Services
Benefits
401(k)
401(k) matching
Dental insurance
Employee discounts
Free uniforms
Health insurance
Paid time off
Training & development
Vision insurance
Wellness resources
Responsibilities
Train, develop and supervise kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.
Follow all opening and closing procedures.
Conduct pre‑shift meetings with all kitchen staff as necessary for service successes.
Ensure that the level of quality, taste, portion control, and plate presentation is to specifications and standards.
Expedite from the front of the line to ensure service flow and quality control.
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.
Coordinate with front‑of‑house management staff to ensure guest expectations are met or exceeded.
Monitor all prep duties as needed for each service.
Assist with monitoring/controlling department expenses and losses.
Assist with ordering and rotation of products as required for all services.
Conduct inventory and place orders for product as needed.
Oversee receiving of product and rotation of that product to ensure optimal freshness.
Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
Skillfully utilize hand tools or machines required, read recipes, measure, cut, and otherwise work on materials with great precision.
Ensure all necessary reports and forms are completed daily.
Possess and maintain thorough understanding of industry and stay abreast of industry trends.
Train and mentor kitchen staff.
Perform other duties as assigned by the Executive Chef and/or Chef de Cuisine.
Manage and execute all company policies and procedures including disciplinary actions.
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Salary : $75,000.00 - $85,000.00
Seniority Level : Entry level
Employment Type : Full-time
Job Function : Management and Manufacturing
Industry : Facilities Services
Benefits
401(k)
401(k) matching
Dental insurance
Employee discounts
Free uniforms
Health insurance
Paid time off
Training & development
Vision insurance
Wellness resources
Responsibilities
Train, develop and supervise kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.
Follow all opening and closing procedures.
Conduct pre‑shift meetings with all kitchen staff as necessary for service successes.
Ensure that the level of quality, taste, portion control, and plate presentation is to specifications and standards.
Expedite from the front of the line to ensure service flow and quality control.
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.
Coordinate with front‑of‑house management staff to ensure guest expectations are met or exceeded.
Monitor all prep duties as needed for each service.
Assist with monitoring/controlling department expenses and losses.
Assist with ordering and rotation of products as required for all services.
Conduct inventory and place orders for product as needed.
Oversee receiving of product and rotation of that product to ensure optimal freshness.
Maintain a clean, organized, and safe kitchen; ensure all sanitation procedures are being followed; ensure adherence to all health and safety regulations and procedures.
Skillfully utilize hand tools or machines required, read recipes, measure, cut, and otherwise work on materials with great precision.
Ensure all necessary reports and forms are completed daily.
Possess and maintain thorough understanding of industry and stay abreast of industry trends.
Train and mentor kitchen staff.
Perform other duties as assigned by the Executive Chef and/or Chef de Cuisine.
Manage and execute all company policies and procedures including disciplinary actions.
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