Sous Chef (Sommelier and Chef Jobs: Restaurants)

  Altavita

  Riverside, California

Job Summary:
Supervises and assists in the overall service in the kitchen and assists the Production Manager and Executive Chef in overseeing all operations of the kitchen; including training and developing of the staff, food preparations, quality and consistency of all products and services, and sanitation in a cost-effective manner. Manages purchasing of food supplies and all related cost controls and HACCP compliance materials.

Duties/Responsibilities:
• Orders food and supplies consistent with Vendor program and approved products listing; maintains orders guides, set spars and insures resident satisfaction by maintaining product levels.
• Provides excellent customer service at all times.
• Utilizes good communication with fellow team and patrons.
• Conducts daily production meeting with all appropriate staff.
• Works with Kitchen Porter to insure HACCP compliance and record keeping.
• Administers inventory program, follows inventory guidelines, and assist in monthly physical food inventory.
• Maintains food cost, other direct expenses within budgeted guidelines.
• Performs all responsibilities demonstrating service orientation to fellow employees, staff and residents at all times.
• Directs and oversees preparation, cooking, serving of all food products including regular meal services, special events, catering, etc.
• Reviews menus, production orders and inventory to determine types and quantities of menu items to produce.
• Observes tests and tastes food being cooked to determine that food is prepared properly. 
• Checks equipment and cooking area often to maintain sanitation and safety requirements. 
• Supervises kitchen sanitation; maintains daily, weekly and monthly cleaning lists.
• Works with the Executive Sous Chef in documenting and counseling kitchen staff in regard to all policies, regulations and procedures.
• Keeps lines of communication open between kitchen staff and all other departments.
• Assists in keeping staff motivated and on task.
• Attends departmental meetings and in-services as required.
• Maintains high standards of sanitation in food handling with labeling and dating of all foods, prepared and ingredients.
• Responsible for all Title 22 guidelines, related to food preparation and sanitation.

Education/Experience:
• Word and Excel experience required.
• Minimum of two years experience in kitchen supervising and instructing others in preparation, cooking and serving of food.
• Knowledge of food preparation, cooking, serving, storing, menu planning, kitchen cleaning, safety, sanitation, and operation and maintenance of kitchen equipment.
• Experience in purchasing, inventory, and title 22 guidelines.

Mathematical Skills:
• Ability to calculate simple arithmetic used in food recipes required.

Reasoning Ability:
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. 

Language Skills:
• The ability to communicate effectively, in writing and verbally, with all levels of staff, governmental agencies, professional organizations, outside vendors, contractors, counsel, Altavita Village residents and employee's. 

Physical Demands:
• Exchange information with residents, supervisors, existing employees, vendors, etc; lifting carrying, pushing, pulling and moving light to heavy objects, furniture, tools and equipment; climbing stairs, and ramps; walking, standing or sitting for extended periods of time; dexterity of hands, fingers and hand/eye coordination to operate equipment and tools; kneeling, bending at the waist and reaching overhead, above the shoulders and horizontally to retrieve and store supplies, etc; lifting light to heavy objects. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Minimum lifting of 60 lbs is required. 

Work Environment:
Indoor and outdoor environment; moderate to high level of physical activity daily. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Job Summary: Supervises and assists in the overall service in the kitchen and assists the Production Manager and Executive Chef in overseeing all operations of the kitchen; including training and developing of the staff, food preparations, quality and consistency of all products and services, and sanitation in a cost-effective manner. Manages purchasing of food supplies and all related cost controls and HACCP compliance materials. Duties/Responsibilities: • Orders food and supplies consistent with Vendor program and approved products listing; maintains orders guides, set spars and insures resident satisfaction by maintaining product levels. • Provides excellent customer service at all times. • Utilizes good communication with fellow team and patrons. • Conducts daily production meeting with all appropriate staff. • Works with Kitchen Porter to insure HACCP compliance and record keeping. • Administers inventory program, follows inventory guidelines, and assist in monthly physical food inventory. • Maintains food cost, other direct expenses within budgeted guidelines. • Performs all responsibilities demonstrating service orientation to fellow employees, staff and residents at all times. • Directs and oversees preparation, cooking, serving of all food products including regular meal services, special events, catering, etc. • Reviews menus, production orders and inventory to determine types and quantities of menu items to produce. • Observes tests and tastes food being cooked to determine that food is prepared properly. • Checks equipment and cooking area often to maintain sanitation and safety requirements. • Supervises kitchen sanitation; maintains daily, weekly and monthly cleaning lists. • Works with the Executive Sous Chef in documenting and counseling kitchen staff in regard to all policies, regulations and procedures. • Keeps lines of communication open between kitchen staff and all other departments. • Assists in keeping staff motivated and on task. • Attends departmental meetings and in-services as required. • Maintains high standards of sanitation in food handling with labeling and dating of all foods, prepared and ingredients. • Responsible for all Title 22 guidelines, related to food preparation and sanitation. Education/Experience: • Word and Excel experience required. • Minimum of two years experience in kitchen supervising and instructing others in preparation, cooking and serving of food. • Knowledge of food preparation, cooking, serving, storing, menu planning, kitchen cleaning, safety, sanitation, and operation and maintenance of kitchen equipment. • Experience in purchasing, inventory, and title 22 guidelines. Mathematical Skills: • Ability to calculate simple arithmetic used in food recipes required. Reasoning Ability: • Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.  Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. Language Skills: • The ability to communicate effectively, in writing and verbally, with all levels of staff, governmental agencies, professional organizations, outside vendors, contractors, counsel, Altavita Village residents and employee's. Physical Demands: • Exchange information with residents, supervisors, existing employees, vendors, etc; lifting carrying, pushing, pulling and moving light to heavy objects, furniture, tools and equipment; climbing stairs, and ramps; walking, standing or sitting for extended periods of time; dexterity of hands, fingers and hand/eye coordination to operate equipment and tools; kneeling, bending at the waist and reaching overhead, above the shoulders and horizontally to retrieve and store supplies, etc; lifting light to heavy objects. The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Minimum lifting of 60 lbs is required. Work Environment: Indoor and outdoor environment; moderate to high level of physical activity daily. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

How To Apply