Carter Hospitality Group, LLC
Executive Sous Chef-South Coast Winery Resort & Spa
Carter Hospitality Group, LLC, Temecula, California, United States, 92591
Benefits:
401(k)
Dental insurance
Employee discounts
Free uniforms
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
South Coast Winery Resort & Spa is seeking a Sous Chef, the Sous Chef focus in executing the Banquet needs of a very busy Resort. The ideal candidate will have Banquets experience in a resort enviroment.
SOME ESSENTIAL DUTIES INCLUDE :
·
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
·
Assists with all prep duties as needed.
·
Conducts inventory and places order of product as needed.
·
Oversees 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.
·
Ensures 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
·
Manage and execute all Company policies and procedures including disciplinary actions.
#J-18808-Ljbffr
401(k)
Dental insurance
Employee discounts
Free uniforms
Health insurance
Opportunity for advancement
Paid time off
Training & development
Vision insurance
South Coast Winery Resort & Spa is seeking a Sous Chef, the Sous Chef focus in executing the Banquet needs of a very busy Resort. The ideal candidate will have Banquets experience in a resort enviroment.
SOME ESSENTIAL DUTIES INCLUDE :
·
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
·
Assists with all prep duties as needed.
·
Conducts inventory and places order of product as needed.
·
Oversees 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.
·
Ensures 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
·
Manage and execute all Company policies and procedures including disciplinary actions.
#J-18808-Ljbffr