Sous Chef

The hiring salary for this position is $70,000. The CIA offers a substantial benefits package that includes medical coverage available at no cost to qualifying employees, dental insurance, vision insurance, life insurance, short and long term disability insurance, retirement savings plan with high employer contributions, a generous paid time off program, and more As the benefits package at the CIA results in a significant value above the base hiring salary for this position, we encourage you to apply so that our recruiters can share more information with you about the benefits of working for the CIA. POSITION SUMMARY The Sous Chef is responsible for assisting the Banquet Chef in all aspects of planning and production of kitchen service, ensuring that all quality assurance standards are properly executed and upheld. ESSENTIAL RESPONSIBILITIES Directs culinary team in the performance of their daily duties. Oversees and ensures accurate and timely production. Assists Banquet Chef with hiring, training, scheduling, evaluating, and coaching of culinary staff. Communicates directly with the front of house staff in relation to time guidelines, counts and special dietary restrictions during execution of service. Conducts pre-service meetings with front of house team to review and overview menu items ensuring the serving team has the information needed to properly present the menu to the guest. Organizes, produces, and executes all events, assuming full responsibility in the absence of the Banquet Chef. Monitors and ensures proper inventories of all cooking stations. Supervises proper receiving, inspecting, repackaging, and storing of all food orders. Maintains labor and food cost goals. Monitors attendance of culinary team to ensure schedules are being accurately followed. Approves hours for assigned employees in the time and attendance system. Oversees and ensures proper cleaning and sanitation of all kitchen equipment including refrigerators, freezers, rolling cages, dry storage, and surrounding work areas. Ensures all opening and closing procedures are properly completed by assigned team members. Maintains full and proper uniform appearance and general personal hygiene. Any and all other duties as assigned. REQUIRED QUALIFICATIONS Education: Associate degree or graduate of an accredited culinary school, or an equivalent combination of education and experience. Experience: Minimum of three (3) years of cooking experience in full service restaurant, hotel or resort. Background in a catering, high volume or fine dining restaurant establishment. Minimum of one (1) year of supervisory experience. Licenses: HACCP, ServSafe certified, or California Food Handlers Certificate, or ability to obtain in 30 days from hire. PREFERRED QUALIFICATIONS Understanding and ability to calculate and manage food and labor costs within a set budget. Culinary Institute of America graduate preferred. REQUIRED SKILLS Expert knife skills. Advanced level of culinary skills. Advanced butchery skills. Confident and proficient in directing culinary staff with multiple diverse organizational and culinary tasks. Excellent written, verbal communication, and presentation skills required. Must have demonstrated ability in organizational, time management, problem solving and interpersonal skills. Ability to monitor, evaluate and solve operations problems as they arrive. Strong teamwork and interpersonal skills; ability to be adaptable, dependable and handle multiple priorities simultaneously. Demonstrated ability to show a high level of service responsiveness to customers. Excellent logistical planning and delegating skills. Must display a high level of energy and self-motivation. Must have a demonstrated history of improved guest experience with measurable results. Beginner to intermediate computer skills. WORKING CONDITIONS Must be able to work at both locations of the CIA California Campus (Copia in Napa, CA and Greystone in Helena, CA). Must possess own transportation in order to travel between locations during the workday as required. Must be available to work a flexible schedule, including nights and weekends based upon business needs. Regular work requires a great deal of standing, lifting, bending and stretching. Must be able to stand for eight (8) hours. Ability to work in extreme temperatures hot and cold for extended periods. Ability to lift and carry up to 25 pounds. Must be able to lift up to 40 pounds, or more with assistance.