Sous Chef
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Sous Chef

Gary Danko

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Sous Chef

About the job

Serve as one of the Restaurant Chefs responsible for the supervision, organization, operation, training, creation of quality product and plating of all foods served from the kitchen. Responds to the needs, wants and desires of the guests. Excellent communication skills both oral and written is a must. Prepares, works along with and/or directly supervises kitchen staff in the preparation of all foods. Take a pro-active role in the daily operation of the kitchen for quality of product and sanitation. Develops daily requisitions of product. Advises Kitchen Manager of products needed for ordering on a daily basis. Develops line of communication with front of house management and staff with daily line-ups and other opportunities. Directly executes special dinners and menus that are held in the restaurant and offsite private events. Handle all staff disciplinary issues. Establish training standards, prep standard for all stations of the kitchen. Develop new menu suggestions for implantation for menu change as requested by Executive Chef. Monitors and controls portion size and par levels. Will assist other culinary managers when necessary in order to better serve guests in the Restaurant. The ability to complete any reasonable tasks as assigned by the Executive Chef, Kitchen Manager and General Manager. Reports all guest complaints and assists in resolving the same. Reports any immediate engineering repairs to the respective department and follow up with the Kitchen Manager. Follows up on health inspection report to take corrective actions when and where necessary. Performs all other duties as assigned by employer.

About you

Experience: 2 to 3 years of experience in fine dining restaurant. Additional Skills: Supervisory experience, good organization and communication skills required. Licenses and Certification: Valid California Food Handlers will be required upon commencement of job. Compensation: Position is non-exempt. Annual compensation range is $80k to $90k not including bonus. Full benefits, paid time off, medical, dental, vision and parking.

The company

Established in 1954, Relais & Châteaux is an association of more than 580 landmark hotels and restaurants operated by independent innkeepers, chefs, and owners who share a passion for their businesses and a desire for authenticity in their relationships with their clientele.
Relais & Châteaux is established around the globe, from the Napa Valley vineyards and French Provence to the beaches of the Indian Ocean. It offers an introduction to a lifestyle inspired by local culture and a unique dip into human history.
Relais & Châteaux members have a driving desire to protect and promote the richness and diversity of the world’s cuisine and traditions of hospitality. They are committed to preserving local heritage and the environment, as encompassed in the Charter presented to UNESCO in November 2014.

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Sous Chef

California, United States

Full-time, Indefinite

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