Sous Chef Tournant in Lodi, California at Wine & Roses LLC

We are seeking a talented and experienced Sous Chef Tournant to play a pivotal role in our Culinary Department at Wine & Roses. This position involves overseeing day-to-day administration and culinary operations across our kitchens, rotating through various stations to provide essential support and coverage. Responsibilities include managing daily kitchen operations, assisting in planning and budgeting, setting and enforcing high standards for food quality and hygiene, training and mentoring kitchen staff, and ensuring exceptional guest experiences—all aligned with our company's mission. The ideal candidate will demonstrate outstanding leadership, effective verbal and written communication skills, and adept team-building abilities across all departments. This full-time position requires flexible availability, including nights, weekends, and holidays. Join us at Wine & Roses and be part of a team dedicated to culinary excellence and exceptional guest service.
Job Responsibilities include but not limited to:

• Rotate through different kitchen stations (e.g., grill, sauté, pastry) as needed, ensuring smooth operations and consistency in quality.
• Assist the Executive Chef and Restaurant Chef in the daily preparation and service of all meals.
• Supervise and train kitchen staff in various sections, ensuring adherence to recipes, portion control, and presentation standards.
• Monitor food inventory and ensure efficient utilization of ingredients, minimizing waste.
• Collaborate with the culinary team to develop new menu items and improve existing recipes.
• Step in to cover the duties of other Sous Chefs during their absence or when additional support is required.
• Ensure that all kitchen equipment is properly maintained and report any issues promptly.
• Giving instructions to kitchen staff on fine points of cooking.
• Cooking and carving meat, and preparing dishes for the restaurant.
• On a daily basis, must monitor food production, quality and consistency, staffing levels and department training.
• Maintain based on company standards, operating and reporting systems for controlling food cost, labor cost, supplies and other expenses.
• Work with the Restaurant Chef and Executive Chef on implementation of menus, plating, pricing, service specifications, quality, and sanitation.
• Establish professional demeanor and standards for the Culinary Team that reflects the Core Values of the company.
• Delegate responsibility effectively to use the strengths of the entire culinary team.
• Responsible for morale, motivation, training, development, and counseling of all team members. Provide direction, coaching and leadership as well as frequent staff meetings to affect training, knowledge, and feedback
• Responsible for a daily line up meeting.
• Make daily inspections of all physical kitchen space including the storage areas, walk-ins, dish stations, line, and prep areas for adherence of sanitation, cleanliness, safety, and physical appearance.
• Provide a friendly and professional atmosphere throughout the kitchen while ensuring that all staff rules and regulations are enforced.
• 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.
• Be proactive in professional business memberships to obtain fair positioning for the restaurant and business leads.
• Proper handling of fish, meats, produce and prepped items – Date and label all food items.
• Assure that the office and files are maintained in a professional order.
• Specify and purchase all food goods to be used within the kitchen, as assigned by the Restaurant Chef.
• Specify and purchase all supplies used in kitchen, as assigned by the Restaurant Chef.
• Oversee maintenance of all kitchen equipment.
• Cover line cooks shifts on slow or off days or as needed.
• Operational maintenance of all health and safety requirements as per County Health Department regulations. Assure cleanliness, Cal-OSHA safety and health code sanitation requirements of all interior and exterior spaces.
• Ability to maintain attention to detail in a high-volume setting.
• Other duties may be assigned as needed.

Compensation & Benefits:

· Pay Range: $25.00 to $26.00 per hour depending on experience

· Vacation & Holiday pay

· 401(k) Matching

· Health benefits including medical, dental, and vision

· Aflac Supplemental

· Employee Discount

GROW WITH US

Wine & Roses, operated by Appellation, creates the perfect environment for a romantic getaway, special occasions, business, and more. As San Joaquin's innovative leader in hospitality and culinary excellence. We offer a strong team atmosphere and culture with career growth opportunities in the Hotel industry, Culinary Arts & Food Service, Event Planning, Spa & Wellness, Administration, and Management.

About Appellation:

Appellation is a culinary-focused hotel company that embraces authenticity and locality in everything they do. They believe in the power of regional character, community, and culture to create exceptional experiences for their guests. Appellation gathers the best from each of their destinations to nurture the growth of the next generation of hoteliers and culinarians. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality.

About Wine & Roses:

Located in the heart of Lodi California Wine Country, Wine & Roses features distinguished hotel rooms, an innovative restaurant, a wellness resort spa, and an artisan café & market. Wine & Roses also proudly hosts weddings, celebrations, and corporate events, as well as seasonal experiences. With over 25 years of hospitality, the Wine & Roses experience blends celebrated cuisine and premium resort service.

· Visit www.winerose.com to learn more about our organization and to access our application.

• Candidates should have a minimum of 3 years of professional cooking experience, with at least 1 year as a Sous Chef.
• Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management
• Ability to maintain attention to detail in a high-volume setting
• A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests' needs in a timely manner. Additionally, they will be creative and knowledgeable of current culinary trends
• A well-developed knowledge of all cooking techniques
• Knowledge of all meat and fish butchery and portioning
• Ability and flexibility to perform all of job functions of the kitchen unsupervised
• Willingness to learn new skills
• Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges.
• Must have flexibility in performing different job roles within the kitchen.
• Must have excellent verbal and written skills. Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one-on-one and in small group situations to customers, clients, and other employees of the organization
• Must have the ability to communicate both verbally and in writing in the English language
• Must have the ability and knowledge to use basic computer applications
• Basic math skills to be able to understand recipes and meal tickets
• Work varying schedules to reflect the business needs including nights, weekends, and holidays
• Ability to perform the essential functions of the job with or without reasonable accommodation

In order to perform the duties and requirement for this job, you must have the following physical abilities:

• Constant – standing and use of hands, arms, and legs, grasping, reaching at waist level, bending of neck
• Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat
• Occasional – twisting of waist, power grasping, fine manipulation, pushing, pulling, and reaching above and below shoulder level, exposure to extremes in temperature, humidity, and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds.