KITCHEN SOUS CHEF at Temecula Creek Inn – Temecula, California

Essential Purpose: To directly supervise the kitchen staff to ensure optimal departmental efficiency, productivity, and quality standards.

Essential Duties:

• To train, schedule, support, review, discipline, and terminate employees directly accountable to his/her position and to maintain highest possible levels of employee morale and department productivity.
• To understand and respond to all guest needs and requests in a timely and professional manner.
• To oversee the proper and efficient preparation of food for all restaurants, employee meals, banquets, and special functions, ensuring that quality and quantity standards are being met.
• To maintain a current computer listing of all scheduled business.
• To coordinate with the Food & Beverage Managers and Dining Room Supervisor/ Manager to ensure the efficient and professional operation of the dining room, room service, and banquet departments.
• To inventory and supply refrigerators as needed, to accommodate business needs.
• To regularly inspect all kitchen areas to ensure sanitary conditions.
• To follow all specified procedures to open or close the kitchen.
• To assume all duties of the Executive Chef in his/her absence.
• To properly document Personnel/Payroll transactions, as directed, for processing in the Personnel office.
• To promote & comply with all policies and procedures of Temecula Creek Inn
• To immediately report all suspicious occurrences and hazardous conditions.
• To maintain the cleanliness and safety of work areas at all times.
• To practice safe work habits at all times, to avoid injury to self and others.
• To ensure safe work practices for all Kitchen staff including compliance with company and departmental safety rules and regulations and the proper use and handling of all relevant equipment.
• To conduct departmental safety training for all new Kitchen employees, before they begin to work.
• To conduct monthly departmental safety meetings.
• To attend all mandatory meetings, as directed.
• To perform other tasks, including cross-training, as directed.

Knowledge + Education: English fluency required. Spanish fluency helpful. Must have knowledge of all facets of kitchen operations and production. Must have minimum two years prior hotel/kitchen experience, including one year supervisory experience. Familiar with OSHA, SB198, local Department of Health regulations, and relevant current laws governing handling of hazardous substances.

Skills: Demonstrated ability to train staff and ensure luxury resort customer service. Strong written and verbal communication skills. Detail oriented. Organized and efficient. Safety-minded. High quality standards for production and service. Good team player. Customer service focus. Ability to effectively manage staff to maintain a high level of morale and productivity.

Physical Demands: Stands and walks short distances throughout shift. Pushes, pulls, and lifts to perform routine job tasks. Frequently required to handle and move objects weighing up to 40 lbs. over short to moderate distances. Must be able to work under pressure. Frequent use of stairs, daily. Flexibility and good reflexes required to operate electric cart.