Culinary - Sous Chef

Bernardus Lodge & Spa Careers SUMMARY:

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation. Ensures that level of quality, portion control, and plate presentation is adhered to consistently. Monitors and maintains line plating and quality. Prepares a variety of cuisine utilizing skill and creativity. Coordinates with wait staff to ensure guest expectations are met or exceeded. Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed. Monitors and maintains proper inventory levels. Assists executive sous chef as needed. Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. Establishes procedures, prepares and coordinates schedules, and expedites workflow. Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. Other duties and jobs may be assigned as needed by manager. Support safe work habits and a safe working environment at all times.

SUPERVISORY RESPONSIBILITIES

Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Provides timely performance evaluations and makes recommendations for pay increases.

QUALIFICATIONS

Graduate of a culinary school preferred. Five to six years related experience or equivalent. Current knowledge of regional and national trends in food and beverage. Thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates Basic competence in subordinates' duties and tasks Good judgement with the ability to make timely and sound decisions Commitment to excellence and high standards Passion, enthusiasm, focus, creativity, and a positive outlook. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm Acute attention to detail Strong organizational, problem-solving, and analytical skills Ability to effectively communicate with people at all levels and from various backgrounds. Bilingual skills a plus. Must be able to work independently. Must provide valid documents(s) to work in the US. Must meet legal age requirements for the position.

EDUCATION

High school diploma or equal to a

GED. PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 50 lbs. Must be able to stand and walk for long periods of time.

LANGUAGE SKILLS

Must speak and communicate in English. Must be able to clearly communicate with guests, management and coworkers.

CERTIFICATES & LICENSES

Valid California Driver License is required. Food Handler Certificate is required.

WORK ENVIRONMENT

The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions. We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law.

DISCLOSURE TO JOB APPLICANTS PURSUANT TO THE CALIFORNIA CONSUMER PRIVACY ACT

(CCPA) As part of your job application and the Company's evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category:

CATEGORY EXAMPLES BUSINESS PURPOSE

Personal Identifiers Name, alias, postal or mailing address, email address, telephone number, social security number, driver's license or state identification card number, passport number 1. To comply with state and federal law and regulations requiring; employers to maintain certain records; 2. To evaluate your job application and candidacy for employment; 3. To obtain and verify background check and references; and 4. To communicate with you regarding your candidacy for employment. Pre-Hire Information Job application, resume, background check results, job interview notes, and candidate evaluation records Same as above Employment History Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations Same as above Education Information Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained Same as above If you become employed by the Company, the Company will notify you of additional categories of Personal Information that it collects, receives, and maintains for business purposes. Culinary•Sous Chef 4.3 4.3 out of 5 stars 415 West Carmel Valley Road, Carmel Valley, CA 93924 $72,000 a year•Full-time Bernardus Lodge & Spa 18 reviews $72,000 a year•

Full-time Bernardus Lodge & Spa Careers SUMMARY:

Oversees and coordinates daily activities and operations of cooks and other employees engaged in preparing and cooking food products; maintains the quality, presentation, professional attitude, and sanitation of the kitchen.

DUTIES AND RESPONSIBILITIES

Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. Trains and develops kitchen staff; trains cooks/kitchen staff in the importance of consistency in preparation and presentation. Ensures that level of quality, portion control, and plate presentation is adhered to consistently. Monitors and maintains line plating and quality. Prepares a variety of cuisine utilizing skill and creativity. Coordinates with wait staff to ensure guest expectations are met or exceeded. Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed. Monitors and maintains proper inventory levels. Assists executive sous chef as needed. Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision. Establishes procedures, prepares and coordinates schedules, and expedites workflow. Possesses and maintains through understanding of industry and stays abreast of industry trends; communicates/incorporates information to assure kitchen remains current. Other duties and jobs may be assigned as needed by manager. Support safe work habits and a safe working environment at all times.

SUPERVISORY RESPONSIBILITIES

Hires, trains, supervises, motivates, and develops kitchen staff; manages schedules and workflow. Provides day-to-day guidance and oversight of subordinates; actively works to promote and recognize performance. Keeps up to date on overall activities of the team, identifying problem areas and taking corrective actions. Provides timely performance evaluations and makes recommendations for pay increases.

QUALIFICATIONS

Graduate of a culinary school preferred. Five to six years related experience or equivalent. Current knowledge of regional and national trends in food and beverage. Thorough knowledge of all food preparation techniques and styles. Demonstrated proficiency in supervising and motivating subordinates Basic competence in subordinates' duties and tasks Good judgement with the ability to make timely and sound decisions Commitment to excellence and high standards Passion, enthusiasm, focus, creativity, and a positive outlook. Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm Acute attention to detail Strong organizational, problem-solving, and analytical skills Ability to effectively communicate with people at all levels and from various backgrounds. Bilingual skills a plus. Must be able to work independently. Must provide valid documents(s) to work in the US. Must meet legal age requirements for the position.

EDUCATION

High school diploma or equal to a

GED. PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 50 lbs. Must be able to stand and walk for long periods of time.

LANGUAGE SKILLS

Must speak and communicate in English. Must be able to clearly communicate with guests, management and coworkers.

CERTIFICATES & LICENSES

Valid California Driver License is required. Food Handler Certificate is required.

WORK ENVIRONMENT

The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100+ degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions. We are an Equal Opportunity Employer and do not discriminate on the basis of race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, age, disability, genetic information, veteran status, or any other protected status under applicable law.

DISCLOSURE TO JOB APPLICANTS PURSUANT TO THE CALIFORNIA CONSUMER PRIVACY ACT

(CCPA) As part of your job application and the Company's evaluation of your candidacy, the Company collects, receives, maintains, and uses the following types of Personal Information about you for the business purposes identified for each category:

CATEGORY EXAMPLES BUSINESS PURPOSE

Personal Identifiers Name, alias, postal or mailing address, email address, telephone number, social security number, driver's license or state identification card number, passport number 1. To comply with state and federal law and regulations requiring; employers to maintain certain records; 2. To evaluate your job application and candidacy for employment; 3. To obtain and verify background check and references; and 4. To communicate with you regarding your candidacy for employment. Pre-Hire Information Job application, resume, background check results, job interview notes, and candidate evaluation records Same as above Employment History Information regarding prior job experience, positions held, names of prior supervisors, reference information, skills and when permitted by applicable law your salary history or expectations Same as above Education Information Information from resumes regarding educational history; transcripts or records of degrees, vocational certifications, licenses obtained Same as above If you become employed by the Company, the Company will notify you of additional categories of Personal Information that it collects, receives, and maintains for business purposes.