Sous Chef Waterhawk Rohnert Park, CA Job Details Full-time From $75,000 a year 15 hours ago Qualifications Menu design Kitchen health and safety standards Teamwork Food service health code compliance Fine dining experience Safety regulations Cost control Food sanitation practices Kitchen cost control Inventory tracking for food cost management Attention to detail Food & beverage production Materials management in food and beverage Managing kitchen staff Restaurant cost management Team motivation (leadership skill) Kitchen organization Communication with kitchen staff Full Job Description Job Overview Waterhawk Lake Club is seeking a talented and passionate Sous Chef to join our culinary team. The ideal candidate will have a strong background in food production and kitchen management, with experience in high volume environments. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring high-quality food preparation, and maintaining food safety standards. This role requires excellent leadership skills and the ability to manage a team effectively while fostering a positive work environment. Duties Assist the Executive Chef in menu planning, recipe development, and food presentation. Supervise kitchen staff, providing guidance and training to ensure high standards of food preparation and service. Manage daily kitchen operations, including inventory control, ordering supplies, and maintaining cleanliness. Ensure compliance with food safety regulations and proper food handling procedures. Monitor food production processes to maintain quality and consistency in all dishes served. Collaborate with front-of-house staff to ensure seamless service during busy periods. Participate in catering events as needed, showcasing culinary creativity and attention to detail. Maintain accurate records of inventory levels and assist in cost control measures. Requirements Proven experience as a Sous Chef or similar role within the food industry, preferably in high volume as well as fine dining or catering settings. Strong knowledge of culinary techniques, food safety standards, and kitchen management practices. Experience with menu planning, inventory management, and cost control. Excellent leadership skills with the ability to motivate and manage a diverse team. Strong communication skills for effective collaboration with both kitchen and front-of-house staff. Ability to work in a fast-paced environment while maintaining attention to detail. Culinary degree or equivalent experience is preferred but not required. Ability to handle EXPO duties in busy services Serious candidates only with legitimate management experience!!

Job Type:

Full-time Pay:

From $75,000.00 per year

Work Location:

In person