Chef, SRI Sous

We are seeking an extraordinary person as Sous Chef with a passion for utilizing their culinary skills and creativity of food and flavor while integrating local, organic, and sustainable foods as often as possible. Beyond your culinary experience, you bring the right personality to assist the Executive Chef in cultivating our two on-site restaurants with positive energy while assisting in the oversight of all aspects of BOH operations to high-quality standards. As a restart of the two restaurants, it is essential that the Sous Chef collaborates with the Executive Chef to lay the foundation for a warm, welcoming, and well-run space in collaboration with the General Manager and FOH Team to set the culinary concept in conjunction with beverage menus, and levels of service to ensure smooth operations and delivery of exceptional food and beverage experiences in addition to fostering a well-cared for team.

KNOWLEDGE SKILLS AND ABILITIES

The requirements listed below are representative of the knowledge, skill, and/or ability required:
Knowledge:

● Strong knowledge of culinary methods, ingredients, plating, equipment, and procedures.
● Basic computer skills and knowledge of electronic POS system.

Skills:
• Excellent communication skills (verbally interacts with guests, fellow employees, and management.)
• Experience in a variety of cuisines, cooking styles and dietary options including vegetarian, vegan and gluten-free.

Ability:
• Ability to work well with others and demonstrate a positive and friendly attitude.
• Self-starter with the ability to anticipate problems, drive solutions and improve performance with minimal supervision.
• Capable of remaining poised and focused under pressure.

EDUCATION and/or EXPERIENCE
Minimum education, training, and previous work experience required to perform this job:
• Minimum 3 years of experience as a Sous Chef or Lead Cook in highly regarded chef-driven restaurants.
• Culinary degree preferred but not required.

CERTIFICATES, LICENSES, REGISTRATIONS
Required to perform this job:
• Must pass all applicable background check requirements.
• California Food Managers Certification or ability to acquire within 30 days of hire.

SUPERVISION/DIRECTION RECEIVED
• Receives regular feedback and direction from Executive Chef and/or General Manager, yet works with culinary team on routine or regular work assignments and checks with Executive Chef on non-routine assignments or when in doubt as to the correct procedures to follow.

SUPERVISORY RESPONSIBILITIES
• Under the direction of the Executive Chef oversee entire culinary team and other employees of your team. Not excluding some overseeing of servers in front of the house.
• With prior approval: Takes corrective action and evaluates performance.

Pay range: $50,800 to $66,000 per year

*Includes a gas benefit per shift for qualifying employees!

• Ensure that each guest receives outstanding service by creating a friendly environment and following Jackson Rancheria Guest Service Guidelines.
• Assists the Executive Chef with planning and managing the day-to-day operations of the kitchen.
• Maintain order in the kitchen so all tasks are carried out efficiently and effectively.
• Ensure consistency of recipe execution, ingredient quality and meal presentation.
• Demonstrate a positive attitude, share culinary knowledge and lead by example.
• With direction of the Executive Chef assist in the development of seasonal menus highlighting California flavors using inspiration from locally sourced ingredients.
• Lead back of house staff by motivating, mentoring, and providing consistent support.
• Assist in overseeing productivity including performance evaluation.
• Assist in scheduling and maintaining control of labor costs.
• Assist in recruiting, hiring, and training new staff.
• Foster a healthy and inspiring work environment for all members of staff.
• Must be inclusive, respectful & considerate.
• Assist in training FOH staff on menu items preparation and ingredients.
• Assist in maintaining vendor relationships including consistent product quality evaluation and timely resolution of issues.
• Assist in managing inventory and place orders while monitoring actual food costs against budget expectations.
• Maintain cleaning and maintenance schedules in compliance with food safety, hygiene, health, and sanitation regulations.
• Develop strong, long-term guest, supplier, and industry relationships.
• Suggest ideas for improvements and assist with implementing policies and procedures.
• Accept direction from and collaborates with management to align operations with the overall goals and vision for the restaurants and property.