Sous Chef

What You’ll Do:

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.

Your Key Responsibilities:

• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
• Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
• Direct kitchen employees with food production and use a hands-on style approach when executing the line
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
• Participate with recipe development and maintain the in-house core recipe files
• Conduct departmental orientation of new employees and participate in performance evaluations
• Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
• Create a positive work environment for our employees through friendly, caring and professional communication
• Embody and deliver on exceptional service and hospitality

What we are looking for:

• Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role.
• Must have basic knowledge of computers, computer programs, and technology in general.
• Must be eighteen (18) years of age or older.
• Possess a strong familiarity with food service regulations and proper food handling procedures
• Demonstrate strong operational skills and impeccably high standards of service
• Must possess a valid Food Handler Card at the time of hire.
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
• Expected to continue self-education of food trends through networking, books and periodicals
• Provide excellent customer service skills and the ability to remain calm and composed under pressure
• Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
• Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
• Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.
• Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
• Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.

• Location: 1075 California Blvd., Napa, CA  94559
• Dates: January 12th - January 16th and January 19th - January 23rd
• Time: 10am – 4pm

Please note that candidates must possess the required certifications, as mandated by state and local laws, as a condition of employment with Innovative Dining Group.

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.