Banquet Sous Chef at Wine & Roses LLC

Lodi, California, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Mar, 26

Salary

26.0

Posted On

23 Dec, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Communication, Team Building, Culinary Operations, Cost Control, Food Production, Sanitation, Menu Planning, Training, Problem Solving, Attention To Detail, Cooking Techniques, Butchery, Time Management, Guest Relations, Safety Practices

Industry

Hospitality

Description

Description We are seeking a talented and experienced Banquet Sous Chef that will play a pivotal role in supporting the Banquet Chef by overseeing day-to-day administration and culinary operations in the Banquet kitchen. This multifaceted responsibility includes planning, budgeting, setting, and enforcing high standards, training, and ensuring exceptional guest relations—all aligned with the company’s mission. The Sous Chef must exemplify outstanding leadership, effective communication (both verbal and written), accountability, and adept team-building skills across all departments. This full-time position requires flexible availability, including nights, weekends, and holidays. Job Responsibilities include but not limited to: Understand and execute the menu on the Banquet Event Order Assist in creating and implementing innovative dishes and plate presentations with the Banquet Chef Giving instructions to kitchen staff in fine points of cooking Monitor food production, quality and consistency, and staffing levels on daily basis Maintain operating and reporting systems for controlling food cost, labor cost, supplies, and other expenses Work with the Banquet Chef and Executive Chef on implementation of menus, plating, service specifications, quality, and sanitation. Establish professional demeanor and standards for the Culinary Team that reflects the Ethos of the company Delegate responsibility effectively to use the strengths of the entire culinary team Responsible for morale, motivation, training, development, and counseling of all staff Provide direction, coaching and leadership as well as frequent staff meetings to affect training, knowledge, and feedback. Responsible for a daily line up meeting. Make daily inspections of all physical kitchen space including the storage areas, walk-ins, dish stations, line, and prep areas for adherence of sanitation, cleanliness, safety, and physical appearance. Provide a friendly and professional atmosphere throughout the kitchen while ensuring that all staff rules and regulations are enforced. Solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form Be proactive in professional business memberships to obtain fair positioning for the restaurant and business leads. Specify and purchase all food goods to be used within the kitchen, as assigned by the Banquet Chef Oversee maintenance of all kitchen equipment Cover line cooks shifts on slow or off days or as needed Operational maintenance of all health and safety requirements as per County Health Department regulations. Assure cleanliness, OSHA safety and health code sanitation requirements of all interior and exterior spaces Must have full knowledge of menus and recipes. Follow all recipe specifications and presentation guidelines accurately. Uphold quality standards, portion control, production level and presentation of food according to company standards and recipes. Ensure the proper rotation, labeling and dating of all products in the storage areas to control waste and prevent loss. Maintain daily product freshness on assigned stations. Ensure all products are prepared, held, and served at correct temperatures. Follow all work safety practices, i.e., knife handling, meat cutters, lifting practices, oven, and stove top safety. Compensation & Benefits: Pay: $26.00 per hour Vacation & Holiday pay 401(k) Matching Health benefits including medical, dental, and vision Life insurance and EAP Aflac Supplemental Team Member Discounts GROW WITH US Appellation is a culinary-focused hotel company that embraces authenticity and locality in everything we do. We believe in the power of regional character, community, and culture to create exceptional experiences for our guests. Appellation gathers the best from each of our destinations to nurture the growth of the next generation of hoteliers and culinarians. Every element of an Appellation experience is true to place, thoughtfully composed, and crafted with the highest regard to quality. Appellation Lodi – Wine & Roses Resort and Spa offers the perfect setting for romantic getaways, special occasions, business events, and more. As San Joaquin’s leader in hospitality and culinary excellence, we provide a strong team atmosphere and career growth opportunities in various fields, including hotel industry, culinary arts, event planning, spa & wellness, administration, and management. Visit https://www.appellationhotels.com/hotels/california-lodi/ to learn more about our resort. Requirements Candidates should have a minimum of 5 years of professional cooking experience, with at least 2 years as a Sous Chef. Skills and knowledge to include: the ability to train, lead, direct and develop a team, along with exceptional verbal and written communication skills; cost control; and knowledge of all kitchen related tasks; computer skills; kitchen department organizational skills and knowledge; guest contact and staff management Ability to maintain attention to detail in a high-volume setting A person in this position requires a thorough knowledge of food products and standard recipes for producing a consistent product to meet and exceed guests' needs in a timely manner. Additionally, they will be creative and knowledgeable of current culinary trends A well-developed knowledge of all cooking techniques Knowledge of all meat and fish butchery and portioning Ability and flexibility to perform all of job functions of the kitchen unsupervised Willingness to learn new skills Is effective at working multiple priorities, working under stress, time management and exercise good judgment with guest and employee situations and challenges. Must have flexibility in performing different job roles within the kitchen. Must have excellent verbal and written skills. Ability to read and comprehend instructions, correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information one-on-one and in small group situations to customers, clients, and other employees of the organization Must have the ability to communicate both verbally and in writing in the English language Must have the ability and knowledge to use basic computer applications Basic math skills to be able to understand recipes and meal tickets Work varying schedules to reflect the business needs including nights, weekends, and holidays Ability to perform the essential functions of the job with or without reasonable accommodation In order to perform the duties and requirement for this job, you must have the following physical abilities: Constant – standing and use of hands, arms, and legs, grasping, reaching at waist level, bending of neck Frequent – walking, twisting of the neck, use hands to operate objects, tools and controls, exposure to heat Occasional – twisting of waist, power grasping, fine manipulation, pushing, pulling, and reaching above and below shoulder level, exposure to extremes in temperature, humidity, and wetness, walking up and down stairs from one kitchen to another carrying up to 25 pounds.

Responsibilities

The Banquet Sous Chef will oversee day-to-day culinary operations in the Banquet kitchen, supporting the Banquet Chef in planning, budgeting, and enforcing high standards. Responsibilities include monitoring food production quality, training staff, and ensuring exceptional guest relations.