Sous Chef at Sige Relais Chateaux

St. Helena, California, United States -

Full Time

Start Date

Immediate

Expiry Date

05 Feb, 26

Salary

0.0

Posted On

07 Nov, 25

Experience

10 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Communication Skills, Leadership Skills, Food Safety Procedures, Menu Development, Costing Analysis, Problem Solving, Team Player, Detail Oriented, Organized, Service Oriented, Bilingual, Supervisory Experience, Upscale Cuisine Knowledge, Microsoft Word, Microsoft Excel

Industry

Hospitality

Description

Company Description Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality. The mild climate and natural beauty of our region make it a desirable place to be all year round. Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers. No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends. Inviting, understated, and elegant, our 36 suites and rooms offer guests an immersion in the Napa Valley lifestyle. Set amid the trees of the Meadowood estate, our accommodations are elegantly furnished for privacy, relaxation, and repose both in and out of doors. Each lodging uniquely combines the wine country’s distinctive blend of rustic and refined materials with an acute sensitivity to the nuances of comfort and the sophisticated ease of visual simplicity. Job Description Position Summary The Sous Chef will act as the direct supervisor of Forum cooks and stewards. The Sous Chef will oversee the evening kitchen operation of Forum. Communicate, teach, guide, oversee and aid in the running of a world-class food & beverage operation. Will be responsible to understand the vision the Executive Chef and Director of Food and Beverage have for Forum. Will ensure that the highest quality and consistency is maintained in the food product prepared in the outlet. Will be responsible for quality control of food, portion size, presentation and appearance of all dishes. Will be responsible to meet the goals for food and labor cost management. Must be willing to assist in other food and beverage venues when needed. Major Responsibilities & Work Activities: Must be able to work with the Executive Chef to understand, teach and enforce all food & beverage standards, as established by the Executive Chef and the Director of Food and Beverage. Will be responsible for the menu development, with the Executive Chef and Director of Food & Beverage, of PM restaurant, In-Room Dining and other PM menu services. Must ensure that the kitchen is clean, organized and safe at all times. Must ensure that all foodstuffs needed to run the restaurant venues are ordered, received, and inspected for quality, quantity, and price. Must ensure that the weekly schedule for your restaurant venue is made and displayed in a timely manner and that the schedule supports our labor costing goals. Must ensure that all menu additions and daily specials are in keeping with the stylistic, costing and quality standards of Meadowood. Responsible for the orderly running of the kitchen through all meal periods, to assure excellent, prompt food service to our guests. Maintain all standards established by the Executive Chef and the Director of Food and Beverage. Qualifications Personal Characteristics: Able to supervise and prioritize numerous requests on a daily basis. Detail oriented, patient, understanding and caring. Must be a flexible, team player. Must be committed to creating and fostering a truly world-class food & wine program. Must have the ability to take charge, initiate actions, and solve problems. Must be a service oriented, understanding and caring person, both in interactions with staff and guests. Must be organized, quick and efficient. Must be trustworthy and sensitivity in maintaining confidential information. Must be able to set and stay focused on priorities through to completion, even when under pressure from completing demands. Experience Required Minimum of 10 years professional cooking experience. Minimum of 3 years of supervisory experience. Upscale Mexican cuisine background preferred. Previous menu development experienced preferred. Special Skills/Abilities Required: Communication Skills (Verbal & Written) Must be familiar with California Employment Laws, in particular, Wage & Hour Laws. Must be able to communicate well between the Front and Back-of-the-House and work closely with Front-of-House managers, supervisors, and staff. Must be able to actively listen and provide clear, coherent responses to coworkers and guest requests. Must be able to communicate well in both English and Spanish. Computer Skills Needs basic Microsoft Word and Excel skills. Leadership skills - ability to create and maintain a workplace that encourages all team members to contribute to the team’s success. Very good understanding of food safety procedures is a must. Mathematical Skills - Must be able to do costing analysis and be able to correctly price special menu additions. Reasoning Ability- Must be able to solve complex problems in a fast-paced work environment. Additional Information Physical Demands of Position: Must be able to stand for most of an 8+-hour period. Mus be able to lift, pull, push up to 50 lbs. Must be able to work efficiently in a hot, noisy, fast-paced environment.

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Responsibilities

The Sous Chef will supervise the kitchen operations, ensuring high-quality food preparation and service. Responsibilities include menu development, maintaining cleanliness and organization, and managing food and labor costs.