Jr. Sous Chef South Coast Winery Resort and Spa

Benefits

• 401(k)
• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• 401(k) matching
• Wellness resources
  
  

South Coast Winery Resort & Spa is seeking a Jr. Sous Chef, the Sous Chef focus in executing the Banquet needs of a very busy Resort.

• Trains develop and supervise kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products.
• Follows all opening and closing procedures.
• Conduct pre-shift meetings with all kitchen staff as necessary for service successes.
• Ensures that the level of quality, taste, portion control, and plate presentation is to specifications and standards.
• Expedites from the front of the line to ensure service flow and quality control.
• Able to prepare and prep all menu items utilizing skill and creativity. Able to man all line stations.
• Oversee Banquet meal preparation as needed.
• Oversee Banquet/Sales client menu tastings as needed.
• Coordinates with Front-of-House management staff to ensure guest expectations are met or exceeded.
• Monitors all prep duties as needed for each service.
• Assist with monitoring/controlling department expenses and losses.
• Assists with ordering and rotation of products as required for all services.
• Conducts inventory and places order of product as needed.
• Oversee the receiving of product and rotation of that product to ensure optimal freshness.
• Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures.
• Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts, and otherwise works on materials with great precision.
• Ensure all necessary reports and forms are completed daily.
• Possesses and maintains thorough understanding of industry and stays abreast of industry trends.
• Train and mentor, the kitchen staff
• Performs other duties as assigned by the Executive Chef and/or Chef de Cuisine.
  
  

Manage and execute all Company policies and procedures including disciplinary actions

Compensation: $25.50 per hour

Established in 2011, Carter Hospitality Group, LLC. is a family-owned hospitality company with four hotels and resorts as well as three wineries across the United States. Based in Orange County, California, the company manages and owns a portfolio of luxury properties including South Coast Winery Resort & Spa, Temecula, California; Carter Estate Winery and Resort, Temecula California; and Carter Creek Winery Resort & Spa, Texas Hill Country. Carter Hospitality Group additionally serves as the owner-franchisee for Red Lion Hotel Orlando Lake Buena Vista South, Orlando Florida.

Purpose

Enriching lives by crafting exceptional environments and experiences.

Niche

We design, build and care for unique settings where communities thrive and memorable experiences come to life.

We are an Equal Employment Opportunity employer.