Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $26.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Vacation pay
Holiday pay
401(k) matching
Medical insurance
Dental Insurance
Vision Insurance
Life insurance
Employee assistance program
Aflac Supplemental Insurance
Team member discounts
Job Description
Appellation Lodi - Wine & Roses Resort and Spa is a distinguished culinary-focused hotel company that prides itself on embracing authenticity and locality in every aspect of its operations. Dedicated to delivering exceptional guest experiences, Appellation intertwines regional character, community essence, and cultural richness with impeccable service and thoughtful hospitality. As a leader in San Joaquin's hospitality and culinary scene, the resort offers an idyllic setting for romantic getaways, special occasions, business events, and more, promoting a vibrant team environment that nurtures growth and advancement opportunities within hotel management, culinary arts, event planning, spa and wellness, administration, and more.
Show More
Show More
Job Requirements
- Minimum of 5 years of professional cooking experience
- at least 2 years as a Sous Chef
- ability to train, lead, direct and develop a team
- exceptional verbal and written communication skills
- proficiency in cost control
- knowledge of all kitchen related tasks
- computer skills
- kitchen department organizational skills and knowledge
- guest contact and staff management expertise
- attention to detail in a high-volume setting
- thorough knowledge of food products and standard recipes
- creativity and knowledge of current culinary trends
- well-developed knowledge of all cooking techniques
- knowledge of all meat and fish butchery and portioning
- ability and flexibility to perform all kitchen job functions unsupervised
- willingness to learn new skills
- effective at managing multiple priorities and working under stress
- excellent verbal and written skills
- ability to read and comprehend instructions, correspondence, and memos
- ability to write simple correspondence
- ability to present information effectively one-on-one and in small group situations
- ability to communicate verbally and in writing in English
- knowledge of basic computer applications
- basic math skills to understand recipes and meal tickets
- flexibility to work varying schedules including nights, weekends, and holidays
- able to perform essential job functions with or without reasonable accommodation
Job Qualifications
- Minimum of 5 years of professional cooking experience
- at least 2 years as a Sous Chef
- ability to train, lead, direct and develop a team
- exceptional verbal and written communication skills
- proficiency in cost control
- knowledge of all kitchen related tasks
- computer skills
- kitchen department organizational skills and knowledge
- guest contact and staff management expertise
- attention to detail in a high-volume setting
- thorough knowledge of food products and standard recipes
- creativity and knowledge of current culinary trends
- well-developed knowledge of all cooking techniques
- knowledge of all meat and fish butchery and portioning
- ability and flexibility to perform all kitchen job functions unsupervised
- willingness to learn new skills
- effective at managing multiple priorities and working under stress
- excellent verbal and written skills
- ability to read and comprehend instructions, correspondence, and memos
- ability to write simple correspondence
- ability to present information effectively one-on-one and in small group situations
- ability to communicate verbally and in writing in English
- knowledge of basic computer applications
- basic math skills to understand recipes and meal tickets
- flexibility to work varying schedules including nights, weekends, and holidays
- able to perform essential job functions with or without reasonable accommodation
Job Duties
- Understand and execute the menu on the Banquet Event Order
- assist in creating and implementing innovative dishes and plate presentations with the Banquet Chef
- give 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
- 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
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in: