Job Overview
Employment Type
Full-time
Compensation
Type:
Hourly
Rate:
Exact $26.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
Life insurance
401(k) matching
Paid Time Off
Employee assistance program
Supplemental Insurance
Team member discounts
Job Description
Appellation is a distinguished culinary-focused hotel company renowned for embracing authenticity and locality in all aspects of its operations. Rooted deeply in the appreciation of regional character, community, and culture, Appellation creates outstanding and immersive experiences for its guests. The company takes pride in crafting an environment that nurtures the growth and development of the next generation of hoteliers and culinarians. Each property and event organized by Appellation reflects a dedication to quality, true-to-place ingredients, and thoughtful composition, making it a leader in the hospitality and culinary fields.
Appellation Lodi - Wine & Roses Resort and Spa, part of thi... Show More
Appellation Lodi - Wine & Roses Resort and Spa, part of thi... Show More
Job Requirements
- Minimum five years professional cooking experience
- At least two years as a Sous Chef
- Ability to train, lead and develop a team
- Exceptional verbal and written communication skills
- Cost control expertise
- Comprehensive knowledge of kitchen operations
- Computer literacy
- Organizational skills
- Guest and staff management experience
- Ability to maintain detail attention in high-volume settings
- Knowledge of food products and standard recipes
- Creativity and culinary trend knowledge
- Proficiency in cooking techniques
- Meat and fish butchery knowledge
- Ability to work unsupervised
- Willingness to learn
- Effective multitasking and stress management
- Flexibility in job roles
- English language proficiency
- Ability to write and comprehend correspondence
- Basic math competency
- Ability to work nights, weekends and holidays
- Physical ability to perform essential functions
Job Qualifications
- Minimum five years of professional cooking experience
- At least two years experience as a Sous Chef
- Exceptional verbal and written communication skills
- Ability to train, lead, direct and develop kitchen teams
- Proficient cost control knowledge
- Knowledge of kitchen tasks and organizational skills
- Guest contact and staff management experience
- Thorough knowledge of food products and recipes
- Creativity and awareness of culinary trends
- Well-developed knowledge of cooking techniques
- Knowledge of meat and fish butchery and portioning
- Ability to perform kitchen tasks unsupervised
- Willingness to learn new skills
- Effective multitasking and stress management
- Flexibility in kitchen job roles
- Ability to read, comprehend and write correspondence
- English verbal and written communication proficiency
- Basic computer skills
- Basic math skills for recipes and meal tickets
- Ability to work varying schedules including nights, weekends and holidays
- Physical capability to perform essential job functions
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 daily
- Maintain operating and reporting systems for controlling food, labor, supplies and other expenses
- Work with Banquet and Executive Chefs on menus, plating, service specifications, quality, and sanitation
- Establish professional demeanor and standards for the Culinary Team
- Delegate responsibility effectively to use the strengths of the culinary team
- Responsible for morale, motivation, training, development and counseling of all staff
- Provide direction, coaching, leadership and conduct frequent staff meetings
- Conduct daily line up meetings
- Inspect all kitchen spaces for sanitation, cleanliness, safety and appearance
- Provide friendly and professional atmosphere enforcing staff rules
- Solve practical problems with limited standardization
- Be proactive in professional business memberships
- Specify and purchase all food goods assigned by Banquet Chef
- Oversee maintenance of kitchen equipment
- Cover line cook shifts as needed
- Maintain all health and safety requirements per County Health Department
- Follow all recipe specifications and presentation guidelines
- Uphold quality standards, portion control, production level and presentation
- Ensure proper rotation, labeling and dating of products
- Maintain daily product freshness on stations
- Ensure products are prepared, held and served at correct temperatures
- Follow all work safety practices related to knife handling, ovens and stove safety
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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