Sous Chef

Vacaville, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $65,000.00 - $87,800.00

Work Schedule

Flexible

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Professional Development

Employee Discounts

Retirement Plan

flexible schedule

Job Description

Innovative Dining Group is a prominent hospitality company known for its commitment to culinary excellence, innovative dining experiences, and exceptional service. They operate multiple dining outlets that emphasize craftsmanship, seasonality, and quality ingredients, making them a leader in the hospitality and food service industry. At the heart of their operation is a dedication to delivering memorable dining experiences through skilled talent and a passion for food. The company fosters a vibrant work environment where creativity and professional growth are encouraged, supporting both individual development and team success. The position offered is for a SOUS CHEF at Creekside located within Casa Mani Resort in Napa Valley. Casa Mani Resort Napa Valley is a newly reimagined lifestyle hotel that is part of the prestigious Curio Collection by Hilton. Situated in the scenic Napa Valley, the resort features a variety of new dining outlets designed to capture the essence of regional flavors with fresh, seasonal ingredients and meticulous preparation.

As a SOUS CHEF, you will play a critical leadership role in the kitchen operations by supporting and stepping in for the Executive Chef when necessary. Your primary responsibility will be to supervise all kitchen staff, ensuring that food production runs smoothly and aligns with the company’s high standards for quality and safety. This role requires motivational leadership, hands-on management, and direct involvement in food preparation and kitchen organization. The SOUS CHEF is integral to maintaining the flow of daily kitchen activities including staff training, scheduling, inventory management, recipe development, and adherence to sanitation standards. You will be expected to manage orders, correct quality issues with deliveries, and ensure that all food production lines are well stocked during service. The position demands a proactive attitude toward creating a positive, efficient, and hygienic working environment while upholding exemplary hospitality and service standards.

This role is ideal for culinary professionals who have completed formal culinary arts training or who have significant equivalent experience, preferably in supervisory kitchen roles. The SOUS CHEF at Casa Mani Resort benefits from a dynamic and supportive team environment where continuous learning and development in culinary trends are valued. The role requires proficiency in various operational technologies including Microsoft Office and Restaurant POS Systems, as well as strong communication and multitasking skills. Candidates must exhibit a professional demeanor, strong work ethic, and be capable of working flexible hours, including weekends and evenings. Safety, cleanliness, and quality are paramount, and the SOUS CHEF will lead the kitchen team in upholding all food service regulations and best practices.

Overall, this position offers a unique opportunity to grow your culinary leadership skills in a prestigious resort setting within Napa Valley’s acclaimed hospitality scene. If you are passionate about food, leadership, and delivering an outstanding guest experience, then this role at Creekside at Casa Mani Resort with Innovative Dining Group is an excellent career move. The company prides itself on being an Equal Opportunity Employer that embraces diversity and inclusivity in hiring practices, ensuring a welcoming workplace for all qualified individuals.

Job Requirements

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role
must have basic knowledge of computers, computer programs, and technology in general
must be eighteen (18) years of age or older
possess a strong familiarity with food service regulations and proper food handling procedures
demonstrate strong operational skills and impeccably high standards of service
must possess a valid Food Handler Card at the time of hire
proficient in Microsoft Suite: Outlook, Word, Excel
and Restaurant POS Systems
expected to continue self-education of food trends through networking, books and periodicals
provide excellent customer service skills and the ability to remain calm and composed under pressure
be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic
must have a flexible schedule, available to work daytime, evening and/or weekend shifts
ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports
be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting
be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds

Job Qualifications

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role
must have basic knowledge of computers, computer programs, and technology in general
possess a strong familiarity with food service regulations and proper food handling procedures
demonstrate strong operational skills and impeccably high standards of service
must possess a valid Food Handler Card at the time of hire
proficient in Microsoft Suite: Outlook, Word, Excel
and Restaurant POS Systems
expected to continue self-education of food trends through networking, books and periodicals
provide excellent customer service skills and the ability to remain calm and composed under pressure
be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic
must have a flexible schedule, available to work daytime, evening and/or weekend shifts
ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports
be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting
be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds

Job Duties

Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service
train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
direct kitchen employees with food production and use a hands-on style approach when executing the line
responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
participate with recipe development and maintain the in-house core recipe files
conduct departmental orientation of new employees and participate in performance evaluations
monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
file all paperwork correctly and complete daily tasks in a timely manner including invoices, food budgets, pricing
create a positive work environment for our employees through friendly, caring and professional communication
embody and deliver on exceptional service and hospitality