Sous Chef

Roseville, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $25.59 - $29.11

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Life insurance

Vacation leave

sick leave

401k Retirement Plan

Facility use privileges

Discounted meals

Job Description

Lake of the Pines Homeowners Association is a distinguished private community nestled in the scenic foothills of Northern California between Auburn and Grass Valley. This gated neighborhood is home to approximately 2,000 residences and is revered for its exceptional amenities designed to offer a balanced and vibrant lifestyle to its members. Central to its appeal is a stunning 230-acre private lake that provides countless recreational opportunities, along with a well-maintained 19-hole golf course that attracts golf enthusiasts of all levels. The community also features facilities such as swimming pools, beaches, parks, tennis courts, and other leisure areas, fostering an inclusive environment where family and social life thrive. Lake of the Pines is known not only for its natural beauty but also for a rich calendar of community events and a strong social fabric that enhances quality of life and promotes an active, outdoor-oriented lifestyle.

The Cook IV, Sous Chef role at Lake of the Pines is a full-time, nonexempt position that plays a critical part in the operation of the community's food service. Offering a competitive salary range from $25.59 to $29.11 per hour, this role includes excellent benefits such as medical, dental, vision and life insurance; vacation and sick leave; a 401(k) retirement plan; and the privilege to utilize community facilities including golf, swimming pools, beaches, parks, tennis courts, and enjoy discounted meals. As Cook IV, Sous Chef, you will be responsible for supporting the Executive Chef by managing various kitchen operations, supervising kitchen personnel including dishwashers and cooks, and ensuring the high standards of food preparation and service that the community expects. This leadership role requires hands-on involvement in food preparation, kitchen staff training, inventory management, and maintaining health and cleanliness standards. You will work closely with other sous chefs, kitchen and front-of-house staff to coordinate smooth, efficient kitchen operations, address complaints, and uphold organizational policies and food safety regulations. The position demands open availability, including nights, weekends, and holidays, reflecting the dynamic scheduling requirements of the culinary environment in a vibrant community.

Job Requirements

Five years related experience and or training
Open availability including nights, weekends, and holidays
Knowledge of food preparation techniques and methods
Knowledge of food storage and kitchen sanitation
Knowledge of food cost and inventory controls
Ability to read and interpret documents such as safety rules and procedure manuals
Ability to write routine reports and correspondence
Ability to speak effectively before groups
Ability to calculate figures such as discounts and percentages
Ability to apply written, oral, or diagram instructions
Ability to think clearly in emergencies and deal with disruptions
Physical ability to stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell
Ability to lift and move up to 50 pounds regularly and 100 pounds frequently

Job Qualifications

Five years related experience or training
Knowledge of food preparation techniques and methods
Understanding of kitchen sanitation and equipment care
Familiarity with food cost and inventory control
Ability to read and interpret safety rules and operating instructions
Strong communication skills to effectively speak before groups
Basic math skills including calculating discounts, proportions, and volumes
Problem-solving abilities in standard situations
Physical ability to stand, walk, handle kitchen tools, stoop, kneel, talk, hear, taste, and smell
Ability to lift and move up to 100 pounds

Job Duties

Supervise kitchen personnel including dishwashers and cooks
Oversee the preparation and serving of food
Carry out Executive Chef duties in their absence
Maintain training, counseling, timekeeping, and other kitchen records
Collaborate with sous chefs, kitchen staff, and front-of-house teams on food preparation, pricing, and training
Ensure proper food handling, storage, and cleanliness standards
Assist in meal planning and preparation
Communicate with food and beverage supervisors regarding kitchen operations
Conduct monthly inventory
Manage payroll tasks as directed
Adhere to proper cleaning, stocking, opening, closing, and timekeeping procedures