Sous Chef, Culinary

Sacramento, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $28.00 - $30.00

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

Paid sick leave

401(k) Plan

Job Description

Trilogy Bickford is a premier, brand-new 55+ community nestled in the foothills of the Sierra Nevada Mountains in Northern California, just east of Lincoln. This vibrant community is part of the thoughtfully designed Bickford Master Plan, offering residents a luxurious and active lifestyle. At the heart of this community lies The Ridge Wellness Social Club, an eagerly anticipated social hub perched high on a ridge with stunning panoramic views. The club boasts an array of amenities including a resort-style pool, an upscale restaurant, and versatile indoor and outdoor venues designed for socializing, fitness, and wellness activities. This exclusive setting provides an inviting atmosphere for members to connect, relax, and enjoy high-quality services tailored to enhance their well-being. Trilogy Bickford prioritizes not only exceptional living spaces but also cultivating a warm and engaging community atmosphere, complemented by outstanding recreational and dining options. All team members aged 21 and older are eligible to participate in the companys 401(k) plan after completing 30 days of service, underscoring the companys commitment to supporting its employees' financial futures. Trilogy Bickford is committed to fostering a supportive, dynamic, and rewarding work environment for its associates. The role of Sous Chef at Trilogy Bickford, specifically at The Ridge Wellness Social Club, is an integral part of the Kitchen Management Team. This full-time position offers a competitive hourly wage ranging from $28 to $30 and involves assisting the Executive Sous Chef in overseeing the daily operations of the kitchen. Responsibilities include supervising kitchen staff, ensuring the highest standards of food quality and safety, managing food costs, and fostering a positive and productive work environment. This position reports directly to the Kitchen Manager and offers the opportunity to engage with a dedicated culinary team while contributing to the overall guest experience. The ideal candidate will thrive in a fast-paced, high-volume kitchen environment and take pride in maintaining the BlueStar Resort & Golf (BSRG) standards and core values. The Sous Chef will play a crucial role in menu planning, scheduling production, preparing and maintaining recipes and cost sheets, and executing budgets. Additionally, the role involves staff hiring collaboration, training, performance evaluation, and promoting a safe, clean, and enjoyable workplace. Employees working 30 hours or more weekly are eligible for comprehensive medical, dental, and life insurance plans starting the first of the month following 60 days of employment. Full-time team members also accrue paid time off and enjoy seven paid holidays annually. Part-time employees receive paid sick leave in compliance with state regulations. Trilogy Bickford is dedicated to fostering career growth and ensuring employee well-being with a robust benefits package and a supportive culture. This role requires a flexible schedule, including evenings and weekends, suited to the dynamic needs of a hospitality environment. Working at Trilogy Bickford means being part of a respected organization that values honesty, integrity, teamwork, and a competitive spirit, all vital to the companys mission and success.

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager with responsibility for multiple kitchen outlets, preferably in a large hotel or high-volume restaurant
One to two years supervisory experience preferred
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers Card
Computer literate with working knowledge of Microsoft Office, especially Excel
Advanced knowledge of food, sanitation, and cost control
Ability to read, analyze, and interpret food service industry periodicals
Ability to understand standardized recipe format
Ability to write routine reports and correspondence
Ability to speak effectively to groups of customers or team members
Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
Understanding profit and loss statements and ability to present capital projects
Ability to envision and implement innovative programs and ideas
Basic computational ability and budget analysis
Planning, problem-solving, decision-making, delegation, time management, and employee development skills
Excellent written and verbal communication skills
Consistently high work standards with attention to detail, accuracy, and timeliness
Demonstrated initiative and independent decision-making
Ability to handle multiple details in a fast-paced environment
Flexible schedule including evenings and weekends
Must be 21 years or older to participate in 401(k) plan.

Job Qualifications

High school diploma or equivalent preferred
Minimum two years experience as a Sous Chef, Assistant Chef, or Assistant Kitchen Manager with responsibility for multiple kitchen outlets, preferably in a large hotel or high-volume restaurant
One to two years supervisory experience preferred
American Culinary Federation certification of Certified Chef de Cuisine or higher preferred
Current Food Handlers Card
Computer literate with working knowledge of Microsoft Office, especially Excel
Advanced knowledge of food, sanitation, and cost control
Ability to read, analyze, and interpret food service industry periodicals
Ability to understand standardized recipe format
Ability to write routine reports and correspondence
Effective verbal communication skills to speak to groups of customers or team members
Ability to calculate food costs, menu pricing, discounts, percentages, inventory, labor standards and volume
Understanding profit and loss statements and ability to present capital projects
Creativity to envision and implement innovative programs and ideas
Basic computational ability and budget analysis skills
Strong planning, problem-solving, decision-making, delegation, time management, and employee development skills
Excellent written and verbal communication skills
Consistently high work standards with attention to detail, accuracy, and timeliness
Ability to demonstrate initiative and make independent decisions based on sound judgment
Comfortable working under pressure and managing multiple priorities in a fast-paced environment
Flexible schedule availability including evenings and weekends.

Job Duties

Communicate the core values and mission of BlueStar Resort and Golf to support the achievement of company goals
Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according to BSRG standards
Control food cost while maintaining high quality and perceived value
Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items
Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers
Create an enjoyable and productive work environment by leading by example and encouraging open communication regarding kitchen operations, safety, sanitation, and human resources
Assist the Kitchen Manager or Executive Sous Chef with hiring, training, appraising performance, rewarding, and disciplining culinary team members
Supervise staff in alignment with company policies and values, perform team members' activities when necessary
Create a safe, clean, and collaborative working environment to inspire quality and commitment
Represent BSRG professionally with appropriate dress and speech
Write regular reports, order guides, production guides, and clean-up guides as needed
Execute budgets on a daily, monthly, and annual basis
Maintain BSRG standards of excellence with continual improvement and creativity by staying updated on new products and market trends
Attend culinary exhibitions, buying shows, and educational seminars as requested
Coordinate kitchen staff functions and complete weekly inventory and labor tracking in the absence of the Executive Sous Chef
Perform other duties as assigned.