Sous Chef at Black Stallion Estate Winery

Position Purpose

Under minimal supervision, the Sous Chef position produces and supervises the making of the food for Francis Ford Coppola Winery or Black Stallion Winery. The Sous Chef ensures that standards of cleanliness are met for the kitchen spaces. The Sous Chef oversees the tasks of Expeditors, Cooks, and Dishwashers.

Functional Responsibility

• Assigns daily tasks and monitors the output of the team to meet production requirements
• Leads in a constructive manner by example; demonstrates and encourages a strong work ethic and fosters an environment of trust and respect
• Guides team in the proper use of assets and resources to avoid waste and ensure cost-effective operations
• Provides immediate feedback and directly assists team to maintain level of productivity and deliver daily results
• Informs supervisor of staffing needs
• Ensures employees have a safe, healthy, and rewarding work environment; provides applicable safety training and resolves/reports safety issues to management
• Supports change initiatives and company decisions in an effective manner
• Communicates closely with supervisor regarding employee issues, concerns, and complaints in an objective and confidential manner
• Maintains company and regulatory compliance during day-day-operations and advises supervisor of any infractions; assigns and monitors employee breaks and lunches and provides backup relief
• Adheres to departmental GPS (Performance Management) guidelines and ensures proper GPS documentation; trains employees to do the job; identifies and makes suggestions for training needs and development opportunities
   

Essential Duties

• Leads the Culinary Safety program by conducting 1:1 Tailgate Topics with each of the Culinary Staff 
• Ensures the Monthly Inventory is completed and entered into the Shared Drive
• Inputs Maintenance requests and works with outside vendors or the internal Maintenance Department to ensure that issues are resolved 
• Prepares food for the different food outlets as specified by the Kitchen Manager
• Oversees the preparation and production of food by cooks for service in any of the culinary outlets
• Maintains cleanliness of kitchen spaces by delegating cooks and dishwashers cleaning assignments
• Maintains high quality and consistency in all Kitchen projects
• Assigns food preparation tasks to cooks
• Receives deliveries, ensuring the accuracy of the orders, and putting product away in accordance with the Health Department standards
• Places orders every night for items needed in the kitchen from all purveyors for meat, seafood, vegetables, pantry items, etc. while managing inventory levels
• Trains and teaches new staff on all the different stations
• Works in a safe manner and sets a good example for other employees in completing tasks in the safest way
• Alerts Kitchen Manager of any equipment issues or troubles
• Communicates clearly and respectfully with all members of the Front of the House and Back of the House Teams
• Creates specials approved by the Kitchen Manager to offer in the food outlets on property
• Minimizes waste during food preparation and oversees cooks not wasting food products

*Other duties may be assigned

Non-Essential Duties

*Other duties may be assigned

Minimum Requirements

Education and Experience

• High school degree, GED equivalent, or equivalent experience 
• Degree from a Culinary institute or a minimum of 5 years working in a fast-paced kitchen environment
• 3+ years of leadership experience

Certificates and Licenses

• Food Handler Manager Certificate

Knowledge, Skills, and Abilities

• Basic English speaking and reading skills desired
• Knowledge of safe food handling, preparation procedures, safe handling, and precautionary procedures of chemicals, detergents, and sanitizers
• Understanding of use, operations, and care for all kitchen equipment
• Mastery of knife skills and cooking terms
• Working knowledge of hot and cold food preparations, seasoning, vinaigrettes, soups, sauces, stocks, vegetable preparations, basic butchery, and meat and fish cookery
• Knowledge and excellent execution of sanitation rules 
   

Working Conditions

• Restaurant working envirnment
• Indoor and outdoor environment with exposure to the elements/temperature variations
• Required to wear PPE (Personal Protective Equipment)
• Work in close quarters or confined spaces
• Exposure to varying levels of dust, chemicals, fumes, gases, and noisy equipment 
• Exposure to flames and oil splatter
• Must wear closed toed shoes 

Work Standards

• Acts in a manner reflective of the Company culture of High Moral Standards, Innovation and Continuous Evolution, Trust in Team, Continuous Improvement, and Sustainable Relationships
• Communicates, interacts, and works effectively with others; receptive to feedback and coaching; voices concerns in a constructive manner
• Demonstrates commitment to safety first; communicates safety concerns; promotes a safe work environment based on established safety standards and training
• Follows all Company policies and procedures
   

Additional Comments

Management retains the discretion to add to or change the duties of the position at any time