Sous Chef - Temp to Hire 35.00/hour
Culinary Staffing
- Los Gatos, CA
- Temporary
- Full-time
This position is responsible for the motivation, training, and organization of the on-site kitchen team, off-site kitchen team, and Wine Bar kitchen, the pack-up and transportation of event menu items, equipment, etc. to and from the winery, the planning and directing of menu/event execution at the winery, and the final break down, sanitation and organization of the on-site kitchen and corresponding areas. The position is also responsible for assisting the CDC in menu development, recipe writing, proper product organization and rotation at the off-site kitchen, all product ordering and inventory checks.Your Role: Your responsibilities will include, but not limited to:
- Assist Chef in all duties associated with managing food production including menu development, recipe design and organization
- Manage winery kitchen staff of 7 to 10 cooks
- Make prep lists, organize and keep inventory of on-site and off-site kitchen, as well as Wine Bar 107
- Provide on-going training to all kitchen department staff
- Assist Executive Chef in creating and maintaining a culture that is of strong work ethic, team orientation, care, hospitality, solution centered, focus, progression, intuition, celebration, creativity and follow through
- Support the kitchen teams in their production and execution of all food throughout the process in any and all ways necessary
- Communicate with the Events Department, Executive Chef and Kitchen Office Supervisor regarding all aspects of food service at events
- Follow ordering procedures for produce, dairy, meat, fish and grocery
- Develop and track training of the Wine Bar 107 kitchen staff in collaboration with the Wine Bar 107 Manager and HR as needed
- Plan and order inventory for Wine Bar kitchen, as needed, in collaboration with the Wine Bar Kitchen Lead
- Perform other related duties as required and assigned
- 6+ years of professional cooking experience
- 2+ year of experience in a lead or supervisory role
- Culinary degree preferred
- ServSafe or other California Food Handler Certification required
- Ability to attain California Food Protection Manager Certification
- Must have advanced knowledge of safe knife and kitchen equipment usage
- Experience in advanced cooking: baking, sauces, all methods and preparations of hot and cold food
- Intermediate management skills, with the ability to lead, promote and manage a positive working environment
- Fluent in English; Some Spanish language ability preferred
- Must be proactive, take initiative, have a sense of urgency and be calm under pressure
- Own essential chef attire and tools (uniforms, non-slip shoes, knives, etc.).
- Reliable transportation and access to a smartphone and email.
- Ability to work any day of the week, including days, evenings, weekends and holidays
- Ability to stand for long periods of time; 8 hours or more
- Ability to handle repetitive motions of bending, reaching, grasping, kneeling, and lifting
- Handling of hot equipment, sharp tools, etc.
- Ability to frequently lift and carry up to 50 pounds
- Regular travel required to and from Los Gatos Winery to San Jose Kitchen
- Ability to work a minimum of 40 hours a week and in excess of 50 hours per week, when necessary