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Assistant Culinary Leader

2 months ago

Temecula, California, United States Carter Hospitality Group Full time
Position Overview

Benefits:

  • 401(k)
  • Dental insurance
  • Employee discounts
  • Free uniforms
  • Health insurance
  • Opportunities for career growth
  • Paid time off
  • Training and development programs
  • Vision insurance

South Coast Winery Resort & Spa is looking for a dedicated Sous Chef to manage the culinary operations for our bustling banquet services. The ideal candidate will possess extensive experience in banquet operations within a resort setting.


Key Responsibilities:
  • Supervise the preparation of banquet meals as required.
  • Facilitate menu tastings for banquet and sales clients.
  • Collaborate with front-of-house management to meet or exceed guest expectations.
  • Assist with various preparation tasks as necessary.
  • Conduct inventory checks and order supplies as needed.
  • Oversee the receipt and rotation of products to ensure maximum freshness.
  • Maintain a clean, organized, and safe kitchen environment, adhering to all sanitation and health regulations.
  • Skillfully operate kitchen tools and equipment, accurately following recipes and measuring ingredients.
  • Complete all necessary reports and documentation on a daily basis.
  • Stay informed about industry trends and best practices.
  • Train and mentor kitchen staff to enhance their skills.
  • Perform additional duties as assigned by the Executive Chef.
  • Implement and uphold all company policies and procedures, including disciplinary measures.
  • Exhibit pride in all tasks undertaken.
  • Demonstrate ownership of actions and decisions.
  • Show leadership within the culinary team and the broader community.
  • Act with integrity, ensuring honesty and trustworthiness in all interactions.
  • Foster teamwork through open and honest communication.
  • Deliver excellence to guests, the community, and fellow team members.