Italian Kitchen Sous Chef for Banquets & Daily Service

Italian Athletic CLub; Stockton (CA); Presencial; USD 55.000 - 70.000; Jornada completa

Descripción de la vacante

The Italian Athletic Club Stockton is seeking a Cook – Sous Chef to support meal service operations, including authentic Italian dishes and event catering. The role reports to the Kitchen Manager and emphasizes teamwork, health compliance, and execution of banquets and daily service.

The ideal candidate has at least one year of cooking experience, formal culinary training, and SERV-SAFE certification, with flexibility for weekends and holidays.

Formación

• Proficient in food preparation and kitchen operations.
• Flexibility for weekends and holidays with a commitment to professional development.
• Maintain spotless organization across all walk-ins, freezers, dry storage, and prep lines.

Responsabilidades

• Provides inventory and stock levels updates to the Kitchen Manager.
• Assist with banquet and event food service, helping with coordination and quality.
• Prepare high-quality, authentic Italian dishes while inspecting and rotating food items for freshness.
• Follows proper food storage, and health regulations guidelines and laws.
• Build positive relationships with co-workers and customers while maintaining kitchen cleanliness.
• May require personal vehicle use for work-related tasks.
• Ensure all dishes meet the club’s standardized recipes, portion controls, and presentation standards.
• Other duties as assigned.

Conocimientos

Kitchen operations

Food preparation

Flexibility weekends/holidays

Educación

High school diploma or GED

Culinary training

SERV-SAFE Certification

Descripción del empleo

The Italian Athletic Club Stockton is seeking a Cook – Sous Chef to support meal service operations, including authentic Italian dishes and event catering. The role reports to the Kitchen Manager and emphasizes teamwork, health compliance, and execution of banquets and daily service.

The ideal candidate has at least one year of cooking experience, formal culinary training, and SERV-SAFE certification, with flexibility for weekends and holidays.