Sous Chef

Innovative Dining Group; Napa (CA); On-site; USD 50,000 - 70,000; Full time

Job summary

Innovative Dining Group is seeking a Sous Chef to join our team at Creekside at Casa Mani Resort in Napa Valley. This role requires supervising kitchen operations, managing staff, and ensuring high standards of food production.

The ideal candidate will have a culinary education and experience in a supervisory role, with strong leadership and operational skills. You will participate in training, recipe development, and maintaining a positive work environment.

Qualifications

• Completion of a post-secondary culinary arts program, or equivalent experience.
• Possess a valid Food Handler Card at the time of hire.
• Ability to read and analyze standardized measurements, recipes, and financial reports.
• Strong familiarity with food service regulations and proper food handling procedures.

Responsibilities

• Supervise kitchen operations and staff in conjunction with the Executive Chef.
• Train and motivate kitchen staff to adhere to standards.
• Manage food production and ensure quality during service.
• Conduct departmental orientations for new employees.

Skills

Leadership skills

Communication skills

Operational skills

Customer service skills

Multi-tasking

Education

Post-secondary culinary arts program or equivalent experience

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Restaurant POS Systems

Job description

Innovative Dining Group is now hiring a SOUS CHEF to join our team at Creekside at Casa Mani Resort

Casa Mani Resort Napa Valley, a newly reimagined lifestyle hotel as part of Curio Collection by Hilton. Located in the heart of Napa Valley, Casa Mani features multiple new dining outlets rooted in craftsmanship, seasonality, and quality ingredients.

What You’ll Do:

A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.

Your Key Responsibilities:

• Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.
• Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements.
• Assist the Executive Chef in creating weekly work schedules for the hourly back‑of‑house employees.
• Direct kitchen employees with food production and use a hands‑on style approach when executing the line.
• Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards.
• Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service.
• Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary.
• Participate with recipe development and maintain the in‑house core recipe files.
• Conduct departmental orientation of new employees and participate in performance evaluations.
• Monitor food production areas for safety and sanitation practices and procedures, including checking walk‑in refrigerators and dry storage areas for cleanliness and orderliness.
• File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing).
• Create a positive work environment for our employees through friendly, caring and professional communication.
• Embody and deliver on exceptional service and hospitality.

Requirements

What we are looking for:

• Completion of a post‑secondary culinary arts program, or equivalent experience, preferably in a supervisory role.
• Must have basic knowledge of computers, computer programs, and technology in general.
• Must be eighteen (18) years of age or older.
• Possess a strong familiarity with food service regulations and proper food handling procedures.
• Demonstrate strong operational skills and impeccably high standards of service.
• Must possess a valid Food Handler Card at the time of hire.
• Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems.
• Expected to continue self‑education of food trends through networking, books and periodicals.
• Provide excellent customer service skills and the ability to remain calm and composed under pressure.
• Be able to multi‑task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
• Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
• Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.
• Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
• Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.

Equal Opportunity Employer

We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.