Sous Chef-Employee Dining Room

Cache Creek; California (MO); Hybrid; USD 42,000 - 52,000; Full time

Benefits offered by this job

Great Pay

Opportunities to Grow

Gas Discounts

Life Insurance

Paid Time Off (PTO)

Recognition Program

Free meals in our Employee Dining Room

Weekly Paychecks

Affordable Healthcare

Medical Insurance

Vision Care Insurance

401k Savings Plan

Tuition Reimbursement

Employee Discounts

Direct Deposit

Job summary

Cache Creek is seeking a lead cook to manage daily culinary operations, supervise kitchen staff, and ensure food prepared to standard. You will coordinate with front-of-house management to maintain quality guest service and smooth service flow.

The role requires at least 1–2 years in a quality restaurant or sous-chef capacity, plus a high school diploma or culinary training. Competitive pay, health benefits, and growth opportunities are provided.

Qualifications

• High School diploma required.
• One to two years of Culinary school or ACF approved apprenticeship program.
• One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef.
• One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Responsibilities

• Manage by shift Culinary Staff in restaurant.
• Coach and counsel staff as required.
• Execute menu as prescribes by recipe standards.
• Manage portion control and FIFO of all food product.
• Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas.
• Expedite line and observe plates leaving kitchen.
• Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions.

Skills

Staff Management

Culinary

Food Safety

Recipe Execution

FIFO

Education

High School Diploma

Culinary School/Apprenticeship

Job description

$2,500 Sign on Bonus! $250 when hired $250 at 30 days $500 at 90 days $500 at 6 months $1,000 at 1 year

Being a part of the Cache Creek team comes with amazing benefits:

• Great Pay
• Opportunities to Grow
• Gas Discounts
• Life Insurance
• Paid Time Off (PTO)
• Recognition Program
• Free meals in our Employee Dining Room
• Weekly Paychecks
• Affordable Healthcare
• Medical Insurance
• Vision Care Insurance
• 401k Savings Plan
• Tuition Reimbursement
• Employee Discounts
• Direct Deposit

Summary

Manage by shift, the daily operations of Culinary in restaurant. To observe cooking Staff and assist when necessary to insure all food product is prepared according to standard. To work with front of the house management to insure smooth operations and high quality guest service.

Essential Duties and Responsibilities

include the following. Other duties may be assigned.

Manage by shift Culinary Staff in restaurant.

Coach and counsel staff as required.

Execute menu as prescribes by recipe standards.

Manage portion control and FIFO of all food product.

Requisition from I.P. system all food product to restaurant inventory and maintain clean storage areas.

Expedite line and observe plates leaving kitchen.

Assist in smooth operation of FOH by communicating all important culinary information regarding specials, 86'ed items, changes or substitutions.

Supervisory Responsibilities

Directly supervises 12-15 employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Age Requirement

Must be at least 21 years of age.

Education and/or Experience

High School diploma required. One to two years of Culinary school or ACF approved apprenticeship program. One to two years in a quality oriented restaurant or multi outlet as Lead Cook or Sous Chef. One year certificate from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience.

Language Skills

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization.

Mathematical Skills

Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry.

Reasoning Ability

Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations.

Certificates, Licenses, Registrations

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job with or without reasonable accommodations.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and /or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of the job with or without reasonable accommodations.

While performing the duties of this job, the employee is occasionally exposed to wet and/or humid conditions; moving mechanical parts; toxic or caustic chemicals; extreme cold; extreme heat; risk of electrical shock and second hand tobacco smoke. The noise level in the work environment is usually loud.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.