Executive Sous Chef

Company: Bodega Bay Lodge
Location: Bodega Bay
Posted on: June 26, 2022

Job Description:

With its rugged coastline and rolling vineyards, the Sonoma Coast has its roots firmly planted in the soil. The Lodge at Bodega Bay, poised atop a tranquil bluff, reflects the wild beauty of this romantic region. Consistently rated as the #1 Hotel in Bodega Bay and on the Sonoma Coast on TripAdvisor.com, our friendly, down-to-earth and knowledgeable team will ensure our guests have a memorable stay.
We are seeking an Executive Sous Chef to join our outstanding Culinary team.
In addition to being skilled culinarians, our Executive Sous Chef will provide leadership and oversight in the kitchen. The position directs the culinary teams and ensures that we provide perfectly prepared dishes that consistently meet our high quality standards. They do this through careful planning, monitoring costs and inventory, and provide training and support to the staff. - - -
ESSENTIAL DUTIES AND RESPONSIBILITIES - - -

• Supervise the Kitchen staff, to include scheduling, enforcing service standards and in the training and motivation of the staff. - -
• Visually inspect the Kitchen and takes action to ensure the work areas are clean and organized and all equipment is in working order. - - -
• Oversees the setting up of the Kitchen stations. - - -
• Regularly monitors product quality and plate presentation to ensure consistency of service standards. - - -
• Ensure food items are prepared to guest specifications, by interacting with food servers and assists in resolving the issue if a problem of dissatisfaction arises with the quality of the food items requested. - - -
• Follows all safety, hygiene and cleanliness protocols at all time. - -
• Regularly monitors the payroll budget to ensure labor costs are aligned with the forecast. - - -
• Assists in conducting performance evaluations and coaches and counsels Kitchen associates when necessary. - - -
• Regularly assists the Executive Chef in conducting Kitchen staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment. - - -
• Reviews all Group Resumes, Event Schedules and daily reports to ensure the Kitchen is properly staffed to meet business demands. - - -
• Reviews, revises and approves daily payroll reports as needed. - - -
• Assists associates and may occasionally perform in the capacity of any of the positions supervised. - - -
• Documents and submits a work order to report items that need to be repaired and follows up with Maintenance accordingly. - - -
• All other duties as assigned by the Supervisor. - - -
  Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination. - - -Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel. - - -Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities. - - -
  QUALIFICATIONS - -To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards. - - -
  • Ability to equate units of measure as required by recipes.
  • Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. - - -
  • The ability to effectively deal with associates some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts. - - -
  • Able to write Food & Beverage reports, business correspondences, memos and associate performance evaluations. - - -
  • Excellent organizational skills. - - -
  • Ability to read, listen and communicate effectively in English. - - -
  • Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals. - - -
  • Able to work in a fast paced environment. - - -
  • Meets legal age requirements for the position. - - -SUPERVISORY RESPONSIBILITIES - - -Assists in the overall direction and coordination of the Kitchen carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training associates and assisting the Executive Chef in planning, assigning, and directing work; appraising performance; rewarding and disciplining associates addressing complaints and resolving problems. - - -
    EDUCATION and/or EXPERIENCE - -Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. One-year prior culinary supervisory experience is preferred. - - -
    CERTIFICATES, LICENSES AND REGISTRATIONS - - -ServSafe certification is preferred and CPR/First Aid certification is required. - -Food Handler certification required.
    PHYSICAL DEMANDS - -The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - - -While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds. - - -WORK ENVIRONMENT - -The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. - - -While performing the duties of this job, the associate is regularly exposed to extreme heat and extreme cold. The associate is frequently exposed to moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles and toxic or caustic chemicals. The noise level in the work environment is usually loud. - - -GROOMING - -All associates must maintain a neat, clean and well-groomed appearance (specific standards available.) - - -
    The Lodge at Bodega Bay is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy. - - -

Keywords: Bodega Bay Lodge, San Francisco , Executive Sous Chef, Hospitality & Tourism , Bodega Bay, California