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Sous Chef

Company: Chaupain Bakery
Location: San Clemente
Posted on: November 15, 2022

Job Description:

Job Description Job Details Level : Management Job Location : Chaupain Bakery, San Clemente Position Type : Full Time Education Level : 2 Year Degree Salary Range : Undisclosed Job Shift : Any Job Category : Bakery, Cafe Join our new bakery/cafe that is growing very fast. Be a part of a team that values innovative thinkers from diverse backgrounds to help define a new intersection of bold ideas and problem solvers. Sous Chef Obvious as it may seem, a successful Sous Chef needs an exceptional level of cooking powers. You are agile and ready to jump in on any part of the line to cover for a missing cook or speed up the process during a busy restaurant service. You are able to execute a wide range of dishes, from simple salads to complex entrees, and demonstrating a variety of culinary techniques in quick succession, you are also very good at suggesting new menus. You have a keen eye for detail with strong organizational skills and the ability to think on your feet. Does this sound like you, our Sous Chef ? PURPOSE : To ensure proper service from the front line through quality control, training of line cooks and ensures proper sanitation levels. Coordinate, plan and supervise the production, plating and presentation of the food in a cost effective, safe manner to meet/exceed customer expectations and attract future business. ESSENTIAL FUNCTIONS: Be an active member of the culinary team, on the cook line, supervising the daily production of food; controlling food and labor costs, ensuring preparation, plating and presentation standards are maintained, the appropriate quantity of food is prepared and safety standards and regulations are followed to provide top quality food. Actively participate in the preparation and production of food for special catering orders. Actively participate with the owners in menu development and design. Supervise kitchen associates: train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend and conduct performance and salary reviews, recommend discipline, as appropriate. Supervise the cooks and prep person's food production on the front line; check all items against the recipe cards, verify that use records are followed for all items served and that food is presented in an efficient, quality manner. Monitor the line set up prior to all meal functions to ensure maximum efficiency during meal periods. Monitor and control the maintenance/sanitation of the kitchen, restaurant and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate standar regulations. Assist in the creation and planning of menus and implement changes to continue to attract business. Monitors to ensure proper receiving, storage (including temperature-setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers to ensure product freshness. Checks to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Schedules culinary staff so that proper coverage is maintained while keeping payroll costs in line. Develop and prepare departmental schedules, job descriptions and Manage daily payroll and attendance controls. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. NON-ESSENTIAL FUNCTIONS : Perform special projects and other responsibilities as assigned. OTHER PERSONNEL ISSUES: Abide by payroll policies, procedures (punch in/punch out), Meals and Rest Periods policy and Rules of Conduct. Demonstrate a working knowledge of all safety and security procedures as required maintaining a secure and safe environment for employees as well as guests. Report any unusual occurrences and/or request to the owners. Read and abide by all the regulations and rules of conduct stated in the Associate Manual. Job Requirements JOB REQUIREMENTS : Education: More than two years of post-high school education; culinary, sales and service background required. College degree in related field preferred. Experience: Experience required by position is five to ten years of employment in a related position with this company or other organization(s). Skills and Abilities: Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food management. Requires oral and written communication skills; ability to communicate information to management and guests Ability to operate a computer, calculator, phone, printer, radio Ability to compile facts and figures Must maintain a warm and friendly demeanor; maintains composure and objectivity when needed No. of employees supervised: 3-5 Employees Employment Type: Full Time Years Experience: 3 - 5 years Salary: $70,000 - $75,000 Annual Bonus/Commission: Yes

Keywords: Chaupain Bakery, San Clemente , Sous Chef, Hospitality & Tourism , San Clemente, California

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