Sous chef jobs in Temecula, CaliforniaCreate job alerts

Under the supervision of the Assistant TDR Chef and Executive Sous Chef, the TDR Staff will prepare food items using culinary methodology, follow recipes, directions, and ensure service quality according to Pechanga Resort Casino (PRC) standards. The TDR Staff will also set up, stock, and clean serv

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Tuition assistance, • Vision insurance As the executive Sous Chef, you'll pay a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. You'll help lead a dynamic team dedicated to providing an unforgettable dining experience that complements our renowned wines and unique resort atmosphere. Responsibilities: • Support and collaborate with the Executive Chef in daily kitchen operations, menu development, and culinary innovations., • Maintain the highest standards of food quality, presentation, and sanitation., • Train, mentor, and motivate kitchen staff to foster a culture of excellence and teamwork., • Oversee food perparations, inventory control, and cost management., • Ensure compliance with health, safety, and cleanliness standards., • Contribute to special evens, wine-paired dinners, and seasonal menu offerints.Qualifications:, • Minimum 3 years of progressive culinary experiences in upscale dining, resorts or fine dining., • Proven leadership and team management skills., • Strond understandin fo seasonal ingredients, regional cuisine, and wine pairings., • Culinary degree or equivalent professional training preferred., • Passion for delivering exceptional guest experiences in a fast-paced environment.

Job DescriptionAbout our Company: Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities. We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn, and are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Summary: The Cook I will be cooking in a high volume and fast paced kitchen. The Cook I will need to maintain an organized station for preparing, cooking and presenting products of highest quality. Compensation: $22.00 hourly Benefits Per Company Plan Details • Medical, Dental, Vision, • 401k Matching Plan, • Life Insurance, • Hospital Confinement Plan, • Pet Insurance, • 3 Weeks of PTO Essential Duties and Responsibilities: • Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner., • Responsible for prepping station., • Suggest and create new menu items that exceed the guest’s expectations., • Responsible for cleanliness of the entire kitchen, including small and large equipment., • Check in deliveries ensuring food quality and accuracy of orders., • Assist Executive Chef in the absence of the Sous Chef/Lead Cook/Supervisor., • Perform all additional duties as requested by Executive Chef and Sous Chef., • Understand and adhere to environmental standards set by the winery., • Understand the Ponte values and service standards and adheres to them., • Ensure the safety of guests and associates., • Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station., • Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures., • Work the Pantry station., • Daily checkout with Chef before the end of shift. Knowledge, Skills and Abilities: • High School Diploma or GED, • Ability to obtain and maintain a valid Riverside County Food Handlers Card., • 1-2 years of related experience., • Understand how to use, operate and care of all kitchen equipment., • Knife skills and cooking terms essential., • Demonstrates excellent knowledge of all stations on the line., • Knowledge of basic braising, sautéing, grilling, broiling and frying techniques., • Fluent in English (reading, writing and speaking)., • Excellent communication skills., • Has attention to detail and the ability to follow direction and abide by standard operating procedures., • Ability to focus for an entire shift, trouble shooting and prioritizing skills., • Ability to lift up to 50 lbs., • Ability to work in high temperatures., • Must be able to work weekends and holidays. Company Standards: • Understand the Ponte Values, and Service Standards., • Ensure the safety of guests and associates., • Follow the environmental standards set by the Company, • Treat all associates and guests in a respectful manner., • Exhibit integrity (honesty and truthfulness)., • Perform any other duties as required by your Manager.

Job Description About Us: BOTTAIA Winery blends wine country charm with resort-style relaxation. Our semi-Olympic pool, private cabines, splash pad, and lively Pool Bar & Café create an exclusive oasis where guests sip, swim, and soak up the sun. Summary: The seasonal Dishwasher will primarily focus on the cleanliness of tableware, pots, pans and cookware equipment to ensure guests’ expectations are exceeded. Compensation: $18.60 hourly Schedule: • Wednesday-Sunday, • Medical, Dental, Vision, • 401k Matching Plan, • Life Insurance, • Hospital Confinement Plan, • Pet Insurance, • 3 Weeks of PTO Essential Duties and Responsibilities: • Understand and adhere to the Ponte values and service standards., • Ensure the safety of guests and associates by keeping dishroom clean and organized., • Load, run, and unload dish machine while monitoring temperature to ensure sanitation according to health codes. Report any machine problems to Executive chef or Sous chef immediately., • Wash and store all tableware and kitchenware and ensure that adequate levels are maintained for dining room, banquets, and kitchen. Handle carefully to ensure minimum breakage., • Dispose of trash at appropriate times., • Maintain adequate levels of dish detergents and cleaning supplies notifying chef of any shortages., • Clean food preparation and production areas as needed to ensure appropriate cleanliness of kitchen facility., • Any other duties as assigned by your Manager. Knowledge, Skills and Abilities: • Must be able to work the weekends and Holidays., • Ability to treat all associates in a respectful manner., • Exhibits integrity (honesty and truthfulness)., • Must be able to work in hot, wet, humid and loud environment while in standing position for long periods of time., • Must have the ability to lift 60 lbs at a time up to 30 times per shift., • 0-2 years’ experience. Physical Requirements: • Must be able to work in hot, wet, humid and loud environment while in standing position for long periods of time., • Must have the ability to lift 60 lbs. at a time up to 30 times per shift.

Job DescriptionBenefits: • 401(k), • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance Some Essential Duties Include: • Set up and stock station with all necessary supplies., • Prepares food for service to include chopping vegetables, butchering meat, or preparing sauces., • Cooks menu items in cooperation with the rest of the kitchen staff., • Answer, report and follow Executive or Sous Chefs instruction., • Clean up of station and takes care of leftover food., • Stocks inventory appropriately., • Ensures that food comes out simultaneously, in high quality and in a timely fashion., • Complies with nutrition and sanitation regulations and safety standard., • Maintains a clean, organized, and safe kitchen; ensures all sanitation procedures are being followed; ensures adherence to all health and safety regulations and procedures, • Skillfully utilizes hand tools or machines required, reads recipes, measures, cuts and otherwise works on materials with great precision., • Possesses and maintains thorough understanding of industry and stays abreast of industry trends., • Performs other duties as assigned by the Executive Chef or Sous Chef, • Maintains a positive and professional approach with coworkers and customers.

Job Description Sobre Nosotros: BOTTAIA Winery combina el encanto del país del vino con una relajación estilo resort. Nuestra piscina semiolímpica, cabinas privadas, área de juegos acuáticos y animado Pool Bar & Café crean un oasis exclusivo donde los huéspedes pueden disfrutar vino, nadar y tomar el sol. Resumen: El Lavaplatos de temporada se enfocará principalmente en la limpieza de vajilla, ollas, sartenes y equipo de cocina para garantizar que se superen las expectativas de los huéspedes. Compensación: $18.60 por hora Horario: • Miércoles a domingo, • Seguro médico, dental y de la vista, • Plan de 401k con aportación de la empresa, • Seguro de vida, • Plan de hospitalización, • Seguro para mascotas, • 3 semanas de PTO (tiempo libre pagado), • Comprender y cumplir con los valores de Ponte y los estándares de servicio., • Garantizar la seguridad de los huéspedes y asociados manteniendo el área de lavado limpia y organizada., • Cargar, operar y descargar la máquina lavaplatos, monitoreando la temperatura para asegurar la sanitización de acuerdo con los códigos de salud. Reportar cualquier problema de la máquina al Chef Ejecutivo o Sous Chef de inmediato., • Lavar y almacenar toda la vajilla y utensilios de cocina, asegurando niveles adecuados para el comedor, banquetes y cocina. Manejar con cuidado para minimizar roturas., • Desechar la basura en los momentos adecuados., • Mantener niveles adecuados de detergentes y suministros de limpieza, notificando al chef sobre cualquier escasez., • Limpiar las áreas de preparación y producción de alimentos según sea necesario para mantener la limpieza adecuada de la cocina., • Debe poder trabajar fines de semana y días festivos., • Capacidad para tratar a todos los asociados con respeto., • Demuestra integridad (honestidad y veracidad)., • Debe poder trabajar en un ambiente caliente, húmedo, mojado y ruidoso, permaneciendo de pie durante largos períodos de tiempo., • Debe tener la capacidad de levantar hasta 60 libras repetidamente (hasta 30 veces por turno)., • Debe poder trabajar en un ambiente caliente, húmedo, mojado y ruidoso, permaneciendo de pie durante largos períodos de tiempo., • Debe tener la capacidad de levantar hasta 60 libras hasta 30 veces por turno.

Job Description Now Hiring Restaurant and Culinary Leaders in San Diego, San Bernardino, Riverside, and Imperial Counties Are you passionate about hospitality leadership or culinary excellence? Top restaurant groups across Southern California are looking for experienced managers and chefs to join their teams. From locally owned favorites to well-known national brands, these are career opportunities you don’t want to miss. Currently Hiring: • Restaurant General Manager, • Assistant General Manager, • Restaurant Manager, • District Manager, • Executive Chef, • Sous Chef, • Kitchen Manager, • Shift Leader What You Can Expect: • Competitive base salaries and bonus opportunities, • Professional, high-performing teams, • Scratch kitchens and strong guest service culture, • Career advancement with reputable brands About Gecko Hospitality Gecko Hospitality has been named to Forbes® list of America’s Best Recruiting Firms in 2023, 2022, 2021, 2019, and 2018. We specialize in matching top talent with the best restaurant employers in the industry. Apply today to be considered for confidential opportunities before slots fill up. Let Go, And Let Gecko™

Job Description Sobre nuestra empresa: La bodega Ponte Family Estate abrió en 2003 y es una empresa con sede en California que opera en el corazón de la región vinícola de Temecula. Cultivamos nuestros viñedos desde 1984 y somos una bodega realmente activa, cultivando y produciendo más de 20 variedades cultivadas en finca dentro de instalaciones certificadas como sostenibles. Estamos situados justo al lado de nuestro hotel boutique Ponte Vineyard Inn, Four Diamond con 90 habitaciones, rodeados de 300 acres de viñedos maduros y vistas a colinas onduladas. Estamos a poca distancia en coche de la mayor parte del sur de California y disfrutamos recibiendo a quienes quieren un descanso de la vida urbana. Nuestros huéspedes nos visitan buscando un día relajante o una estancia nocturna en el campo. Nos hemos convertido en el referente de un servicio excelente entre las bodegas de Temecula. Nuestros colaboradores están dedicados a deleitar a los huéspedes ofreciendo una excelente hospitalidad y sirviendo excelentes vinos y comidas en un entorno hermoso. Resumen: El cocinero cocinará en una cocina de mucho volumen y ritmo rápido. El cocinero necesitaré mantener una estación organizada para preparar, cocinar y presentar productos de la más alta calidad. Compensación: $22.00 cada hora Detalles de los planes de beneficios por empresa • Médico, Dental, Visión, • 401k Plan de Igualación, • Seguro de vida, • Plan de Confinamiento Hospitalario, • Seguro para mascotas, • 3 Semanas de Tiempo libre remunerado, • 2 Festivos pagados (Acción de Gracias + Navidad) Deberes y responsabilidades esenciales: • Prepara la comida según la receta y las especificaciones del restaurante y del restaurante, de manera oportuna y eficiente., • Responsable de la estación de preparación., • Sugiere y crea nuevos platos que superen las expectativas del cliente., • Responsable de la limpieza de toda la cocina, incluyendo equipos pequeños y grandes., • Entrega de revisión asegurando la calidad de los alimentos y la precisión de los pedidos., • Asistir al Chef Ejecutivo en ausencia del Sous Chef/Chef Principal/Supervisor., • Realizar todas las tareas adicionales solicitadas por el Chef Ejecutivo y el Sous Chef., • Comprender y cumplir con los estándares medioambientales establecidos por la bodega., • Comprende los valores y estándares de servicio de Ponte y adíguelos a ellos., • Garantizar la seguridad de los invitados y asociados., • Informa al chef de cualquier problema o escasez de información. Cada turno es responsable de comprobar y mantener un alto nivel de calidad de los productos y equipos en su estación., • Mantén siempre un área de trabajo organizada y limpia. Observa buenas prácticas de saneamiento y procedimientos de seguridad., • Trabaja en la estación de la despensa., • Check-out diario con el chef antes de que termine el turno. Conocimientos, habilidades y capacidades: • Diploma de Secundaria o GED, • Capacidad para obtener y mantener una Tarjeta de Manipulador de Alimentos del Condado de Riverside válida., • 1-2 años de experiencia relacionada., • Entiende cómo usar, operar y cuidar todos los utensilios de cocina., • Habilidades con cuchillos y términos culinarios esenciales., • Demuestra un excelente conocimiento de todas las estaciones de la línea., • Conocimientos básicos de técnicas básicas de estofado, salteado, asado, asado y freído., • Fluidez en inglés (lectura, escritura y habla)., • Excelentes habilidades de comunicación., • Tiene atención al detalle y la capacidad de seguir instrucciones y cumplir con los procedimientos operativos estándar., • Capacidad para concentrarse durante todo un turno, resolución de problemas y priorización de habilidades., • Capacidad para levantar hasta 50 libras., • Capacidad para trabajar a altas temperaturas., • Debe poder trabajar fines de semana y festivos. Estándares de la empresa: • Entiende los valores y estándares de servicio de Ponte., • Garantizar la seguridad de los invitados y asociados., • Sigue los estándares medioambientales establecidos por la Compañía, • Trata a todos los asociados e invitados con respeto., • Muestra integridad (honestidad y veracidad)., • Realiza cualquier otra función que requiera tu jefe.

Job DescriptionAbout our Company: Ponte Vineyard Inn is a Four Diamond, 90 room, boutique hotel located next to Ponte Winery and surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment. Summary: The Cook II/Line Cook will be cooking in a high volume and fast paced kitchen. The Cook II will need to maintain an organized station for preparing, cooking and presenting products of highest quality. Compensation: $21.50 hourly Benefits: • Health, Dental + Vision, • 401K Matching, • Sick + Vacation Time, • Prepare food according to recipe and restaurant and restaurant specifications in a timely and efficient manner., • Responsible for prepping and making pizzas to order according to business volume, keeping waste at a minimum and efficiency at the highest possible levels., • Butcher meat, poultry and seafood according to specifications with attention to detail and keeping waste to a minimum., • Work at the Broiler and Pizza station., • Prepare soups, sauces, and creates specials that exceed the guest’s expectations., • Suggest and create new menu items that exceed the guest’s expectations., • Responsible for cleanliness of the entire kitchen, including small and large equipment., • Check in deliveries ensuring food quality and accuracy of orders., • Assist Executive Chef in the absence of the Sous Chef/Lead Line Cook/Supervisor., • Perform all additional duties as requested by Executive Chef and Sous Chef., • Understand and adhere to environmental standards set by the Hotel., • Understands the Ponte values and service standards and adheres to them., • Ensure the safety of guests and associates., • Bring any problems or shortages to the Chef’s attention. Each shift is responsible for checking and maintaining a high level of quality of products and equipment on their station., • Maintain an organized and clean work area at all times. Observe good sanitation practices and safety procedures., • Daily checkout with Chef before the end of shift., • High School Diploma or GED, • 2-4 years of related experience., • Understand how to use, operate and care of all kitchen equipment., • Knife skills and cooking terms essential., • Demonstrates excellent knowledge of all stations on the line., • Knowledge of basic meat, poultry and fish butchering., • Knowledge of basic braising, sautéing, grilling, broiling and frying techniques., • Fluent in English (reading, writing and speaking), • Excellent communication skills, • Has attention to detail and the ability to follow direction and abide by standard operating procedures., • Ability to focus for an entire shift, trouble shooting and prioritizing skills., • Ability to lift up to 50 lbs., • Ability to work in high temperatures., • Must have or have the ability to obtain a Riverside County Food Handler’s Card., • Must be able to work weekends and holidays. Company Standards: • Understand the Ponte Values, and Service Standards., • Ensure the safety of guests and associates., • Follow the environmental standards set by the Company, • Treat all associates and guests in a respectful manner., • Exhibit integrity (honesty and truthfulness).

Job DescriptionDescription: Come join the talented culinary team at Murrieta Hot Springs Resort, our restaurants are dedicated to delivering exceptional dining experiences with the use of local, organic, and seasonal ingredients. Our commitment is to provide our guests with delicious, health-conscious dishes. Talia Kitchen is a seasonal, farm-to-table, Contemporary American restaurant. The Talia Station Cook I plans, preps, sets up and provides quality service in all areas of food production for menu items and specials in the designated outlets in accordance with standards and plating guide specifications. Maintains organization, cleanliness and sanitation of work areas and equipment. Requirements: Core Responsibilities: · Prepare all menu items following recipes and yield guides. · Set up work station with required mise en place, tools, equipment and supplies. Breakdown work stations and complete closing duties at the end of last shift of the day. · Inspect the cleanliness and working conditions of all tools, equipment and supplies. · Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks. · Transport supplies from the Storeroom and stock in designated areas. · Start prep work on items needed for the particular menu of the day · Check POS printers on the line; ensure they are in working order and there is enough paper available for the shift. · Maintain proper storage procedures as specified by Health Department and hotel requirements. Follow all food handling guidelines. · Perform other duties as assigned. Knowledge, Skills and Abilities: · Ability to work all stations on the line. · Food handling certification required. · Ability to work in a high demand, sometimes high pressure environment. · Compute basic arithmetic · Comprehend and follow recipes, including the ability to expand/condense recipes · Regular attendance according to established guidelines · May be required to work varying schedules to reflect the business needs of the property · Focus and maintain attention to tasks, and complete work assignments on time despite frequent interruptions · Ability to maintain excellent relationships with staff and maintain staff and guest confidentiality at all times Physical Requirements: · Stand and walk for varying lengths of time, often long periods of time. Remain in stationary position for 45 minutes throughout work shift. · Work environment can be hot and/or cold throughout the shift. · Bend, stoop, squat and stretch to fulfill cleaning requirements · Exert physical effort in transporting fifty (50) pounds · Good communication skills, both written and verbal · Grasping, writing, standing, sitting, walking, repetitive motions, pulling, pushing, listening and hearing ability and visual ability This job description is not an exhaustive list of all job functions that are required of an employee in this position. Therefore, other duties may be asked of an employee in this position from time to time. Employment is contingent upon successful completion of a background check and verification of work authorization, in compliance with applicable federal and California law. Full Time Hourly Rate: $20.00-$21.00 DOE

Job Description About our Company: Ponte Family Estate Winery opened in 2003 and is a California based company operating in the heart of the Temecula Wine Country. We have been farming our vineyards since 1984 and are a real working winery, growing and producing over 20 estate grown varietals within certified sustainable facilities. We are located right next to our Four Diamond, 90 room, boutique hotel Ponte Vineyard Inn. We are surrounded by 300 acres of mature vineyards and views of rolling hills. We are a short drive from most of Southern California and enjoy hosting folks who want a break from city life. Our guests visit us seeking a relaxing day or overnight stay in the country. We have become the benchmark for great service among Temecula wineries. Our associates are dedicated to delighting guests by providing excellent hospitality and serving great wine and food in a beautiful environment Summary: The Dishwasher will primarily focus on the cleanliness of tableware, pots, pans and cookware equipment to ensure guests’ expectations are exceeded. Compensation: $18.60 hourly Benefits Per Company Plan Details: • Medical, Dental, Vision, • 401k Matching Plan, • Life Insurance, • Hospital Confinement Plan, • Pet Insurance, • 3 Weeks of PTO Essential Duties and Responsibilities: • Understand and adhere to the Ponte values and service standards., • Ensure the safety of guests and associates by keeping dishroom clean and organized., • Load, run, and unload dish machine while monitoring temperature to ensure sanitation according to health codes. Report any machine problems to Executive chef or Sous chef immediately., • Wash and store all tableware and kitchenware and ensure that adequate levels are maintained for dining room, banquets, and kitchen. Handle carefully to ensure minimum breakage., • Dispose of trash at appropriate times., • Maintain adequate levels of dish detergents and cleaning supplies notifying chef of any shortages., • Clean food preparation and production areas as needed to ensure appropriate cleanliness of kitchen facility., • Understand and adhere to environmental standards set by the winery. Knowledge, Skills and Abilities: • Must be able to work the weekends and Holidays, • Ability to treat all associates in a respectful manner., • Exhibits integrity (honesty and truthfulness)., • Must be able to work in hot, wet, humid and loud environment while in standing position for long periods of time., • Must have the ability to lift 60 lbs at a time up to 30 times per shift., • 0-2 years’ experience. Physical Requirements: • Must be able to work in hot, wet, humid and loud environment while in standing position for long periods of time., • Must have the ability to lift 60 lbs. at a time up to 30 times per shift