Trabajos sous chef en Temecula, CaliforniaCrear alertas

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Competitive salary, • Dental insurance, • Employee discounts, • Flexible schedule, • Free uniforms, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Tuition assistance, • Vision insurance ESSENTIAL DUTIES: The following reflects managements definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons. • Trains, develops and supervises kitchen staff in the consistent implementation of standards of preparation and presentation of all menu items and products., • Follows all opening and closing procedures, • Conducts pre-shift meetings with all kitchen staff, • Ensures that level of quality, taste, portion control, and plate presentation is to specifications and standards, • Expedites from the front of the line to ensure service flow and quality control., • Able to prepare and prep all menu items utilizing skill and creativity. Able to man all line stations., • Oversee Banquet meal preparation as needed, • Oversee Banquet/Sales client menu tastings as needed, • Coordinates with Front of House management staff to ensure guest expectations are met or exceeded, • Assists with all prep duties as needed., • Conducts inventory and places order of product as needed., • Oversees the receiving of product and rotation of that product to ensure optimal freshness, • 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., • Ensures all necessary reports and forms are completed daily., • Possesses and maintains thorough understanding of industry and stays abreast of industry trends., • Train and mentor the kitchen staff, • Performs other duties as assigned by the Executive Chef, • Manage and execute all Company policies and procedures including disciplinary actions.

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 DescriptionDescription: The 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 $18.00--$21.00 DOE

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 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).

As the executive Sous Chef, you'll play a key leadership role in supporting the Executive Chef with all kitchen operations, ensuring exceptional quality, creativity, and consistency in every dish. South Coast Winery Resort & Spa, a premier destination in the heart of Temecula Wine Country, is seekin

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 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.

Sous Chef Job Duties: Directs food preparation and collaborates with executive chef.

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