Sous Chef

Company: The Inn at Newport Ranch
Location: Fort Bragg
Posted on: November 1, 2024

Job Description:

We are seeking a seasoned Sous Chef to support our Executive Chef in overseeing all culinary functions for the Resort. The ideal candidate has fine dining experience in purchasing, inventory/cost controls, administrative reporting, facilities management, and special event prep/planning and execution. We are looking for a team player who can take ownership and responsibility for culinary operations, create menus, manage purchasing, and participate in staff scheduling. The Sous Chef will also be responsible for coordinating facilities maintenance, ensuring guest and employee satisfaction, and maximizing financial performance. Key responsibilities include managing cost controls, planning seasonal menus, leading purchasing and inventory management, and assisting with menu rollouts. The ideal candidate will have a minimum of 2-5 years of fine dining Sous Chef experience, a Culinary Arts Degree, and comprehensive knowledge of hotel F&B/Culinary functions. We offer a unique work environment that fosters resourcefulness and creativity. As an equal employment opportunity employer, we do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, or any other group protected by law.

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• Manage cost controls and control expenditures
  
• Plan and create seasonal menus
  
• Lead purchasing and inventory management
  
• Lead kitchen team in the Executive Chef's absence
  
• Assist in providing direction for all day-to-day operations
  
• Follow guidelines and control procedures for inventory
  
• Manage department controllable expenses
  
• Participate in the budgeting process
  
• Know and implement brand standards
  
• Assist in training new cooking techniques and equipment
  
• Collaborate to instill safety and sanitation habits
  
• Assist in teaching culinary team consistency in preparation and presentation
  
• Display leadership in guest hospitality
  
• Respond to and handle guests' problems and complaints
  
• Thorough knowledge of food handling and preparation techniques
  
• Ensure quality, portion control, and plate presentation
  
  Preferred qualifications include prior experience with small luxury properties, hospitality culinary management, and recruitment of staff in remote areas. Experience in foraging, butchering, managing relationships with small vendors, and executing local-ingredients menus is also a plus.

Keywords: The Inn at Newport Ranch, Tracy , Sous Chef, Hospitality & Tourism , Fort Bragg, California