Sous Chef - The Inn at Newport Ranch : Job Details

The Inn at Newport Ranch is excited to announce an exceptional career opportunity for an experienced Sous Chef. In addition to advanced culinary skills, this individual should also have fine dining experience in purchasing, inventory/cost controls, administrative reporting, facilities management, special event prep/planning and execution along with the ability to take ownership and responsibility for culinary operations under his/her scope of responsibility. We are looking for a Sous Chef that will support our Executive Chef and help set us apart from our competition with their culinary creativity and commitment to excellence. This position reports directly to the Executive Chef. Description The Sous Chef is responsible for assisting in overseeing all culinary functions for the Resort. This position will be involved in prep, working the cooking line and engaging in executing dishes during service. This position will also be a partner in creating menus, managing purchasing, participating in staff scheduling, coordinating facilities maintenance, and respecting the importance of guest and employee satisfaction while maximizing financial performance in all areas of responsibility. The Sous Chef will ensure that sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g. events, room service, restaurants, bar/lounge) and all support areas (e.g. dish room, purchasing).

Key Responsibilities:

 Managing cost controls and controlling expenditures for the account

 Assist in planning and creating seasonal menus for all areas and departments

 Lead role in purchasing and managing inventory

 Assist in rolling out new menus, guest packages, event offerings in conjunction with marketing, events and culinary team Other Duties include:

 Leads kitchen team in the Executive Chef's absence

 Assists in providing direction for all day-to-day operations

 Working with Executive Chef to insure that property policies are administered fairly and consistently

 Reviews with Executive Chef staffing levels to ensure that guest services and operational needs and financial objectives are met.

 Follows guidelines and control procedures for inventory

 Assists in managing department controllable expenses including food costs, supplies, uniforms and equipment

 Participates in the budgeting process for areas of responsibility

 Knows and implements brand standards

 Assists in training new cooking techniques and equipment to staff

 Collaborates to instill safety and sanitation habits in all employees.

 Assists in teaching culinary team the importance of consistency in preparation and presentation

 Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations

 Responds to and handles guests problems and complaints in collaborations with Executive Chef and Service Team Leader

 Thorough knowledge of food handling and preparation techniques

 Ensure that level of quality, portion control, and plate presentation is adhered to consistently

Qualifications

 A minimum of 2-5 years of fine dining Sous Chef experience required

 Culinary Arts Degree, equivalent experience and training will be considered

 Comprehensive knowledge of hotel F&B/Culinary function.

 Comprehensive knowledge of catering and event (weddings) operations.

 Demonstrated skills in leading a diverse team with varying degrees of experience.

 Ability to teach and inspire team members to be their best every day.

 Must have a flexible schedule to work during days, nights, weekends, and some holidays as needed

 Prior experience with small luxury property in natural non-urban environment preferred.

 Prior experience in hospitality culinary management and recruitment of staff in remote areas with shallow labor pools preferred.

 Experience in foraging for wild food plants and mushrooms preferred

 Experience in butchering preferred

 Experience managing relationships with small vendors preferred

 Experience working with farm-to-table menu preferred

 Experience in executing local-ingredients menus preferred

At The Inn at Newport Ranch, we believe our guests select us because of our caring and attentive team who are focused on providing authentic, genuine service and delivering truly memorable experiences.

The Inn at Newport Ranch team works in a unique environment that fosters resourcefulness and creativity. Please note that our F&B operations are in service to our Resort guests exclusively and our restaurant and bar/lounge are not open to the general public. The Inn at Newport Ranch is 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, legal citizenship status or any other group protected by law.

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