Under direct supervision of the Surf Ranch Director of Hospitality, the Sous Chef is responsible for the preparation, execution, and quality of  all meals throughout any given day on all menu items. This includes ensuring the timing and presentation of all food served to guests.  The position is responsible for ensuring quality meals and service for Surf Ranch guests during their stay. The Surf Ranch Sous Chef must have a thorough understanding of the guests that are coming to visit Surf Ranch and be knowledgeable of any dietary or allergy restrictions. This position will oversee the day’s activities in the kitchen, educate and train personnel, assist in planning menus as needed, and maintaining a kitchen culture in line with company core values.

Responsibilities include (but not limited to):

  • Maintain a high level of cleanliness in the kitchen facilities meeting company standards and health code regulations
  • Prepare food/maintain facility in accordance with company and health code regulations
  • Execute recipes and menus accurately and in timely manner
  • Ensure quality meals and professionally interact with guests on a regular basis
  • Menu and recipe knowledge including allergens and prep methods
  • Stay up to date on company email correspondence regarding guest days and menu planning
  • Assist with dishes and cleaning kitchen
  • Organize and put away food deliveries
  • Knows and complies consistently with standard portion sizes,cooking methods, quality standards, policies and procedures.
  • Portions food products prior to cooking according to standard portion sizes and recipe specifications.
  • Maintains a clean and sanitary work station area including tables, shelves, grills, ovens, and refrigeration equipment.
  • Follow proper plate presentation and garnish set up for all dishes.
  • Handles, stores and rotates all products properly utilizing FIFO and food date labeling
  • Disposes of trash/recycling/grease properly
  • Avoids waste, spoilage or mistakes in preparation of food
  • Refrains from making or serving food not on the menu and/or not specifically requested from people leader for guest service
  • Assumes 100% responsibility for quality of food preparation, handling and products served.
  • Plan, delegate and oversee execution of food preparation by culinary staff
  • Refine, create or modify recipes as needed with approval from Director of Hospitality
  • Assist the Director of Hospitality in providing a consistent quality and presentation of all food to the guests.
  • Assist the Director of Hospitality in monitoring, training and coaching the culinary team
  • Email end of shift report daily and follow up on any outstanding items from reports
  • Hold daily pre shift meetings with culinary and hospitality staff
  • Prepares and maintains sufficient levels of food to assure a smooth service period.
  • Create daily prep lists and plan for upcoming business needs
  • Ensure inventory is completed and submitted
  • Executing, monitoring and submitting kitchen order needs and maintaining inventory.
  • On going training and communicating to the culinary staff to maintain standards.
  • Communicate with the culinary staff and hold accountable for upholding culinary program standards.
  • Ensure hospitality staff are well educated regarding the menu and menu descriptions are up to date
  • Ensure the culinary staff produce meals in accordance with Surf Ranch standards for taste & presentation.
  • Assist the Director of Hospitality in meeting the financial targets without sacrificing food quality or service
  • Participate and delegate daily cleaning tasks for pantry, kitchen, dish area, walk-in and any other food storage and prep areas.
  • Consistently work all meal periods and menus on a weekly basis.
  • Attend operational meetings as requested.

Qualifications

  • 5+ years of previous experience serving as Chef, Cook or Sous Chef in commercial kitchen operation
  • Degree in Culinary Arts preferred
  • Food Safety Manager Certification and/or CA Food Handler Permit
  • Experience with ordering systems and delivery logistics
  • Experience in full service/fine dining hospitality services environment
  • Knowledge of guest menu requests and ability to work around allergy or dietary restrictions

Personal attributes

  • Exceptional work ethic
  • Exceptional attention to detail
  • Optimism and energy for the brand and its future
  • An open and collaborative nature
  • Teamwork

Physical Requirements

  • This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day.
  • Must be physically able to chop and prepare produce, wipe down surfaces, reach, twist, bend and be able to pick up debris from floor or items from storage spaces; able to carry 25 or more pounds.
  • Ability to work and maneuver in small or confined spaces, such as cupboards, refrigerators, and food storage areas.

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