Executive Resort Sous Chef
EXECUTIVE SOUS CHEF Yountville, CALaying in the heart of Napa Valley, The Estate Yountville features two magnificent hotels that embody the perfect getaway and retreat.
Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world.
We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner:
two luxury hotels with decidedly different personalities the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary.
A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB
Summary:
We are seeking a talented and experienced Executive Resort Chef to lead our culinary team and oversee all aspects of banquet and catering operations.
ESSENTIAL JOB RESPONSIBILITIES Collaborate closely with the Executive Resort Chef in planning, organizing, and overseeing all kitchen operations.
Assist in the development and implementation of creative and diverse menus that meet the resort's culinary standards and guest preferences.
Ensure the consistent execution of recipes and food presentation to maintain high-quality standards.
Set performance expectations, conduct evaluations, and provide continuous coaching and feedback to enhance the team's skills and performance.
Work with the Executive Resort Chef to identify training needs and implement appropriate culinary training programs for the kitchen staff.
Ensure the highest level of food quality, taste, and presentation in all dishes served.
Oversee food preparation to comply with food safety and sanitation standards, following local regulations and best practices.
Conduct regular inspections of kitchen equipment to ensure proper functionality and safety.
Provide creative input and suggestions for menu enhancements and special culinary events.
Assist in managing food inventory and ordering supplies to maintain appropriate stock levels and minimize waste.
Work closely with the Executive Resort Chef to control food costs and identify opportunities for cost-saving measures.
REQUIRED QUALIFICATIONS Proven experience as a Sous Chef or in a similar culinary leadership role within the hospitality industry, preferably in a resort setting.
Culinary degree or relevant certifications from a reputable culinary institute a huge plus.
Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation.
Demonstrated ability to lead and motivate a kitchen team effectively.
Thorough understanding of food safety and sanitation regulations.
Excellent organizational and time management skills.
Creative and innovative mindset, staying updated with culinary trends and new techniques.
Strong communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
The Estate Yountville offers an attractive compensation and benefits package and the opportunity to be part of a dynamic team.
The above is intended to describe the general content of and requirements for the performance of this job.
It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.
Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time.
The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans)https:
//www.
theestateyountville.
com/PM22 PI227455111 Recommended Skills Catering Activity And Reception Organisation Communication Creativity Food Safety Hospitality Industry Innovation Estimated Salary: $20 to $28 per hour based on qualifications.
Surrounded by vineyards, Michelin-star restaurants and exquisite views in Yountville, our 22-acre haven sits among one the most coveted viticulture regions in the world.
We invite our guests to immerse themselves in a redesigned Wine Country experience in a delightfully vino-cultured manner:
two luxury hotels with decidedly different personalities the vibrant Hotel Villagio and its sophisticated counterpart, Vintage House, a chic and tranquil sanctuary.
A combined room-count of nearly 200 rooms and suites allows us to create a memorable experience for any occasion! JOB
Summary:
We are seeking a talented and experienced Executive Resort Chef to lead our culinary team and oversee all aspects of banquet and catering operations.
ESSENTIAL JOB RESPONSIBILITIES Collaborate closely with the Executive Resort Chef in planning, organizing, and overseeing all kitchen operations.
Assist in the development and implementation of creative and diverse menus that meet the resort's culinary standards and guest preferences.
Ensure the consistent execution of recipes and food presentation to maintain high-quality standards.
Set performance expectations, conduct evaluations, and provide continuous coaching and feedback to enhance the team's skills and performance.
Work with the Executive Resort Chef to identify training needs and implement appropriate culinary training programs for the kitchen staff.
Ensure the highest level of food quality, taste, and presentation in all dishes served.
Oversee food preparation to comply with food safety and sanitation standards, following local regulations and best practices.
Conduct regular inspections of kitchen equipment to ensure proper functionality and safety.
Provide creative input and suggestions for menu enhancements and special culinary events.
Assist in managing food inventory and ordering supplies to maintain appropriate stock levels and minimize waste.
Work closely with the Executive Resort Chef to control food costs and identify opportunities for cost-saving measures.
REQUIRED QUALIFICATIONS Proven experience as a Sous Chef or in a similar culinary leadership role within the hospitality industry, preferably in a resort setting.
Culinary degree or relevant certifications from a reputable culinary institute a huge plus.
Strong culinary skills and knowledge of various cuisines, cooking techniques, and food presentation.
Demonstrated ability to lead and motivate a kitchen team effectively.
Thorough understanding of food safety and sanitation regulations.
Excellent organizational and time management skills.
Creative and innovative mindset, staying updated with culinary trends and new techniques.
Strong communication and interpersonal skills.
Flexibility to work evenings, weekends, and holidays as required.
The Estate Yountville offers an attractive compensation and benefits package and the opportunity to be part of a dynamic team.
The above is intended to describe the general content of and requirements for the performance of this job.
It is not to be construed as an exhaustive statement of duties, responsibilities or requirements.
Nothing in this job description restricts managements right to assign or reassign duties and responsibilities to this job at any time.
The Estate Yountville is an equal opportunity employer (Minorities/Females/Disabled/Veterans)https:
//www.
theestateyountville.
com/PM22 PI227455111 Recommended Skills Catering Activity And Reception Organisation Communication Creativity Food Safety Hospitality Industry Innovation Estimated Salary: $20 to $28 per hour based on qualifications.
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