One Haus
Salary: $75000 – $80000
DESCRIPTION
3 Michelin Star restaurant group in Healdsburg, CA is seeking an Events Chef with the ability to travel and create amazing on and off-site experiences in coordination with our events and service team. This position will start out as a Sous Chef at our award winning restaurant to gain 6+ months of training with our team to fully absorb our vision, standards, technique and cuisine. Under the general direction of the Chef/Owner and Chef de Cuisine, the Sous Chef works with the BOH team members to carry out the daily activities of the kitchen including development, preparation, and execution of dishes, and training, development, and supervision of the culinary team.
ESSENTIAL RESPONSIBILITIES
Sous Chef entails- Development, Preparation, and Execution of Dishes/ Training, Development & Employee Management
Events Chef entails- All of the above as well as the ability to lead and manage events and people while working collaboratively across the organization
Assist in developing and implementing the menus, including daily specials utilizing surplus product and efficient use of trim.
Ensure that all food and products are consistently prepared and served according to the recipes, portioning, cooking and serving standards of the property.
Be prepared to expedite service efficiently and effectively, maintaining the proper pace and food
quality. Work closely with the expeditor and service team to ensure the integrity of the guest’s
experience.
Help place orders with farms, purveyors, and other entities for the menu and daily operations.
Work collaboratively to ensure continuous improvement in quality of guest experience, service, operational effectiveness and efficiency, employee training and retention.
Attend all scheduled employee meetings and come prepared to contribute to ideation sessions.
Supervise the kitchen team, ensuring that direction and guidance is provided and quality standards are achieved
Understand and effectively communicate all policies, procedures, standards, specifications,
guidelines, and training programs to staff.
Administer prompt, fair and consistent corrective action for any and all violations of company
policies, rules, standards and procedures, in coordination with HR & CDC.
Schedule labor as required by anticipating business activity while ensuring all positions are staffed when and as needed while controlling labor costs and efficiency.
QUALIFICATIONS FOR SUCCESS
Minimum 2+ years of culinary management experience in a fine dining atmosphere
Commitment to quality, excellence, and genuine hospitality
Highly organized and self-motivated, with the ability to manage multiple priorities under time
constraints
Excellent verbal and written communication skills
Ability to read, write, and speak English fluently
A person of integrity; fair and consistent
Ability to work in a standing position for long periods of time, and frequently lift up to 50 pounds
The ability to stand, walk, climb stairs, stoop, bend, reach with hands and arms
Flexibility with a schedule that includes evenings, holidays and extended hours
Good math skills, and computer proficiency
COMPENSATION & BENEFITS
Competetive Salary (DOE)
Full Benefits
EOE