Skywalker Ranch and Vineyards is seeking a passionate and dedicated Sous Chef who embodies a commitment to quality, creativity, and collaboration, joining our team to craft exceptional dishes while fostering a positive, supportive kitchen culture where respect for ingredients, continuous learning, and team spirit are paramount; we prioritize sustainable sourcing, local partnerships, and a commitment to providing our guests with an unforgettable culinary experience.

Requirements

• Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
• Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
• Assists Executive Chef with all kitchen operations and preparation.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or events.
• Develops, designs, or creates new applications, ideas, relationships, systems, or products.
• Able to collaborate on how food should be presented and creates creative and effective displays.
• Maintains purchasing, receiving and food storage standards.
• Ensures compliance with food handling, temperature control, sanitation standards as well as applicable laws and regulations
• Recognizes superior quality products, presentations and flavor.
• Operates and maintains all department equipment and reports malfunctions.
• Supervises and coordinates activities of all team members engaged in Food & Beverage preparation and service.
• Leads shifts while personally preparing food items and executing requests.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Recognizes positive performance and produces desired results.
• Provides services that are above and beyond for customer and team satisfaction.
• Sets a positive example for guest and team member relations.
• Naturally interacts with guests and team members and directly expedites the solution of concerns.
• Trains employees in safety procedures.
• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Brings concerns to the attention of the department manager and Human Resources as necessary.
• Attends and participates in all pertinent meetings.
• Ability and willingness to perform all additional tasks as required for the success of the operation

Requirements

• High school diploma or GED; 4 years’ experience in the culinary, food and beverage, or related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in the culinary, food and beverage, or related professional area.

Benefits

Compensation: $85-$100k

Health, Vision, Dental Insurance