Job Details

We are seeking a Junior Sous Chef to join our team at the Harvest Table (www.harvesttable.com).

The Harvest Inn is an idyllic resort designed to celebrate the vineyard way of life, with 78luxurious accommodations nestled into four uniquely crafted neighborhoods, two secluded swimming pools, and a plush spa with indoor and outdoor facilities. Surrounded by lush landscaping of expansive clipped lawns, Harvest Inn has serene shaded groves, partially forested by toweringredwoods. Harvest Inn is home to gardens of agricultural botanicals that produce many of the ingredients on the menus of our on-property restaurant, Harvest Table.

Harvest Table is currently serving breakfast 7 days a week, brunch on Saturday and Sunday, anddinner nightly on one of our 2 outdoor dining patios or in the comfort of our guestroom accommodations via in room dining. As we continue to grow our business volumes, we will be welcoming back wedding events, corporate group events and an expanded offering of food and beverage experiences including lunch, bar experiences and pool service. This position will play the pivotal role of leading our culinary efforts, in partnership with our team, for the Harvest Table dinner experience. The successful candidate will employ their culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers' satisfaction.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Help in the preparation and design of all food and drinks menu.
• Produce high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets our quality standards.
• Fill in for the Executive Chef in planning and directing food preparation.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Manage and train kitchen staff, establish working schedule and assess staff's performance.
• Successfully manage labor controls and adherence to our HR policies and standards.
• Order supplies to stock inventory appropriately.
• Comply with and enforce sanitation regulations and safety standards.
• Participate in leading the kitchen cleaning program.
• Maintain a positive and professional approach with coworkers and customers.
• Participate in food inventory and costing management
• Visually inspect the Kitchen and takes action to ensure the work areas are clean and organized and all equipment is in working order.
• Oversees the setting up of the Kitchen stations.
• Regularly monitors product quality and plate presentation to ensure consistency of service standards.
• Ensure food items are prepared to guest specifications, by interacting with food servers and assists in resolving the issue if a problem of dissatisfaction arises with the quality of the food items requested.
• Regularly monitors the payroll budget to ensure labor costs are aligned with the forecast.
• Assist in conducting performance evaluations and coaches and counsels Kitchen associates when necessary.
• Regularly assist the Executive Chef in conducting Kitchen staff meetings for the purpose of keeping the staff informed, providing training and to create a positive work environment.
• Review all business, event and activity schedules and daily reports to ensure the Kitchen is properly staffed to meet business demands.
• Review, revises and approves daily payroll reports as needed.
• Assist associates and may occasionally perform in the capacity of any of the positions supervised.
• Document and submit a work order to report items that need to be repaired and follows up with Maintenance accordingly.
• All other duties as assigned by the Supervisor.

Regular attendance in conformance with the standards, which may be established by the Hotel from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action up to and including termination.

Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the Hotel.

Upon employment, all associates are required to fully comply with the Hotel rules and regulations for the safe and efficient operation of the Hotel facilities.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Must have extensive knowledge of food and beverage preparation and food presentation service standards.

• Must have extensive knowledge of food and beverage preparation and food presentation service standards.
• Ability to equate units of measure as required by recipes.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• The ability to effectively deal with employees some of whom will require high levels of patience, tact and diplomacy to diffuse anger, collect accurate information and resolve conflicts.
• Able to write Food & Beverage reports, business correspondences, memos and employee performance evaluations.
• Excellent organizational skills.
• Ability to read, listen and communicate effectively in English.
• Ability to read and interpret documents such as recipes and Banquet Event Orders, safety rules, operating and maintenance instructions and procedure manuals.
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry's best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Position will be largely dedicated to overseeing our PM service operation of the Harvest Table dinner experience and nightly cleaning of the kitchen and prep and storage areas
• Able to work in a fast paced environment.
• Meets legal age requirements for the position.

SUPERVISORY RESPONSIBILITIES

Assists in the overall direction and coordination of the Kitchen carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, training associates and assisting the Executive Chef in planning, assigning, and directing work; appraising performance; rewarding and disciplining associates addressing complaints and resolving problems.

EDUCATION and/or EXPERIENCE

Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge skills and abilities. High school diploma is preferred. Formal culinary training or degree in Culinary Arts or Hotel Restaurant Management preferred. Two years of prior culinary supervisory experience is preferred.

CERTIFICATES, LICENSES AND REGISTRATIONS

ServSafe/Food Handler certification required. RBS/TIPS certification required. CPR/First Aid certification preferred.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the associate is regularly required to stand; use hands to finger, handle, or feel; and taste or smell. The associate frequently is required to walk, reach with hands and arms, climb or balance, and talk or hear. The associate is occasionally required to stoop, kneel, crouch, or crawl. The associate must regularly lift and/or move up to 50 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

The associate is regularly exposed to heat or cold. The noise level in the work environment is moderate to loud at times.

GROOMING

All associates must maintain a neat, clean and well-groomed appearance (specific standards available.)

PAY SCALE

The salary range for this position is between $28.00 - $32.00 per hour. This is the pay range for this position that the Hotel reasonably expects to pay. Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel experience, and education.

Harvest Inn is an equal employment opportunity employer. Company policy prohibits unlawful discrimination based on race, color, national origin, ancestry, ethnicity, religion (including religious dress and grooming), sex, gender, sexual orientation, gender identity (including gender-related appearance and behavior), partnership status, pregnancy (childbirth, breastfeeding, or related medical condition), age, physical or mental disability, medical condition, military or veteran status, status as a victim of domestic violence, sexual assault, or stalking, genetic information, marital status, ethnicity, alienage, citizenship status or any other protected classification, in accordance with applicable federal, state, and local laws. Consistent with the American's With Disabilities Act, applicants may request accommodation needed to complete the application process. Please contact the People and Culture Department if you have any questions regarding this policy.