Position: Sous Chef
Department: Paicines Ranch Hospitality
FLSA Status: Full-time, exempt
Reports To: Director of Food & Beverage
About Cienega Capital:
Cienega Capital is the administrative and investment hub of the #NoRegrets Initiative.
The #NoRegrets Initiative is an integrated relationship-centered approach to land and asset management that uses a variety of capital – ecological, financial and social – to grow the health of agricultural lands and the communities that steward them. This work is done through Cienega Capital, Globetrotter Foundation, Paicines Ranch Learning Center, Paicines Ranch Hospitality and Paicines Ranch.
Company Overview:
Company Overview: Paicines Ranch Hospitality is the official social host for the Paicines Ranch. The Paicines Ranch located near Hollister California is a 7500-acre property focused on holistically managed, certified organic rangeland, irrigated cropland, and regenerative vineyards. Paicines Ranch Hospitality welcomes all to the Ranch, including the many friends of #NoRegrets Initiative, people from the surrounding communities and curious travelers with an offering of comfortable lodging, delicious regeneratively farmed meals, and a variety of convening spaces to accommodate small and large events.
Overview:
A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Head Chef’s absence to ensure that kitchen staff has proper direction.
Essential Duties:
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In conjunction with the Food & Beverage Director,
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Ensure that all food is prepared and presented according to established standards.
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Received product to be verifying invoice and freshness of merchandise.
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Ensures that products are properly ordered, received and stored.
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Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
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Maintain an effective working relationship with the dining room manager, staff and all other ranch departments.
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Assist in food orders based upon projected levels of business.
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Collaborate with the Executive Chef on tasting menus.
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Must be able to manage a staff and execute BOH responsibilities during events.
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Understanding of sustainability and seasonality ingredients.
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Be able to run a smooth operation of multiple day events/high volume dining
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Clean prep areas and take care of leftovers.
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Works to ensure overproduction and waste is at a minimum and utilizes in-house seasonal ingredients to assist in food cost.
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In conjunction with the Executive Chef, establish goals for the kitchen, anticipate and resolve problems concerning all facets of the kitchen, anticipate trends, enact approved profit-oriented and cost saving ideas/activities.
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Collaborate with the Paicines Ranch Hospitality team to develop new menu items and specials
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Responsible for setting up the prep station, stocking inventory and supplies, and maintaining sanitation, health and safety standards.
