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Sous Chef
Benchmark
601 East Santa Ana Boulevard, Santa Ana, CA
Benchmark hiring Sous Chef in Santa Ana, CA

Benchmark hiring Sous Chef in Santa Ana, CA

BenchmarkMore Info

Full Time • Hourly (Based on Experience)
Expired: Jul 14, 2022

Sorry, this job expired on Jul 14, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details

Join our Family and be a part of our success story....

Benchmark is a modern eatery, with a market-driven, upscale casual menu, offering local, fresh and seasonal fare. Our community dining sensibility is paired with regional wines, local craft beers, an outdoor atrium setting, and a focus on an overall shared experience. Situated in the heart of Santa Ana, Benchmark’s new American perspective ties all this into with a sense of place, as we invite you to stay awhile

BASIC PURPOSE:

The Sous Chef will work under the direction of the Executive Chef and Executive Sous Chef to positively execute the food, image, team spirit and profitability of Colette’s Catering & Events through well planned and executed cuisines and culinary team. Ensuring the Brand Promise of “Total satisfaction for every special occasion” through all events and dining experiences.

 

ESSENTIAL DUTIES & RESPONSIBILITIES:

Responsibilities Include but are not limited to the following:

  • Assist in supervision and training of culinary team members including quality of food preparation and service, food appearance, and cleanliness and sanitation, production and service areas, equipment, and employee appearance
  • Assist with management of production, kitchen organization and cleanliness
  • Participate in inventory and cost control measures as directed by Executive Chef
  • Provide direction to chefs and staff for food presentation, menu knowledge, and dietary restrictions
  • Helps receive product from vendors and checks accuracy of invoicing and inventory
  • Assistance in maintaining kitchen safety and maintenance documentation for local health, city and county requirements
  • Participation with Executive Chef in menu development and seasonal menu creations
  • Assist Executive Chef with scheduling and supervising culinary team rest and meal breaks
  • Assist team members as needed and additionally directed, providing leadership in any absence of the Executive Chef or Executive Sous
  • Participate in Management Meetings as required
  • Ensure good communication between FOH and Kitchen

ADDITIONAL  REQUIREMENTS:

  • Display Excellent organizational skills, time management and attention to detail
  • Ability to work in high-stress environment
  • Strong ability to multi-task and High sense of urgency
  • Attendance- must be able to maintain a regular and reliable attendance record
  • Possess basic math skills, including knowledge of fractions, needed to mix recipes, weigh ingredients, and produce production and budget costs
  • Work both independently and in a team environment, minimally supervised
  • Menu Writing and Costing Experience
  • Friendly, professional, self-motivated, confident, dedicated to quality work
  • Wine Knowledge or Pairing Experience a plus

 MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

  • Progressive experience in hotel or catering with high volume food preparation
  • Supervisory Experience
  • Excellent verbal and written communication skills
  • Maintain Current Managers Food Handling Certification

PHYISCAL REQUIREMENTS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Work environment will be a Catering Warehouse, indoor and outdoor environment. Driving a vehicle to conduct work. While performing the duties of this Job, the employee is regularly required to stand for long periods of time, use their hands to control, or feel objects, tools, and manipulate small items. Regular repetition of movement, bending and twisting, stooping, or leaning. Reaching overhead, above the shoulders and horizontally. Bending at the waist and stooping. Walking and other times speed-walking between various parts of the kitchen or event site. Must be able to lift heavy boxes, cans, and other bulk items on a regular basis. Lifting to 50 lbs., carrying, pushing, and pulling heavy objects.

SCHEDULE:

 Your position will be a Full Time of approximately 40 hours weekly, scheduled overtime opportunities. Production schedule to be determined by business needs, primarily Tuesday – Sunday. Weekends and Holidays may be required based on event needs.

BENFITS:

  • Health Coverage Plans (employer sponsors 50% of employee and dependent expense)*
  • Voluntary Vision, Dental, Life, and Accident Policies available
  • Paid Time Off*, Sick Pay
  • 401(k) Employer Plan
  • Family Meals/ Employee Discounts
  • *Waiting periods may apply*




Compensation Details

Compensation: Hourly (Based on Experience)


Required Skills

Food Safety Knowledge

Safety Procedures Knowledge

Expediting

Food and Beverage Pairing

Food Handler Certification

Frying

Basic Knife Skills

Grilling

Inventory Management

Cleaning / Sanitation

Portioning

Receiving

Sauteing

100 Covers Per Night

50 Covers Per Night

Vegetable Cookery

Read more


View Job Description

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New American

Gastro Pub, Restaurant Group, Upscale Casual

BENCHMARK IS A MODERN EATERY, WITH A MARKET-DRIVEN, UPSCALE CASUAL MENU,
OFFERING LOCAL, FRESH AND SEASONAL FLARE. OUR COMMUNITY DINING SENSIBILITY IS PAIRED
WITH REGIONAL WINES, LOCAL CRAFT BEERS, AN OUTDOOR ATRIUM SETTING,
AND A FOCUS ON AN OVERALL SHARED EXPERIENCE.