Sous Chef
Noble House Hotels and Resorts - Napa, CA

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Responsible for all aspects of managing the Kitchen and Kitchen personnel, ensuring the quality preparation of all menu items and proper handling/ storage of all food items in accordance with standards. Coordinates the purchase of all food and develops menus, maintaining approved food costs and labor costs.


High school diploma or equivalent vocational training certificate, some college.

Certification of Culinary training or apprenticeship.

_2_years’ experience in a similar position

Work all stations in Kitchen.

Food handling certificate.

Fluency in English both verbal and non-verbal.

Compute basic arithmetic.

Provide legible communication.

Knowledge of food cost controls.

Previously worked with all products and food ingredients.

Operate, clean and maintain all equipment required in job functions.

Plan and develop menus and recipes.

Expand and condense recipes.

Ability to:
perform job functions with attention to detail, speed and accuracy.

prioritize and organize.

be a clear thinker, remaining calm and resolving problems using good judgement.

follow directions thoroughly.

understand guest’s service needs.

work cohesively with co-workers as part of a team.

work with minimal supervision.

maintain confidentiality of guest information and pertinent hotel data.

ascertain departmental training needs and provide such training.

direct performance of staff and follow up with corrections when needed.

Culinary college degree.

Driver’s license.

Sanitation certificate.

Maintain good coordination.

Certification in CPR.

Ability to input and access information in the property management system/computers/point of sales system.

Previous guest relations training.

Artistic talent.

Noble House Hotels and Resorts - 7 months ago - save job - block
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