Inglenook: Sous Chef

Job Summary: Responsible for maintaining the consistency, authenticity and quality of the food prepared at Inglenook Winery for the Events Department, the Coppolas and Tasting Room programs. Support the Chef in directing the kitchen staff and oversee the day-to-day operations of the culinary department and culinary gardens. Maintain and oversee regular kitchen operations when Chef is not present. Must be able to work the kitchen line at all stations, be personable, and a good teacher.

Equity Statement: All employees shall embrace the unique contributions based on the diverse backgrounds, ethnicities, cultures, experiences, and identities of each individual as we actively create and promote a company culture that is inclusive, welcoming, and supportive of all people.

Reasonable Accommodations Statement: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

Safety Statement: All employees shall follow safe practices according to the Injury and Illness Prevention Policy (IIPP), render every possible aid to safe operations, and report all unsafe conditions or practices immediately to any management employee or People Operations.

Essential Duties and Responsibilities:

Cooking and Kitchen Work: (60%)

• Prepare food as directed by Chef or as needed for specific events or programs.
• Maintain clean and organized kitchen working area.
• Maintain culinary aspect of tasting room operations including but not limited to:
• • Private Tours and Tastings
  • Cheese and Charcuterie Platters for VIP guests
• Wash dishes and help maintain the function and cleanliness of kitchen appliances.

 Program Management: (20%)

• Develop menus for specific culinary programs as directed by the Chef including food and wine pairings for Wine Club Newsletter
• Prepare lists of needed ingredients for purchase
• Maintain cost and labor percentages as budgeted for specific programs.
• Speak with guests, present information and answer questions regarding specific menus and culinary programs.

 Administrative: (10%)

• Assist with monthly inventory.
• Place weekly food orders.
• Assist Chef with menu costing.

 Culinary Garden: (10%)

• Work with chef to plant culinary gardens.
• Maintain gardens by weeding, harvesting, and checking irrigation on a weekly basis.

Supervisory Responsibilities: Supervise up to 8 on-call cooks and dishwashers during event preparation and execution.

Job Requirements:

Education/Experience: Must have worked as a cook for at least three years or have equitable experience. Must have knowledge in Microsoft Word and Excel software programs.  Knowledge in Reserve software a plus.  Must have strong leadership skills, initiative, and a strong ability to work independently.

Knowledge, Skills & Abilities:

• Accountability - Ability to accept responsibility and account for his/her actions.
• Accuracy - Ability to perform work accurately and thoroughly.
• Adaptability - Ability to adapt to change in the workplace.
• Ambition - The drive to achieve personal advancement.
• Analytical Skills - Ability to use thinking and reasoning to solve a problem.
• Energetic - Ability to work at a sustained pace and produce quality work.
• Enthusiastic - Ability to bring energy to the performance of a task.
• Creative - Ability to think in such a way as to produce a new concept or idea.
• Detail Oriented - Ability to pay attention to the minute details of a project or task.
• Coaching and Development - Ability to provide guidance and feedback to help others strengthen specific knowledge/skill areas.
• Communication, Oral - Ability to communicate effectively with others using the spoken word.

Physical Demands:

• N (Not Applicable) - Activity is not applicable to this occupation
• O (Occasionally) - Occupation requires this activity up to 33% of the time (0-2.5 hrs/day)
• F (Frequently) - Occupation requires this activity from 33% - 66% of the time (2.5-5.5 hrs/day)
• C(Constantly) - Occupation requires this activity more than 66% of the time (5.5 hrs/day)

Stand – C, Walk – F, Sit – N, Handling/Fingering – C, Reaching Outward – O, Reaching Above Shoulder – O, Climb – N, Crawl – N, Squat or Kneel – F, Bend – F, Working at the computer - O

Lift/Carry

• 10 lbs. or less  F
• 11 lbs to 20 lbs  F
• 21 lbs to 50 lbs  F
• 51 lbs. to 100 lbs  O
• Over 100 lbs  N

Push/Pull

• 12 lbs or less O
• 13 lbs to 25 lbs O
• 26 lbs to 40 lbs O
• 41 lbs to 100 lbs N
• Over 100 lbs N

Other Physical Requirements

• Vision (Near, Distance)
• Sense of Sound (i.e., Machinery/Equipment Sounds)
• Sense of Touch
• Ability to wear Personal Protective Equipment (steel toe boots, safety glasses)

Work Environment: While performing the duties of this job, the employee must be able to work in a kitchen environment that may involve exposure to extreme heat, steam, and cold. 

 Other:

• California Food Handlers Card
• Computer skills, Excel, Word & Reserve software
• Must be able to lift and carry heavy objects of 40 pounds (1 case of wine)