Sous Chef

Benefits:

At VIVÂMEE Hospitality we believe our teammates are the most important investment we can ever make. Benefits of this role include: career advancement opportunities, a positive/growth mindset work culture, free golf, health benefits, 401K, company purchased life-insurance, discounts on VIVÂMEE resort stays, merchandise, and meals. MOST IMPORTANTLY, we offer a community of teammates just like you. We seek to only attract: positive, driven, and caring teammates who already live by their own code of standards in alignment with our VIVÂMEE Virtues. We believe this positive culture is the greatest benefit our team can offer to new teammates. You will be welcomed here!

Summary of the Role and Responsibilities: The Sous Chef will be working alongside the executive chef to keep the kitchen running smoothly and all the plates spinning. The ideal candidate is responsible for overseeing kitchen staff and ensuring the quality of food items. 

The candidate will be required to handle the day-to-day management of the kitchen. From ordering ingredients to supervising the line cooks, the sous chef gets into the nitty-gritty details to ensure the top toque has everything they need to create delectable dishes. This position oversees all elements of the kitchen from the planning stage to the development of recipes and, finally, execution. Responsibilities include hiring and training staff, supervising the kitchen team, cooking, creating menus and recipes, scheduling and training employees, and more. Candidates will be well-versed in all aspects of professional kitchens and have extensive experience in different types of restaurants.

Other duties include, to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu as well as coordinating the food production process. Duties also include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service.

As a member of Vivamee’s leadership team, the executive chef  will also be working closely with our food and beverage department to develop a pricing strategy and create menus that will help us maximize profits and market share, team member hiring, training, mentoring, and termination. In addition, and will be relied upon to model our core value of servant leadership and to teach the VIVÂMEE Virtues of Joy, Humility, and Ministry. This role will have a prominent leadership role within Renault and will have opportunities to participate in training at other VIVÂMEE properties as required.

Responsibilities:

• Promote and portray the VIVÂMEE Values
• Know, understand, and adhere to company established policies and procedures.
• Develop in conjunction with the Executive Chef,  GM & F&B Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Demonstrate new cooking techniques and equipment to staff.
• Maintain a recipe manual with pictures, for all menus.
• Training of back-of-the-house kitchen staff with a customer service attitude.
• Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort.Immaculate cleanliness for all the BOH areas.
• Inspect the kitchen for health and safety violations
• Responsible for overall food quality and image of all Resort functions concentrating on food presentations.
• Responsible for food at Resort special events.
• Check the quality of the line cooks' work
• Communicate with the front-of-house staff
• Cook dishes yourself during rushes
• Ensuring all catering chefs are meeting respective job description requirements.
• Reviewing and approving employee time cards.
• Interacts with guests to obtain feedback on product quality and service levels.
• Collaborate with the Events leadership team to set & evaluate  menu prices in accordance with corporate accounting guidelines.
• Assist with Events,  Restaurant and F&B programming events.
• Work closely with the Stewarding team to ensure that all food related areas are in compliance with Health Code.
• Hire, train, manage, and develop employees within responsible areas.
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Job Requirements and Qualifications:

• Two-year Culinary degree preferred

• Strong organizational skills and interpersonal skills

• The ability to work under pressure to succeed in the competitive restaurant industry.

• Focus on food presentation and quality

• 6+ years' experience in an executive kitchen position preferred

• Required experience in high volume hotel business.

• Must be competent in culinary creativity as demonstrated by the cooking test.

• Effectively be able to manage  food cost, labor cost,  inventories.

• Must possess the ability to handle stressful and busy property.

• Must have a good understanding of  menu costing .

• Candidate must be a leader and a mentor

• Candidate must stay current and on top of trends 

About Renault: Renault Winery Resort is a National Treasure with a history and reputation that extends across America and reaches back in time to its 1864 founding. Renault is the prototype of all current and future VIVÂMEE Resorts.  Renault offers numerous ways for guests to experience connection. We have curated culinary experiences, wine tasting events, luxurious guest rooms, hands on workshops, music events, festivals, golf, and connection with nature.  Our Catering & Events are central to our entire business operation. We especially cherish the trust that brides and families invest in us to deliver on their holistic wedding experience. Weddings are the pinnacle expression of our mission and we seek to improve our design, delivery and overall experience for the bride as well as the entire wedding party.  

The culture at Renault Winery Resort is built on our shared core VIVÂMEE Virtues of: JOY, HUMILITY, & MINISTRY. JOY means that we are a true team made up of teammates who sincerely enjoy serving others and winning together. For us HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. Our version of MINISTRY means we want our hospitality to become a true gift for our guests. We have the power to transform our duties from merely a task to be completed into a means to show love for our guests. We believe this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that candidates are inspired to grow in these VIVÂMEE virtues in order to be a part of this wonderful team.

Disclaimer

“This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job.  While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).”

Renault Winery Resort is an Equal Opportunity Employer.  In Compliance with the American with Disabilities Act, Renault may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

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