Sous Chef | Cottonwood | Salary + Perform Bonuses (Truckee)

West River Hospitality Group

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10142 Rue Hilltop
compensation: $65,000 - $70,000 - Base plus bonuses
employment type: full-time
job title: Sous Chef | Cottonwood
**Join the Team at Cottonwood Restaurant — Where Dining is an Experience!**

At Cottonwood, we're more than just a restaurant; we're a destination where each meal is an opportunity to inspire and create moments that last a lifetime. We understand that an evening out is about so much more than just eating; it's a chance to nourish both body and soul. We’re in the business of building not only inspiring spaces but also fostering memorable experiences that resonate with every guest who walks through our doors.

**We’re Looking For:**
- Passionate team members who are committed to excellence in hospitality.
- Individuals who value the integrity of every ingredient, understanding that the finest, hormone-free and antibiotic-free meats, along with the freshest produce, are not just components of a meal but are part of a healthier, more sustainable lifestyle.
- Creative minds who are eager to contribute to a team that thinks beyond the conventional to redefine the dining experience.

**Why Cottonwood?**
- **Innovative Environment:** You’ll work in an inspiring space that's as dedicated to its ambiance as it is to its menu.
- **Growth Opportunities:** We believe in nurturing our team’s growth both personally and professionally.
- **Commitment to Quality:** Join a team that insists on the highest quality ingredients and aims to deliver exceptional experiences every day.

Do you share our belief that a meal is a chance to fuel both body and soul? Are you looking for a place that values creating inspiring spaces and lasting memories? If you believe this sounds like the right fit for you, why not join us at Cottonwood? We’re excited to see how together, we can make each dining experience extraordinary.

**Apply Now and Let’s Create Something Special Together!**

What We Offer
Pay: Salary plus Bonuses
Health Insurance: 100% paid medical, dental and vision - after 90 days
PTO: 10 days paid vacation
Work Environment: Team Oriented with a growth mindset

Sous Chef Job Description

Reports to: Chef de Cuisine/ Executive Chef

Job Summary

Job Responsible for all kitchen functions including, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.

Activities & Responsibilities

·         I work on the line nightly preparing food for our guests. 
·         I am trained on all stations of the line and understand that no position is below my abilities.
·         I promote, work, and act in a manner consistent with the mission of Togather Restaurant Group: Building inspiring and welcoming spaces, Creating lasting memories, and Fueling the body and the soul,
·         I am responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.
·         I monitor sanitation practices to ensure that employees follow standards and regulations.
·         I check the quality of raw or cooked food products to ensure that standards are met.
·         I check and maintain proper food holding and refrigeration temperature control points.
·         I estimate amounts and costs of required supplies, such as food and ingredients.
·         I control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes, and waste control procedures.
·         I instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
·         I work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.
·         I supervise or coordinate activities of cooks or workers engaged in food preparation.
·         I ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards.
·         I inspect supplies, equipment, or work areas to ensure conformance to established standards.
·         I ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.
·         I ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
·         I determine production schedules and staff requirements necessary to ensure timely delivery of services.
·         I check the quantity and quality of received products.
·         I prepare and cook foods of all types, either on a regular basis or for special guests or functions.
·         I oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
·         I oversee and ensure that restaurant policies regarding personnel are followed, and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures.
·         I provide orientation of company and department rules, policies and procedures to new kitchen employees.
·         I oversee the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, CPR, proper lifting and carrying techniques, and handling hazardous materials.
·         I demonstrate new cooking techniques or equipment to staff.
·         I ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

Activities & Responsibilities
·         I coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
·         I fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Tools & Technology
·         Blast freezers and chillers
·         Commercial use blenders, choppers, cubers, dicers, grinders, processors, and/or slicers, broilers, convection ovens, deep fryers, griddles, grills, microwave ovens, ovens, ranges, roasting machinery, steamers, and/or toasters, coffee grinders, coffee or iced tea makers, cotton candy machines or accessories, cutlery, dishwashers, dough machines, food warmers, measuring cups, mixers, popcorn machines, scales, woks
·         Ice dispensers, Ice shaver machines or accessories
·         Domestic knives (cimeter knives, filet knives, utility knives)
·         Food safety labeling systems
·         Fire extinguishers
  • Principals only. Recruiters, please don't contact this job poster.

post id: 7750213110


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