Regional Chef plans and creates new menu items for multiple restaurants in a region. Trains unit chefs in meal preparation methods, portion size, and nutrition. Being a Regional Chef negotiates price and purchases food and restaurant inventory items in bulk. Requires a bachelor's degree in area of specialty. Additionally, Regional Chef typically reports to top management. The Regional Chef typically manages through subordinate managers and professionals in larger groups of moderate complexity. Provides input to strategic decisions that affect the functional area of responsibility. May give input into developing the budget. Capable of resolving escalated issues arising from operations and requiring coordination with other departments. To be a Regional Chef typically requires 3+ years of managerial experience. (Copyright 2024 Salary.com)
The Firefall Ranch Sous Chefs are in charge of all operations related to the main restaurant kitchen through breakfast, lunch, and dinner service. This position supports the kitchen in preparation of guest meals, management of kitchen staff, and execution of guest meals. Sous Chef responsibilities include management, cooking, prep, ordering, inventory, cleaning and all other duties associated with running a kitchen. The Sous Chef is in charge of managing the kitchen when the Executive Chef or Chef de Cuisine are not present and assists in running the kitchen when they are present. This role is 100% hands-on. The Sous Chef works closely with the Restaurant & Tavern Manager to ensure guests have a fantastic all-around food experience. They are also highly involved in supporting our youth program through training and supervision of our kitchen staff.
Firefall Ranch provides full breakfast, sit down and to go lunches, dinner in our main restaurant, tavern and outdoor dining room, outdoor BBQ's, pool area light fare and staff meals. The Ranch prides itself in serving fresh, healthful food that far exceeds expectations given our remote setting. Given our location, most of our guests eat with us in our relaxed mountain environment each night, in addition to locals.
The Ranch is a coveted wedding venue, and we cater customized weddings and other special events each year in our outdoor plaza and other venues. This wedding and event focus adds additional challenges and creative opportunities to the Sous Chef role. The Ranch also has live-in staff and over 100 total staff in season, and the Sous Chef supports the Executive Chef in overseeing the staff kitchen and associated 3 meals a day staff dining program in addition to coordination of our guest food service operations.
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Reasonable accommodations may be made to enable individuals with disabilities to perform these essential functions.
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Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice
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