The Culinary Institute of America
Senior Sous Chef – The Culinary Institute of America
Salary: $75,000
Benefits include medical coverage at no cost to qualifying employees, dental and vision insurance, life insurance, short‑term and long‑term disability insurance, a retirement savings plan with high employer contributions, a generous paid time‑off program, and more.
Position Summary The Senior Sous Chef efficiently manages and delegates all kitchen activities, culinary production, and scheduling as directed by the Banquet Chef to support special event operations. Responsibilities include managing labor costs, ensuring quality food products, maintaining organization and cleanliness of the kitchen and auxiliary culinary spaces, and leading the kitchen staff during the Banquet Chef’s absence.
Essential Responsibilities
Direct and support special events culinary teams across the organization, focusing on quality, presentation, consistency, and timeliness.
Monitor and maintain proper inventories and ensure proper receiving, inspecting, repackaging, and storage of all food orders.
Oversee cleanliness and organization of culinary workstations, ensuring compliance with all procedures and sanitation standards.
Ensure all opening and closing procedures are properly completed by assigned team members.
Develop standard operating procedures for setup, execution, and breakdown of all equipment related to food operations.
Coordinate with facilities management to schedule and assess preventive maintenance checks on a quarterly basis.
Monitor attendance to ensure schedules are followed and approve hours in the time and attendance system.
Run assignments effectively while keeping guest satisfaction as the focus and provide constructive feedback during service.
Communicate directly with Front of House to coordinate time guidelines, counts, and special dietary restrictions.
Conduct pre‑service meetings to review menu items and ensure the service team has the needed information.
Work with the culinary management team to attain and maintain food cost goals.
Lead training and evaluations of the culinary team under the direction of the Banquet Chef.
Report incidents of performance deficiencies, insubordination, or injuries to the Banquet Chef.
Organize, produce, and execute all special event services assuming full responsibility in the Banquet Chef’s absence.
Educate and coach all culinary team members in cooking skills, ingredients, and recipe requirements as documented by the Banquet Chef.
Resourcefully solve any issues that arise and seize control of problematic situations.
Manage uniform appearance of back‑of‑house staff.
Perform any other duties as assigned.
Required Qualifications
Associate’s degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.
Minimum of five (5) years of cooking experience in a full‑service restaurant, hotel, or resort.
Background in a catering, high‑volume, or fine dining establishment.
Minimum of one (1) year of supervisory experience.
HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain within 30 days of hire.
Expert knife skills, advanced culinary and butchery skills.
Excellent written, verbal, and presentation communication skills.
Strong organizational, time‑management, problem‑solving, and interpersonal skills.
Ability to use sound judgment and discretion with sensitive issues.
Ability to monitor, evaluate and solve operational problems as they arise.
Strong teamwork and interpersonal skills; able to be adaptable, dependable, and handle multiple priorities.
High level of service responsiveness to customers.
Excellent logistical planning and delegating skills.
High energy, self‑motivation, and a demonstrated history of improving guest experience with measurable results.
Preferred Qualifications
Understanding and ability to calculate and manage food and labor costs within a set budget.
Culinary Institute of America graduate preferred.
Working Conditions
Flexible schedule including nights, weekends, and on-call as needed.
Requires extensive standing, lifting, bending, and stretching.
Ability to work in extreme temperatures (hot and cold) for extended periods.
Must be able to lift up to 25 pounds and occasionally up to 50 pounds with assistance.
Must be able to work at both CIA California Campus locations (Copia in Napa, CA and Greystone in St. Helena, CA) and possess own transportation to travel between sites during the workday.
Employment Information
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Higher Education
Get notified about new Senior Sous Chef jobs in Napa, CA.
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Benefits include medical coverage at no cost to qualifying employees, dental and vision insurance, life insurance, short‑term and long‑term disability insurance, a retirement savings plan with high employer contributions, a generous paid time‑off program, and more.
Position Summary The Senior Sous Chef efficiently manages and delegates all kitchen activities, culinary production, and scheduling as directed by the Banquet Chef to support special event operations. Responsibilities include managing labor costs, ensuring quality food products, maintaining organization and cleanliness of the kitchen and auxiliary culinary spaces, and leading the kitchen staff during the Banquet Chef’s absence.
Essential Responsibilities
Direct and support special events culinary teams across the organization, focusing on quality, presentation, consistency, and timeliness.
Monitor and maintain proper inventories and ensure proper receiving, inspecting, repackaging, and storage of all food orders.
Oversee cleanliness and organization of culinary workstations, ensuring compliance with all procedures and sanitation standards.
Ensure all opening and closing procedures are properly completed by assigned team members.
Develop standard operating procedures for setup, execution, and breakdown of all equipment related to food operations.
Coordinate with facilities management to schedule and assess preventive maintenance checks on a quarterly basis.
Monitor attendance to ensure schedules are followed and approve hours in the time and attendance system.
Run assignments effectively while keeping guest satisfaction as the focus and provide constructive feedback during service.
Communicate directly with Front of House to coordinate time guidelines, counts, and special dietary restrictions.
Conduct pre‑service meetings to review menu items and ensure the service team has the needed information.
Work with the culinary management team to attain and maintain food cost goals.
Lead training and evaluations of the culinary team under the direction of the Banquet Chef.
Report incidents of performance deficiencies, insubordination, or injuries to the Banquet Chef.
Organize, produce, and execute all special event services assuming full responsibility in the Banquet Chef’s absence.
Educate and coach all culinary team members in cooking skills, ingredients, and recipe requirements as documented by the Banquet Chef.
Resourcefully solve any issues that arise and seize control of problematic situations.
Manage uniform appearance of back‑of‑house staff.
Perform any other duties as assigned.
Required Qualifications
Associate’s degree or graduate of an accredited culinary school, or an equivalent combination of education and experience.
Minimum of five (5) years of cooking experience in a full‑service restaurant, hotel, or resort.
Background in a catering, high‑volume, or fine dining establishment.
Minimum of one (1) year of supervisory experience.
HACCP or ServSafe Certified, or California Food Handler’s Certificate, or ability to obtain within 30 days of hire.
Expert knife skills, advanced culinary and butchery skills.
Excellent written, verbal, and presentation communication skills.
Strong organizational, time‑management, problem‑solving, and interpersonal skills.
Ability to use sound judgment and discretion with sensitive issues.
Ability to monitor, evaluate and solve operational problems as they arise.
Strong teamwork and interpersonal skills; able to be adaptable, dependable, and handle multiple priorities.
High level of service responsiveness to customers.
Excellent logistical planning and delegating skills.
High energy, self‑motivation, and a demonstrated history of improving guest experience with measurable results.
Preferred Qualifications
Understanding and ability to calculate and manage food and labor costs within a set budget.
Culinary Institute of America graduate preferred.
Working Conditions
Flexible schedule including nights, weekends, and on-call as needed.
Requires extensive standing, lifting, bending, and stretching.
Ability to work in extreme temperatures (hot and cold) for extended periods.
Must be able to lift up to 25 pounds and occasionally up to 50 pounds with assistance.
Must be able to work at both CIA California Campus locations (Copia in Napa, CA and Greystone in St. Helena, CA) and possess own transportation to travel between sites during the workday.
Employment Information
Seniority level: Mid‑Senior level
Employment type: Full‑time
Job function: Management and Manufacturing
Industry: Higher Education
Get notified about new Senior Sous Chef jobs in Napa, CA.
#J-18808-Ljbffr