Posted April 5, 2020
926 J Street
Sacramento, CA 95814
Telephone (916) 447-2700
The Grange Sous Chef must implement the standards and the culinary vision, while following all directives of the Chef de Cuisine & Executive Chef. The Sous Chef is a leader in the kitchen and a manager in the culinary department. The Sous Chef is responsible for delivering the highest quality food and service at all times within the kitchen. The Sous Chef is responsible for assigning, in detail, specific duties to all talent for efficient operation of the kitchen, including the selecting, training, and supervision of kitchen staff for the proper preparation of menu items. In addition, the Sous Chef is responsible for the scheduling and payroll of kitchen staff and must also visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Additionally, the Sous Chef must ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, and adhere to control procedures for cost and quality. The Sous Chef will also oversee inventory and create prep lists for kitchen. The Sous Chef is expected to have strong management skills and lead by example at all times. The Sous Chef is the leader of the kitchen in the absence of the Chef de Cuisine.
(This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.)
Benefits: Some of the great benefits of being part of the Citizen Hotel Team include: Medical, Dental and Vision coverage, 401K, Associate Hotel Discount Rate program, and Career Development.
Specific Job Knowledge, Skills and Abilities
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities:
Experience, Skills and Knowledge
* Must have at least 3 years of experience in fine dining
* Prior supervisory experience required. Previous hospitality experience preferred
Must be able to speak, read, write and understand the primary language(s) used in the workplace. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computational ability. Must possess basic computer skills. Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required. Thorough working knowledge of hot and cold food preparation. Must have a good understanding in all aspects of food cost control. Must have Knowledge of fine dining presentation and service. Good working knowledge of accepted sanitation standards and applicable health codes. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Must be able to stand for at least 4 hours per day. Sitting and walking are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. Must be able to exert well-paced ability in limited space and to reach other locations of the hotel on a timely basis. Must be able to lift up to 30 lbs. on a regular and continuing basis. Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Must have at least 3 years of experience in fine dining. Prior supervisory experience required. Previous hospitality experience preferred. Flexible schedule required including days, nights, weekends, and holidays.
*On site attendance required.
Interstate Hotels & Resorts is an equal opportunity employer. All applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.
If you need accommodation for any part of the employment process because of a medical condition or disability, please call (703) 387-3888 or email ADA.Assistance@interstatehotels.com with the nature of your accommodation request and include the Hotel location and title of the job opening. Please allow one (1) business day for a reply.
The Citizen Hotel, Autograph Collection
196 Room Hotel
The Citizen Hotel is a 196 room boutique property with over 9,000 square feet of function space. The exterior of the building is an early 1900's classic design by architect George Selland. The interiors celebrate the history of California with unique décor that is whimsical with modern amenities. No two rooms are alike and all offer a different perspective of downtown Sacramento. Featuring a farm to fork destination restaurant Grange Restaurant & Bar which has received national accolades and is a local favorite.