Sous Chef at Rockwood Restaurant JW Marriott Desert Springs Resort & Spa Palm Desert, CA, United States Ref#: 130015HC
JW Marriott Desert Springs Resort & Spa announces the opening of Rockwood Grill, a sophisticated all-day dining venue featuring an outdoor terrace with fire pits and a la carte seating. A private dining room for up to 60 and a smaller area for up to 20 allows for private events. Popular among local residents and visitors alike, the restaurants at JW Marriott Desert Springs Resort & Spa continue to offer some of the finest dining in the Coachella Valley.
From Anaheim Peppers brought to Anaheim in 1900 by Emilio Ortega, to artisan cheese Di Stefano Burrata, made by the Bruno Family in Baldwin Park, California and first created in the Apulia Region of Italy in the 1920?s, Rockwood Grill seeks to bring you the freshest local ingredients.
The abundance of California?s farms and local purveyors, such as Suzie?s Farms, a USDA-certified organic farm located on 70 acres 13 miles south of San Diego and growing over 100 different crops per year, serve as the springboard for the hearty, healthful menu items.
We are currently seeking a proven, talented culinarian to be the face of this high volume restaurant-Proven ability to lead, manage and execute on and off site experiences for the customer is of utmost importance. Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
Relocation is offered and may or may not include a real estate program for existing homeowners.
Education and Experience
-High school diploma or GED; 4 years' experience in the culinary, food and beverage, or related professional area.
-2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
-Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
-Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily. -Assists Executive Chef with all kitchen operations and preparation.
-Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
-Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
-Assists in determining how food should be presented and creates decorative food displays.
-Maintains purchasing, receiving and food storage standards.
-Ensures compliance with food handling and sanitation standards.
-Performs all duties of kitchen managers and employees as necessary.
-Recognizes superior quality products, presentations and flavor.
-Ensures compliance with all applicable laws and regulations.
-Follows proper handling and right temperature of all food products.
-Operates and maintains all department equipment and reports malfunctions.
-Checks the quality of raw and cooked food products to ensure that standards are met.