Executive Sous Chef | Cedarbrook Lodge

Columbia Hospitality•SeaTac, WA

5d•Onsite

About The Position

Join the culinary leadership team at Cedarbrook Lodge, an award-winning Pacific Northwest retreat known for exceptional hospitality, sustainability, and unforgettable dining experiences at Copperleaf Restaurant & Bar. As Executive Sous Chef, you will play a key leadership role overseeing both restaurant and banquet culinary operations, supporting the Executive Chef in delivering innovative, seasonally inspired Northwest cuisine with a focus on quality, consistency, and guest experience. This position is ideal for a passionate culinary professional who thrives in a fast-paced, collaborative environment and is committed to mentoring teams, elevating banquet and restaurant offerings, and creating memorable experiences through exceptional food, leadership, and service.

Requirements

A culinary arts degree and/or equivalent training with three or more years of culinary lead or supervisory experience in a similar environment; or an equivalent combination of education, training and experience.
Working knowledge of banquets in high end establishments.
Working knowledge of all major and minor sauces.
Working knowledge of proper butchering techniques.
Working knowledge of specialized culinary equipment utilized at the property.
Advanced knife skills.
Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities.
Must emulate and collaborate with Executive Chef’s management style in order to provide consistent direction with the team.
Fully support Executive Chef’s vision for restaurant, with food & management.
Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor.
Be detail-oriented, reliable and punctual, and have exceptional organizational skills.
The ability to adjust preparations for flavor, and accommodate client or guest needs in a timely manner.
Ability to discern and evaluate the condition or quality of food products through visual inspection, taste, touch and smell.
Food handling and other permits, licenses or certifications as required.
A Can Do attitude when it comes to guest requests – if we have it we can do it.

Responsibilities

Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in the Executive Chef’s absence
Develops and implements procedures to ensure that all work practices meet or exceed the established standards
Communicates daily with Executive Chef for updates, changes and revisions to existing contracts
Maintains standards for food quality, consistency, presentation, portion control, handling, sanitation and safety.
Follows all appropriate policies and procedures
Ensures timely and courteous follow-through on all client, guest, and team member requests
Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
Monitors food and labor costs
Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
Assists the Executive Chef in purchasing, receiving and inventory of all kitchen items