Sous Chef

Pyramid Global Hospitality•Stevenson, WA

27d•$26 - $30•Onsite

About The Position

Welcome to Pyramid Global Hospitality, where people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! About our property: Skamania Lodge is a Pacific Northwest resort set on 175 acres, featuring treehouses, glamping, golf, ziplining, a spa, and multiple restaurants. With over 22,000 sq. ft. of event space, it’s a premier destination for retreats, conferences, and celebrations. #PGH-SKL What you will have an opportunity to do: The Sous Chef will supervise and coordinate the production of buffets, a la carte, banquets, and any other special functions. Run or assist running a hot line or banquet event with attention to detail and timing. Research and develop menus for buffets, a la carte, banquets, and other functions. Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff. Assist leadership team communicating directives, coaching, and training. Coordinate and write prep lists. Inspects the quality of food products used to prepare the cuisine. Informs Executive Chef when quality is not acceptable. Coordinates and supervises the activities of all kitchens with all operating departments to ensure the overall success of the lodge. Reviews daily agenda sheets. Establishes specific objectives for culinary staff. Maintains a clean and sanitary environment, ensuring compliance with all local and state codes.

Requirements

A minimum of four years of experience working within the food industry as a department chef or relevant role
Washington state food handlers’ card (Within 14 days of hire)

Nice To Haves

Certificate in Culinary Arts or relevant field (Preferred)
SERV safe Manager Card (Optional)

Responsibilities

Supervise and coordinate the production of buffets, a la carte, banquets, and any other special functions.
Run or assist running a hot line or banquet event with attention to detail and timing.
Research and develop menus for buffets, a la carte, banquets, and other functions.
Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
Assist leadership team communicating directives, coaching, and training.
Coordinate and write prep lists.
Inspects the quality of food products used to prepare the cuisine.
Informs Executive Chef when quality is not acceptable.
Coordinates and supervises the activities of all kitchens with all operating departments to ensure the overall success of the lodge.
Reviews daily agenda sheets.
Establishes specific objectives for culinary staff.
Maintains a clean and sanitary environment, ensuring compliance with all local and state codes.