Sous Chef | Salish Lodge & Spa
About The Position
The Sous Chef will maintain responsibility for the day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety. This role involves developing and implementing procedures to ensure all work practices meet or exceed established standards, communicating daily with the General Manager for updates, changes, and revisions to existing contracts, and maintaining standards for food quality, presentation, handling, sanitation, and safety. The Sous Chef will also ensure timely and courteous follow-through on all client, guest, and team member requests, and assist in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff. Demonstrating positive leadership characteristics that empower and inspire employees to meet and exceed standards is crucial. This role also involves monitoring food and labor costs, conducting daily walk-throughs of all walk-in refrigerators, dry storage areas, and food lines to ensure rotation, usage, cleanliness, and proper sanitation. Utilizing specification sheets to prepare daily preparation requirements and maintaining par levels of necessary items are key responsibilities. The Sous Chef will prepare and manage the creation of new menu items, ensure attractive and consistent presentations of food items (both buffet and plated), and interact/supervise line cooks to monitor quality, presentation, and consistency of food items prepared. Handling all needs and accommodating customer requests in a timely manner, setting up, re-stocking, maintaining, and cleaning food preparation areas, and ensuring presentation standards are met for all hot and cold items are also part of the role. The Sous Chef will read and interpret recipes, conduct product inventories, and manage ordering and receiving of product. Finally, this role is responsible for team maintenance of grooming standards, team adherence to standards for sanitation and safe food handling, and all opening and closing kitchen procedures.
Requirements
- A culinary arts degree and/or equivalent training with 7+ years in industry and 2+ years of experience in culinary management role in a similar environment
- Must possess excellent business communication skills (both written and verbal) in order to respond effectively to the most sensitive inquiries
- Ability to manage according to employment and industry-relevant laws
- Conflict management and negotiation skills are required
- Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
- 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
- Necessary State Food Handler’s License(s)
Responsibilities
- Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in its entirety
- Develops and implements procedures to ensure that all work practices meet or exceed the established standards
- Communicates daily with General Manager for updates, changes and revisions to existing contracts
- Maintains standards for food quality, presentation, 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
- Utilizes specification sheets to prepare daily preparation requirements, maintains par levels of necessary items
- Prepares and manages creation of new menu items
- Ensures attractive, consistent presentations of food items, both buffet and plated
- Interacts/supervises line cooks to monitor quality, presentation and consistency of food items prepared
- Handles all needs and accommodates customer requests in a timely manner
- Sets up, re-stocks, maintains, and cleans food preparation areas
- Responsible for ensuring presentation standards are meet for all hot and cold items
- Reads and interprets recipes
- Conducts product inventories, ordering and receiving of product
- Responsible for team maintenance of grooming standards
- Responsible for team adherence to standards for sanitation and safe food handling
- Responsible for all opening and closing kitchen procedures
Benefits
- Cellphone Allowance
- Incentive Eligible
- Get Paid Daily
- Paid Time off & Holiday Pay
- Medical, Dental, Vision, Disability, 401K
- HSA/FSA Plans -with employer contribution
- Referral Bonus
- Discounted Lodging, Dining, Spa, Golf, and Retail
- Employee Assistance Program
- “Columbia Cares” Volunteer Opportunities
- Committee Participation Opportunities
- Task Force Work Opportunities
- Online Learning Platform to Help You Grow!
- Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)
Stand Out From the Crowd
Upload your resume and get instant feedback on how well it matches this job.
What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
Associate degree
