Sous Chef | Stephanie Inn

Columbia Hospitality•Cannon Beach, OR

10d•$70,000 - $80,000•Onsite

About The Position

The Sous Chef will maintain responsibility for the day-to-day operation of the kitchen and will have complete responsibility for the kitchen in the Executive Chef’s absence. This role will have responsibility for the breakfast and pastry departments. The Sous Chef will develop and implement procedures to ensure that all work practices meet or exceed established standards, and will communicate daily with the Executive Chef for updates, changes and revisions to existing contracts. The Sous Chef will maintain standards for food quality, presentation, handling, sanitation and safety, and will follow all appropriate policies and procedures. This role ensures timely and courteous follow-through on all client, guest, and team member requests. The Sous Chef will assist in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff, and will demonstrate positive leadership characteristics that empower and inspire employees to meet and exceed standards. This role will monitor food and labor costs and conduct daily walk-throughs of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation. The Sous Chef will assist the Executive Chef in purchasing, receiving and inventory of all kitchen items, and will assist the Executive Chef with invoicing approvals, recipe requests, menu and recipe costing, and timekeeping and scheduling responsibilities.

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 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 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

Nice To Haves

Don’t meet every single requirement? At Columbia Hospitality we are dedicated to building a diverse, inclusive and authentic workplace, so if you’re excited about this role but your past experience doesn’t align perfectly with every qualification in the job description, we encourage you to apply anyways. You may just be the right candidate for this or other roles.

Responsibilities

Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in the Executive Chef’s absence
Will have responsibility for breakfast and pastry departments
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, 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
Assists the Executive Chef in purchasing, receiving and inventory of all kitchen items
Assists the Executive Chef with invoicing approvals, recipe requests, menu and recipe costing, and timekeeping and scheduling responsibilities.

Benefits

Get Paid Daily (Make any day payday)
Paid Time off & Holiday Pay (Because Balance Matters)
Medical, Dental, Vision, Disability, 401K
HSA/FSA Plans -with employer contribution
Referral Bonus (Get Paid to Recruit)
Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
Employee Assistance Program
“Columbia Cares” Volunteer Opportunities
Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
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)