Executive Sous Chef
Employment Type: Full-Time
Industry: Hospitality - Food Services
GREAT PEOPLE | GREAT BENEFITS | JOIN OUR ALL-STAR TEAM!
Executive Sous Chef
Ascending to 14,410 feet above sea level, Mt. Rainier is an iconic point in the Washington landscape. Our associates gain valuable experience here while meeting guests and coworkers from around the world, and in their free time they have a magical world of pristine mountain meadows, majestic waterfalls, peaceful old-growth forests, and much more to explore!Throughout the season we have regularly scheduled activities and day trips with transportation provided for associates, including trips to nearby adventures or cities like Seattle to visit Pike Place or catch a Mariners game! Employees with vehicles are only a short 2 hour trip away from exploring many destinations like Portland and Seattle on their own.
Because of our unique location, room and board are provided to associates who do not live in one of our surrounding communities at a very low-cost via payroll deduction. Laundry facilities are provided at each dorm unit at no cost to employees. Employee meals are served in Employee Dining Rooms.We can also accommodate a limited number of RV units. All RV's must be fully self-contained - no camper shells/vans, etc.
Do you naturally reach out to help others, including guests and co-workers? Are you excited by the opportunity to live in a remote and beautiful location? Are you willing and able to work hard? If so, we want to hear from you!
The Chef De Cuisine gives working direction to cook line and kitchen staff during shift. Coordinates activities concerning all back of house operations and personnel during Kitchen Manager's/executive Sous chef's absence. Ensures that all kitchen productions are nutritious, safe, eye appealing and properly flavored. Maintains a safe and sanitary work environment for all employees. NATURE AND SOURCE OF SUPERVISION: Receives direction from Kitchen Manager and/or Executive Chef.
ESSENTIAL FUNCTIONS Promote the spirit and intent of Guest Services Hospitality Standards. Have working knowledge of culinary terms and proven ability to make soups, sauces, dressings from scratch as well as follow written and verbal instructions correctly. Be able to prepare all items from dining room menu according to specifications and take lead position on cook line as scheduled. Control food cost by following established portion control guidelines. Train all kitchen personnel in sanitation, equipment operation, food storage, food preparation, etc. Monitor storeroom stock rotation, requisitions, walk-ins, and waste. May assist in the daily meal preparation for employees. Supervise cooking personnel. Sample, smell and observe food, conforming to recipes and standards of appearance and taste. Handle any crisis that arises in the kitchen in a professional and understanding manner, be it a customer, a wait staff member or a kitchen employee, calling on upper management when necessary. Maintain and ensure safe facility environment including standards for maintenance and upkeep of kitchen equipment, food production and handling, cooking, housekeeping, sanitation, dress, cash control, and employee hygiene. Notify General Manager of all unusual events, circumstances, or other safety or quality control issues. Maintain awareness of safety issues, and report them immediately to your manager. Perform such other related duties as directed or required.
SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma/G.E.D. equivalent required; Culinary or Associate’s degree in food service or related field preferred. Must own chef knives. ServeSafe Manager Certification required. Strong sanitation habits. Strong customer service abilities; actively looks for ways to assist customers and coworkers. Ability to interact and communicate well with the client. Ability to problem solve. Perform such other related duties as directed or required.
PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day. Climbing steps regularly. Withstanding temperature extremes in freezer, refrigerator walk-in and grill areas. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in fast-paced kitchen. Physical presence at the job site is essential to perform job duties.
EQUIPMENT USED All normal kitchen equipment. Must own chef knives. Standard commercial cooking machinery and utensils (pots and pans, fryers, stove, among others). Typical office equipment (computer, fax, telephone, copier, scanner, among others).
* The salary listed in the header is an estimate based on salary data for similar jobs in the same area. Salary or compensation data found in the job description is accurate.
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