Executive Sous Chef

About the role

The Executive Sous Chef plays an integral role in the kitchen management team by controlling and supervising the day-to-day running of the kitchens and deputizing in the absence of the Executive Chef. The Executive Sous Chef is responsible for kitchen organization, leading the brigade of chefs on a daily basis, and maintaining costs and quality control within the kitchen department.

Responsibilities

• Own the dinner food presentation for guests of Goldfinch Tavern and In-Room Dining
• Able to run all aspects of all kitchens in absence of Executive Chef
• Communicate clearly and often with kitchen staff, fellow members of the Chef team, and colleagues throughout the Food and Beverage division
• Order all required product to maintain sufficient inventory
• Manage the flow between breakfast/lunch, dinner, and overnight shifts
• Lead with integrity and inspire camaraderie in an intense environment
• Support creativity among culinary team members and mentor the next generation of culinary talent
• Build rapport with purveyors, chefs, and local peers within the restaurant community
• Demonstrate excellent leadership skills with the ability to develop and coach the team

Qualifications

• 2 years (minimum) of previous Restaurant Chef, Banquet Chef, or similar experience
• Culinary-specific education

Skills

• Passionate about food – knowledgeable of current menu trends and concepts with strong culinary skills
• Strong Banquet experience is desired
• Strong line cooking skills – must work no fewer than 3 line shifts per month demonstrating yourself as the strongest Cook in the Kitchen
• Efficient with time
• Comfort with administrative responsibilities while maintaining a primary focus on the Kitchen operation
• Ability to forecast product needs
• Familiarity with writing recipes and translating them into purchasing systems such as Birchstreet
• Understanding of scheduling practices and basic payroll/labor reports
• Strong business acumen – able to manage labor and food costs
• Menu engineering and menu development skills
• Must be hands-on and able to lead by example

Benefits

• Annual Incentive Plan eligibility
• 13 Days Paid Time Off + 10 Paid Holidays/year
• Medical, Dental, & Vision Insurance
• 401K Retirement Savings Plan, plus Employer Match Program
• Complimentary Room Nights and Discounted Rates
• Complimentary Meals in our Employee Cafeteria
• Complimentary Uniform Care & Dry Cleaning
• Employee Assistance Program
• Investment in your Wellbeing
• Paid Parental Leave & Short-Term Disability
• Life Insurance
• Bereavement & Jury Duty Pay
• FMLA & WA State Leave
• Personal, Medical, & Military Leave options
• Tuition reimbursement
• Training Programs; Growth & Development Opportunities

Pay

Salary Range: $95,000 - $105,000