Sous Chef

About the role

The Sous Chef is responsible for the daily operations of the Timber Ridge kitchens. The Sous Chef supervises all kitchen team personnel and assists the Executive Chef in hiring, scheduling, training, development, and discipline. In addition, the Sous Chef plans, develops and implements weekly menus as required.

Responsibilities

• Works with Executive Chef and F&B Director to lead and develop team.
• Ensures adequate daily staffing and supervises the team.
• Utilizes leadership skills and motivation techniques to maximize team members performance.
• Makes sure residents' expectations are met by ensuring the department follows best practices.
• Participates in hiring new staff, department training and coaching.
• Supervise the transportation staff and conduct annual performance evaluations, monitors performance and corrects issues in a timely manner.
• Provides staff and team with the skill and training to execute value-added customer service.
• Monitors trends in the industry and recommends appropriate actions to maintain competitive status and profitability of the operation.
• Inspects the daily set-up of food venues for all food production lines. Ensures accurate temperature control and that all food items are held in the proper "food safety zone".
• Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Aids in budgetary and payroll expense control as required.
• Affirms proper safety, hygiene, and sanitation practices are followed.
• Aids in creating, planning, costing, and executing menus, theme buffets, specials, and holiday menus.
• Develops new recipes, including daily entree specials that exceed resident expectations while maintaining budgeted food cost goals.
• Aids the Executive Chef in executing all catered and special functions and executing new menu rollouts.
• Responsible for taking quarterly food inventory.
• Aids in food orders, production sheets, and related material.
• Understands food cost and how to cost recipes correctly.
• Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product, and is adequately portioned.
• Trains the Expo position to ensure that all plating quality and food consistency standards are met, including service timing and garnishing.
• Responsible for mentoring and training all kitchen employees.
• Must lead by example concerning attitude and performance.
• Must gain the respect of the kitchen staff and positively manage them.
• Aids the Executive Chef with appropriate disciplinary measures as necessary.
• Attends daily pre-shift meeting and discusses any changes in the operations, including that day's specials.
• Attends weekly Food and Beverage Leadership meetings.

Requirements

• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic.
• Ability to understand measurements and conversions.
• Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.
• Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background are desirable.
• One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health care experiences desirable.

Qualifications

• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic.
• Ability to understand measurements and conversions.
• Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.
• Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background are desirable.
• One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health care experiences desirable.

Skills

• Understanding of kitchen equipment operations and maintenance.
• Knowledge of nutrition and diet.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards.
• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic.
• Ability to understand measurements and conversions.
• Excellent communication and team leadership skills, focusing on problem-solving and mentoring to achieve department goals.
• Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background are desirable.
• One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
• Ability to plan and organize work to interpret instructions, recipes, specifications, and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Some knowledge of nutrition and diet.
• Health care experiences desirable.

Benefits

• Medical, Dental, and Vision Insurance
• Now Offering DailyPay!
• Life and disability insurance
• 401(k) with company match
• Health Savings Account & Flexible Savings Account
• Employee assistance program
• PTO and eight paid holidays
• Pet insurance and employee discounts (including wireless plan and retail discounts)
• Tuition reimbursement
• Free Lyft rides if needed, to and from the Issaquah Transit Center.
• Free Underground parking
• Free meals
• Citizenship application reimbursement
• Gym access
• Shower facilities
• Pre-paid bus pass

Pay

$30-$34 DOE

Schedule

Full Time