Sous Chef - Sun Mountain Lodge, Winthrop, WA

Qualifications and Requirements

• High School diploma / Secondary qualification or equivalent.
• Experience with Marriott, Hilton, IHG, Wyndham or Hyatt processes and standards.
• Responsible for long and short term planning and day-to-day operations of the kitchen and related areas.
• Recommends menu and procedural changes.
• Recommends the budget and manages food and labor costs within approved budget constraints.
• Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product.
• Manages Human Resources in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate.
• Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
• Maintain the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives.
• Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality.
• Analyze Banquet Event Orders, plan and coordinate the functions with the catering staff to ensure events meet/exceed customer expectations.
• Monitor and control maintenance/sanitation of the kitchen and equipment to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.
• Aid in the creation and planning of menus and implement changes to continue to attract business.
• Perform special projects and other responsibilities as assigned.
• Participate in task forces and committees as required.
• Prepare all food items according to standard recipes and as specified on guest check and following company and brand standards, to ensure consistency of product and achieve high guest satisfaction.
• Prepare daily requisitions for supplies and food items for production.
• Visually inspect, select, and use only food items of the highest standard in the preparation of all menu items.
• Check and control the proper storage of product and check portion control, to maintain quality product.
• Keep all refrigeration, equipment, and storage and working areas in clean, working condition in order to comply with health department regulations.
• Good working knowledge of accepted standards of sanitation.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
• Must have knowledge of food and beverage preparation and service.
• Promptly report all maintenance issues.
• Properly receive and store food and other deliveries.
• Consult with upper kitchen management on a daily basis as well as with other departments that are directly related to the Food & Beverage Department.
• Participate in long range planning.
• Participate, support and make recommendations for ongoing hotel programs with continues improvement in networking.
• Participate in physical inventories.
• Guest Relations: Be readily available/ approachable for all guests. Take proactive approaches when dealing with guest concerns. Follow property specific second effort and recovery plan. Extend professionalism and courtesy to guests at all times. Adhere to all applicable Company Standard Operating Procedures. Be an enthusiastic, helpful and positive member of the team. Be professional, responsible and mature in conduct and behavior. Be understanding of, encouraging to and friendly with all co-workers. Be self-motivated and use time wisely. Maintain open line of communications with each department. Communicate pertinent information. Respond positively to new ideas. Openly accept critical/developmental feedback. Maintain effective communication through the use of meetings, memorandums. Be available to help other departments in emergency situations.
• Adhere to all work rules, procedures and policies established by the company including, but not limited to those contained in the associate handbook.

Skills

• Ability to speak, read, write and understand the primary language(s) used in the workplace.
• Basic computational ability.
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc).
• Ability to read recipes and follow their instructions.
• Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
• Ability to create appropriate buffet displays up to 5-6 feet in height and the ability to set up, maintain and breakdown same.
• Ability to create, builds, handle, and dismantle displays up to 8 feet high, including ice carvings.
• Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.).
• Proper usage and handling of various kitchen machinery to include slickers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
• Ability to exert well-paced ability in a limited space and to reach other locations of the hotel on a timely basis.
• Ability to bend, stoop, squat and lift up to 50 lbs. on a regular and continuing basis; must be able to stretch to fulfill cleaning/inspection tasks.
• Ability to exert well-paced ability to maneuver between functions occurring simultaneously.
• Ability to lift trays of food or food items weighing p to 30 lbs. on a regular and continuing basis.
• Ability to push and pull carts and equipment weighing up to 250 lbs. regularly.
• Manual dexterity to use and operate all necessary equipment.
• Finger dexterity to be able to operate office equipment.

Pay

$80,168.40

Schedule

Flexible schedule including nights, weekends and/or holidays.