Executive Sous Chef

Job title: Executive Sous Chef

Reports to: Executive Chef

Pay rate: $28.00 to $32.00 DOE

Position type: Full Time – health benefits after 1 year and 1456 hours worked.

Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.

Summary: 

Manage and operate the kitchen line functions. The Sous Chef is considered as senior management at Campbell’s Resort and expected to conduct himself/herself in such a manner. The Sous Chef is charged with the responsibility of enhancing and growing the culture while protecting Food and Beverages Dept. most important asset; our staff. 

Minimum Requirements:

• Minimum 3-4 years’ experience as a Sous Chef or comparable leadership experience – extensive knowledge of breakfast, lunch and dinner meal periods required.
• Ability to read and write a menu and produce its contents to required standards. 
• Ability to give direction and contribute to a team atmosphere. 
• Good listening, and written and verbal English communication skills.
• Ability to handle and assign tight deadlines and maintain composure under stress.
• A current Food Handler's permit is required within 14 days of hire.
• Self-motivated: can find work to do without constant supervision.
• Able to maintain a positive mental attitude. 
• Delegation: Must be able to delegate multiple tasks/projects and oversee their completion.
• Abilty to manage a weekly schedule of up to 40 employees during peak season.
• Serve Safe Certified or the equivalent there of.

Physical Requirements:

·         Constant standing and walking.

·         Pushing, pulling, bending, reaching, lifting, and stooping.

·         Able to safely lift 50 pounds.

·         Stair climbing.

Essential Functions:

·         Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

·         Total operational responsibility for all Campbell’s Culinary Operations – including but not limited to – training/development of kitchen staff, quality control of restaurant line, continuous product development, acting conduit between the culinary department and all other departments.

·         Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen.

·         Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved. 

·         Oversees and approves training, development, and documentation of kitchen staff

·         Provides direction to kitchen staff, ensuring execution of employee duties to meet or exceed position descriptions. 

·         Monitors kitchen operations to ensure compliance with health and fire dept regulations

·         Ensures compliance with state, federal, and local food handling requirements, and standards.

·         Complete food temperature checks before each service. 

·         Store food properly and safely, marking date, item, and initials. 

·         Oversee work areas are always neat and clean; cleaning and maintaining equipment used in food preparation. 

·         Address sanitation at all opportunities.

·         Assist in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.

·         Completes the duties of a line cook when needed, and can perform the duties of all kitchen stations.

·         Ensures products are stored at correct temperatures and the recipe books are up to date with current menu items, potions, and ingredients.

·         Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

·         Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.

·         Monitors labor costs to attain budgeted goals within restaurant policies and procedures.

·         Oversee and ensure all food is served following standard recipes and special diet orders. 

·         Determine amount and type of food and supplies required using production systems. 

·         Ensure availability of supplies and food or approved substitutions in adequate time for preparation. 

·         Report and see through the necessary equipment repair and maintenance of equipment.

·         Support and supervise common teamwork.  

·         Look at each plate as the guest will perceive it, advise employees to do it over if necessary.  

·         Training the team to understand and recognize correct cooking techniques and plating procedures.

·         Create an atmosphere that makes Campbell's an enjoyable place to work.

·         Act as a role model for employees at all time.

·         Help control waste, labor, and food costs.  

·         Assist with receiving, stocking and inventory controls. 

·         Identify problems and recommend solutions to the Executive Chef.

·         Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.

·         Help enforce internal security.

Position Type and Expected Hours of Work:

This is a salary position, expected work hours are based on seasonal volume, business demand, and hours of operation.

Weekends and holidays are also necessary.

Other Duties:
 Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.