Sous Chef

Description

Sous Chef at Salishan Coastal Lodge by SCP Hotels

Soul Community Planet (SCP) was born out of a vision to make the world a better place by serving those who value personal wellness (Soul), social good (Community), and the

environment (Planet). SCP provides hand-crafted venues comprising hotels, coworking,

restaurant,s and fitness. For those who believe in the power of healthy living, kindness toward

others, and compassion for the planet, welcome to SCP.

The SCP brand and culture are founded on the core values of Soul Community Planet. Healthy,

kind, and green. With a growth mindset and a kindness focus, the new team member/ candidate

will exemplify and practice the SCP culture alongside the SCP community.

For more on Soul Community Planet, visit www.soulcommunityplanet.com and to learn about our

properties visit www.scphotel.com.

The Role

As the Sous Chef at Salishan Coastal Lodge, you will play a pivotal role in ensuring the culinary success of our hotel's food and beverage operations. With a focus on Pacific Northwest cuisine, you will assist the Executive Chef in managing kitchen operations, maintaining food quality standards, and creating an atmosphere of culinary excellence.

You will be responsible for overseeing the kitchen's daily operations and working collaboratively with a dedicated culinary team. The Sous Chef is expected to demonstrate exceptional leadership, culinary expertise, and a passion for regional cuisine and provide guidance and mentorship to junior kitchen staff.

• Anticipate guests' needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
• Follow Hotel policies with lost and found items.
• Adhere to Hotel requirements for guest and team member accidents or injuries and in emergency situations.
• Continuously promote sanitation, safety, and security efforts.
• Acts as manager on duty when Executive Chef is out.
• Assist the Executive Chef in planning and executing menus that showcase creativity, seasonality, and local ingredients.
• Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
• Supervise and train culinary staff, providing guidance on cooking techniques, food safety practices, and kitchen procedures.
• Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.
• Coordinate with the Executive Chef and Food & Beverage Manager to develop and implement cost-effective strategies to maximize profitability while maintaining high-quality standards.
• Monitor inventory levels, order supplies, and manage food costs to optimize profitability and minimize waste.
• Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
• Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
• Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow during peak hours.
• Collaborate with the purchasing department to source ingredients, evaluate suppliers, and negotiate pricing contracts.
• Stay updated on industry trends, culinary techniques, and new product offerings to enhance menu offerings and guest satisfaction.
• Foster a positive and collaborative work culture within the culinary team, promoting open communication, teamwork, and professional development.
• Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
• Maintain knowledge of correct maintenance and use of equipment.
• Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
• Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
• Adhere to relevant Food Safety Hygiene standards.
• Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
• Work in a safe manner and abide by OSHA regulations and the Hotel's policies in regard to accident and incident reporting procedures.
• Assist in providing suitable training, reinforcement, and coaching for team members, as necessary.
• Promote teamwork and quality service through daily communication and coordination with other departments.
• Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
• Other duties as assigned.
  
  

Who You Are

• Must be a United States citizen or possess a valid work permit
• Must be able to work in a fast-paced environment with urgency and empathy.
• Food Handler's card
• Valid Driver's License
• 2 Years as a Sous Chef
• Availability to work weekends and Holidays as needed
• Positive Customer first attitude.
• Proactive problem-solver and process-improver.
• Organized and detail-oriented.
  
  

Compensation: $60k with opportunities for professional growth Housing available

Benefits & Perks Of Joining Us

• Flexible Time off Policy and holiday pay for working Company-wide Holidays
• Health Insurance options include Medical, Dental, Vision More
• Free Golf Free Fitness & Pool Access
• Cell Phone Stipend
• 401k Company Matching
• Discounted Travel Perks
• Learn more about Salishan Coastal Lodge here: Salishan Coastal Lodge by SCP Hotels & Salishan Gallery