Sous Chef

Boyne Resorts; Snoqualmie (WA); On-site; USD 39,000 - 44,000; Full time

Benefits offered by this job

401(k) discretionary match

Ally Health benefit

Sick time accrual policy

Job summary

Boyne Resorts is seeking a Sous Chef to serve as the Executive Chef's second-in-command, overseeing daily kitchen operations, menu execution, cost controls, and team leadership. This role reports to the Executive Chef and ensures consistent quality and a well-run kitchen team.

Based at Seattle’s Summit at Snoqualmie, the position involves overseeing an energetic, high-volume kitchen, driving training, and coordinating with front-of-house staff to deliver exceptional guest experiences throughout

Qualifications

• Formal culinary education or equivalent professional experience.
• Proven kitchen leadership directing teams in high-volume, fast-paced environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills and broad culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen P&L management.
• Washington State Food Worker Card required.

Responsibilities

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.
• Oversee culinary operations, food preparation, and service delivery to maintain quality.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.
• Lead culinary team training, mentoring, and performance coaching.
• Orchestrate kitchen operations during peak service periods for seamless coordination.
• Collaborate with front-of-house leadership to ensure seamless service.

Skills

Kitchen leadership

Menu development

Cost control

Inventory management

Staff training

Food safety

Education

Formal culinary education or equivalent

Job description

Overview

The Sous Chef serves as the Executive Chef's second-in-command, overseeing daily kitchen operations, menu execution, cost controls, and team leadership. This role reports to the Executive Chef and is accountable for consistent quality and a well-run kitchen team. Success in this role looks like disciplined kitchen operations, a well-trained culinary team, and dishes that consistently meet standard.

Come work and play at Seattle’s home mountain, the Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.

Responsibilities

Long Term Thinking

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.

Excellence in Execution

• Oversee culinary operations, food preparation, and service delivery, maintaining quality standards.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.

Develop Great People

• Lead culinary team training, mentoring, and performance coaching.

Attitude is Everything

• Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations.

Serve First

• Collaborate with front-of-house leadership to ensure seamless service delivery.

Qualifications

Required

• Formal culinary education or equivalent combination of professional experience.
• Proven kitchen leadership experience directing culinary teams in high-volume, fast-paced environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen profit/loss management.
• Obtain and maintain a Washington State Food Worker Card.

Preferred

• Current food safety certifications.

Wage and Benefit Info

The wage for this positions is: $28.00 - $32.00/hr (DOE)

This is a non-benefited role.

All individuals may contribute to the 401(k). An employee must work 1,000 hours in a calendar year to qualify for the discretionary match (there is a 2 year vesting cliff).

All individuals accrue sick time at 1 hour per 40 hours worked to a maximum of 64 hours per year.

All Team Members may participate in our Ally Heath benefit. It gives fast and easy access to Telemedicine and Mental Health appointments. It covers all family members and there are no copays or deductibles. It is a $4 deduction each week.

It is the policy of Boyne Resorts to recruit, hire and promote in all job classifications and shall not discriminate with regard to race, color, national origin, religion, ancestry, sex, age, sexual orientation, gender identity, disability, veteran status, or any other non-merit factor. Boyne Resorts is committed to valuing individual diversity in the workplace by reaching beyond stereotypical views and using the strengths and different perspectives and unique backgrounds that each person offers. Even more importantly, Boyne Resorts embraces and derives value from the diverse views that each individual brings.