Sous Chef, Culinary

BlueStar Resort & Golf; Bonney Lake (WA); On-site; USD 36,000 - 39,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Life insurance

PTO 120 hours/yr

7 paid holidays

Job summary

BlueStar Resort & Golf in Bonney Lake, WA is seeking a Sous Chef to join the Kitchen Management Team. You will assist the Executive Sous Chef in daily kitchen operations, supervise staff, and report to the Kitchen Manager.

Responsibilities include planning menus, producing, purchasing, ensuring food safety, and maintaining high quality. You will help with hiring, training, and creating cost sheets for menu items, contributing to guest satisfaction and team performance.

Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resources issues.
• Assist the Kitchen Manager with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.

Job description

Verterra ™ , a Trilogy ® Boutique Community While designs and details are still being finalized for Verterra Wellness Social Club, it is planned to offer homeowners a stylish, social hub designed to bring neighbors together in the pursuit of fun, fitness and adventure, surrounded by the forests and trails Tehaleh ® is known for.

Employment Status

Full Time

Pay Range

$26.00 - $28.00 per hour

Dept.

Trilogy Verterra

Where

Located just east of Trilogy Tehaleh in Bonney Lake, Washington

Pay

$26.00 - $28.00 per hour

Benefits

• New hourly full-time team members working 30 hours or more per week, will be eligible for the Company medical, dental and life insurance plans the first of the month following 60 days of full-time employment.
• Full-Time team members are eligible to accrue Paid Time Off (“PTO”) in accordance with the Company policy at a rate of 120 hours per year.
• Full-Time team members are eligible for 7 paid holidays annually.
• Part-Time team members are eligible to accrue Paid Sick Leave in accordance with state guidelines.
• All team members 21 years and older are eligible to participate in the J.F. Shea Co., Inc. 401(k) plan after completion of 30 days of service.

Position Overview

The Sous Chef is a member of the Kitchen Management Team and is responsible and accountable for assisting the Executive Sous Chef in the daily operations of the kitchen, including staff supervision. This position reports to the Kitchen Manager.

Key Responsibilities

• Communicate the core values and mission of BlueStar Resort & Golf (BSRG) to support the achievement of company goals.
• Plan menus, schedule production, create purchase orders for food, assure all food is safe and fresh, and prepare menu items according the BSRG standards to meet and exceed guest expectations. Control food cost while keeping in line with the BSRG standard of high quality and perceived value.
• Provide accurate and up-to-date recipes and cost sheets for all menu and banquet items.
• Develop positive customer relations through proactive interactions with team members, guests, contractors, and suppliers.
• Create an enjoyable and productive work environment by leading by example and taking a proactive position and encouraging an open line of communication regarding kitchen operations, safety and sanitation, and human resources issues.
• Assist the Kitchen Manager (or Executive Sous Chef, if applicable) with the hiring and ongoing training of the culinary team; conduct pre-interviews with potential staff, passing recommendations to managers.Assist in appraising the performance of team members, including rewarding and disciplining in the Kitchen Manager’s