Sous Chef: Lead High-Volume Kitchen & Menu Innovation

Boyne Resorts; Snoqualmie (WA); Vor Ort; USD 39.000 - 44.000; Vollzeit

Benefits dieser Stelle

401(k) discretionary match

Ally Health benefit

Sick time accrual policy

Zusammenfassung

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

Qualifikationen

• 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.

Aufgaben

• 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.

Kenntnisse

Kitchen leadership

Menu development

Cost control

Inventory management

Staff training

Food safety

Ausbildung

Formal culinary education or equivalent

Jobbeschreibung

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