Sous Chef — Lead Kitchen, Menus & Team

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

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.