Job Description

Job Description

Job Description

Job title: Executive Sous Chef

Reports to: Executive Chef

Pay rate: $28.00 to $32.00 DOE

Position type: Full Time – health benefits after 1 year and 1456 hours worked.

Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.

Summary:

Manage and operate the kitchen line functions. The Sous Chef is considered as senior management at Campbell’s Resort and expected to conduct himself/herself in such a manner. The Sous Chef is charged with the responsibility of enhancing and growing the culture while protecting Food and Beverages Dept. most important asset; our staff.

Minimum Requirements:

• Minimum 3-4 years’ experience as a Sous Chef or comparable leadership experience – extensive knowledge of breakfast, lunch and dinner meal periods required.
• Ability to read and write a menu and produce its contents to required standards.
• Ability to give direction and contribute to a team atmosphere.
• Good listening, and written and verbal English communication skills.
• Ability to handle and assign tight deadlines and maintain composure under stress.
• A current Food Handler's permit is required within 14 days of hire.
• Self-motivated: can find work to do without constant supervision.
• Able to maintain a positive mental attitude.
• Delegation: Must be able to delegate multiple tasks/projects and oversee their completion.
• Abilty to manage a weekly schedule of up to 40 employees during peak season.
• Serve Safe Certified or the equivalent there of.

Physical Requirements:

· Constant standing and walking.

· Pushing, pulling, bending, reaching, lifting, and stooping.

· Able to safely lift 50 pounds.

· Stair climbing.

Essential Functions:

· Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

· Total operational responsibility for all Campbell’s Culinary Operations – including but not limited to – training/development of kitchen staff, quality control of restaurant line, continuous product development, acting conduit between the culinary department and all other departments.

· Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen.

· Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.

· Oversees and approves training, development, and documentation of kitchen staff

· Provides direction to kitchen staff, ensuring execution of employee duties to meet or exceed position descriptions.

· Monitors kitchen operations to ensure compliance with health and fire dept regulations

· Ensures compliance with state, federal, and local food handling requirements, and standards.

· Complete food temperature checks before each service.

· Store food properly and safely, marking date, item, and initials.

· Oversee work areas are always neat and clean; cleaning and maintaining equipment used in food preparation.

· Address sanitation at all opportunities.

· Assist in the implementation and management of kitchen and restaurant policies and procedures throughout scheduled shift.

· Completes the duties of a line cook when needed, and can perform the duties of all kitchen stations.

· Ensures products are stored at correct temperatures and the recipe books are up to date with current menu items, potions, and ingredients.

· Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in monthly inventory process.

· Anticipates, identifies, and corrects any issues with inventory, systems, and staffing.

· Monitors labor costs to attain budgeted goals within restaurant policies and procedures.

· Oversee and ensure all food is served following standard recipes and special diet orders.

· Determine amount and type of food and supplies required using production systems.

· Ensure availability of supplies and food or approved substitutions in adequate time for preparation.

· Report and see through the necessary equipment repair and maintenance of equipment.

· Support and supervise common teamwork.

· Look at each plate as the guest will perceive it, advise employees to do it over if necessary.

· Training the team to understand and recognize correct cooking techniques and plating procedures.

· Create an atmosphere that makes Campbell's an enjoyable place to work.

· Act as a role model for employees at all time.

· Help control waste, labor, and food costs.

· Assist with receiving, stocking and inventory controls.

· Identify problems and recommend solutions to the Executive Chef.

· Be knowledgeable about Campbell's services and history and Lake Chelan recreational opportunities to answer guests' questions.

· Help enforce internal security.

Position Type and Expected Hours of Work:

This is a salary position, expected work hours are based on seasonal volume, business demand, and hours of operation.

Weekends and holidays are also necessary.

Other Duties :
Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.

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