Sous Chef

What you will have an opportunity to do:

The Sous Chef will supervise and coordinate the production of buffets, a la carte, banquets, and any other special functions.

• Run or assist running a hot line or banquet event with attention to detail and timing.
• Research and develop menus for buffets, a la carte, banquets, and other functions.
• Assists the Executive Chef with establishing recipes for all cuisine prepared by the culinary staff.
• Assist leadership team communicating directives, coaching, and training.
• Coordinate and write prep lists. Inspects the quality of food products used to prepare the cuisine. Informs Executive Chef when quality is not acceptable.
• Coordinates and supervises the activities of all kitchens with all operating departments to ensure the overall success of the lodge.
• Reviews daily agenda sheets. Establishes specific objectives for culinary staff.
• Maintains a clean and sanitary environment, ensuring compliance with all local and state codes.

What are we looking for?

• Certificate in Culinary Arts or relevant field (Preferred)
• Washington state food handlers’ card (Within 14 days of hire)
• SERV safe Manager Card (Optional)

Full Benefits and Perks available at Skamania.com/careers

Compensation:

$26.00 – $30.00