Resort Executive Sous Chef

WORK AND PLAY IN THE MOUNTAINS
Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it’s more than our work. It’s our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it’s an experience you just don’t get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share.

JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us— whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team!

BIG PEAKS, BIGGER PERKS

Employee perks:

• Free Alterra season pass (unlimited, direct to lift at all Alterra resorts)

• + Free Alterra season pass for spouse and dependents 25 & under

• 50% off window ticket price at IKON partner resorts

• Free access to Alterra Mountain destinations during time off

• Free ski-referral letters for employees to use at other mountain resorts during time off

• Discounted friends & family day-ski vouchers (Up to 85% off)

• Discounts on Ski & Snowboard Lessons

• Discounts on Ski & Snowboard Rentals

• Discounts on Gear Tune-Ups

• Discounts on Food & Beverage

• Discounts at Crystal Mountain Retail shops

• Free Crystal branded swag

• Pro deals on gear with 100s of brands

• Discount Marketplace

• Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more

• Employee-only Night Skiing events

• Employee Housing available, on-mountain and off-mountain

• Accrued paid time off for eligible positions

• Group health insurance for eligible positions

• 401K benefit and generous match with immediate vesting for all staff members over 18

• Opportunities for growth, advancement, and year-round employment

Position Title:  Resort Executive Sous Chef                           

Business Unit: Food & Beverage                                

Position Reports to:  Executive Chef              

Positions Reporting to this Role:  Resort Culinary Teams

Location:  Washington

Wage Range:  75,000 – 80,000 DOE

 JOB SUMMARY

The executive sous chef oversees all the kitchens and is responsible for all the activities that happen daily by directing outlet Chefs on kitchen standards and policies.

His/her job description entails managing the outlet Chefs and monitoring food preparation, quality and presentation throughout the opening hours of the restaurants and food venues.

His/her role also involves controlling food quality, food production, sanitation standards and labor costs.

The executive sous chef is required to report to the Executive Chef on the activities of the kitchens, since the executive chef may not always be available in the kitchen to directly monitor activities.

He/she has the duty of coordinating proper opening and closing of all kitchens by spot checking outlet Chefs venues daily.

Efficient running of kitchen operations is the main responsibility of the executive sous chef with quality, consistency, cost control and sanitation being paramount.

Top quality must be maintained in foods prepared and the sous chef must ensure this. He/she must take charge and control how foods are served to guests.

They are equally required to provide training and retraining for kitchen staff members requiring such.

It is the duty of the sous chef to ensure other kitchen staff members adhere strictly to the recipe and food-preparation standards laid out by the executive chef.

The executive sous chef is required to assist along with other food and beverage mangers various tasks, like transfer and waste documents, regulation training, equipment repair tickets, and inventory.

ESSENTIAL DUTIES

• Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
• Assist the outlet chefs in the training of all culinary and stewarding personnel.
• Review, evaluate, and coach all outlet chefs.
• Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.
• Assist with the preparation and creation of all menus, including banquets and daily specials.
• Assist with the organization of food festivals and special culinary events.
• Proper preparation and presentation of all food items in all restaurants.
• Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.
• Maintain strict quality control on all food items served.
• Keep an adequate food inventory in all kitchens to ensure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, help with controlling the labor cost as set in the budget.
• Keep the food cost in line with the budget.
• Guide and train outlet chefs and help on the line as needed.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Evaluate incoming products to assure that quality, price and related goods are consistently met.
• Daily monitoring of all food storage areas for proper food rotated.
• Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Assist outlet chefs with establishing food pars to control waste and over ordering.
• Always support safe work habits and a safe working environment.
• Attend all meetings as directed by the Executive Chef
• Perform other duties as directed.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Minimum 5 years of on-the-job culinary experience, of which at least 2 years are in the capacity of a Sous Chef.
• Creative problem-solver who brings passion, enthusiasm and fresh ideas.
• Proven track record of being organized, dependable and self-motivated.
• Team builder and ability to successfully manage and develop a team.
• Able to work independently and have the capacity to manage the team.
• Must be skilled in the use of kitchen equipment.
• Ability to interact positively with supervisor, management, coworkers, staff, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
• Working knowledge of various computer software programs.
• Remodel and new build experience a plus

PHYSICAL DEMANDS AND WORKING CONDITIONS

• This position is required to work evenings, weekends and holidays while in operation.
• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.
• Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
• Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions.

An Equal Opportunity Employer