Crystal Mountain Resort
Resort Executive Sous Chef
Crystal Mountain Resort, Enumclaw, Washington, United States, 98022
Overview
Join our team of big mountain adventurers at Crystal Mountain, 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. We are growing and offer a variety of roles for hard-working and enthusiastic team players. Find your line, join our team! 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 Free friends & family day-ski vouchers (Periodic allotment) 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 for eligible positions 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 details
Position Title:
Resort Executive Sous Chef Business Unit:
Food & Beverage Position Reports to:
F&B Director, Resort Executive Chef Positions Reporting to this Role:
Resort Culinary Teams Location:
Crystal Mountain, Washington Wage Range:
$78,000 - $80,000 DOE, Bonus eligible Job Summary
The Executive Sous Chef oversees all kitchens and directs Lead Line Cooks on kitchen standards and policies. Responsibilities include monitoring food preparation, quality and presentation; managing food quality, production, sanitation standards, and labor costs; and reporting to the Executive Chef when the Executive Chef is not on duty. Duties also include coordinating opening and closing of kitchens, ensuring efficient kitchen operations with emphasis on quality, consistency, cost control, and sanitation. The Sous Chef provides training and retraining as needed and ensures adherence to recipes and standards. It is also responsible for assisting with tasks such as transfer and waste documents, regulation training, equipment repair tickets, and inventory. Essential Duties
Ensure great guest service through consistent execution of menus and recipes, training, and accountability of the culinary team. Assist Lead Line Cooks in training culinary and stewarding personnel. Review, evaluate, and coach all Lead Line Cooks. Assist Executive Chef with day-to-day kitchen operations to ensure high quality and minimal waste. Assist with menu development, including banquets and daily specials. Assist with organization of food festivals and special culinary events. Ensure proper preparation and presentation of all food items in all restaurants. Maintain cleanliness and proper operation of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items served. Maintain adequate food inventory for efficient operation. Ensure productivity and efficiency of kitchen staff; help control labor costs within budget. Maintain food costs in line with budget. Guide and train Lead Line Cooks and assist on the line as needed. Ensure kitchen and steward personnel conform to safety and health standards and codes. Evaluate incoming products to ensure quality, price, and related goods are met. Daily monitoring of food storage areas for proper rotation. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Assist Lead Line Cooks with establishing food pars to control waste and over-ordering. 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, including at least 2 years in the role of Sous Chef. Creative problem-solver with passion, enthusiasm and fresh ideas. Organized, dependable, self-motivated, and a team builder able to manage and develop a team. Ability to work independently and manage the team. Proficient with kitchen equipment and operating in high-volume environments. Positive communication with supervisors, management, coworkers, staff, and the public. Ability to produce high-quality work in a timely manner. Working knowledge of various computer software programs. Remodel/new build experience a plus Physical Demands and Working Conditions
Work evenings, weekends and holidays as required. Ability to lift at least 20 pounds occasionally. Manual dexterity to operate computers and office equipment. Auditory and visual acuity for computers, phones, and devices. Ability to sit, bend, reach, and speak for extended periods; standing, walking, kneeling, pushing and pulling as needed. Continuous talking and hearing during interactions with guests and staff. 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. Equal Opportunity Employer Other
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Recreational Facilities Referrals increase your chances of interviewing at Crystal Mountain Resort by 2x. Get notified about new Executive Sous Chef jobs in Enumclaw, WA. Enumclaw, WA $78,000 - $80,000 2 months ago
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Join our team of big mountain adventurers at Crystal Mountain, 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. We are growing and offer a variety of roles for hard-working and enthusiastic team players. Find your line, join our team! 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 Free friends & family day-ski vouchers (Periodic allotment) 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 for eligible positions 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 details
Position Title:
Resort Executive Sous Chef Business Unit:
Food & Beverage Position Reports to:
F&B Director, Resort Executive Chef Positions Reporting to this Role:
Resort Culinary Teams Location:
Crystal Mountain, Washington Wage Range:
$78,000 - $80,000 DOE, Bonus eligible Job Summary
The Executive Sous Chef oversees all kitchens and directs Lead Line Cooks on kitchen standards and policies. Responsibilities include monitoring food preparation, quality and presentation; managing food quality, production, sanitation standards, and labor costs; and reporting to the Executive Chef when the Executive Chef is not on duty. Duties also include coordinating opening and closing of kitchens, ensuring efficient kitchen operations with emphasis on quality, consistency, cost control, and sanitation. The Sous Chef provides training and retraining as needed and ensures adherence to recipes and standards. It is also responsible for assisting with tasks such as transfer and waste documents, regulation training, equipment repair tickets, and inventory. Essential Duties
Ensure great guest service through consistent execution of menus and recipes, training, and accountability of the culinary team. Assist Lead Line Cooks in training culinary and stewarding personnel. Review, evaluate, and coach all Lead Line Cooks. Assist Executive Chef with day-to-day kitchen operations to ensure high quality and minimal waste. Assist with menu development, including banquets and daily specials. Assist with organization of food festivals and special culinary events. Ensure proper preparation and presentation of all food items in all restaurants. Maintain cleanliness and proper operation of all kitchens, refrigerators and storage areas. Maintain strict quality control on all food items served. Maintain adequate food inventory for efficient operation. Ensure productivity and efficiency of kitchen staff; help control labor costs within budget. Maintain food costs in line with budget. Guide and train Lead Line Cooks and assist on the line as needed. Ensure kitchen and steward personnel conform to safety and health standards and codes. Evaluate incoming products to ensure quality, price, and related goods are met. Daily monitoring of food storage areas for proper rotation. Maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment. Provide training and professional development opportunities for all kitchen staff. Assist Lead Line Cooks with establishing food pars to control waste and over-ordering. 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, including at least 2 years in the role of Sous Chef. Creative problem-solver with passion, enthusiasm and fresh ideas. Organized, dependable, self-motivated, and a team builder able to manage and develop a team. Ability to work independently and manage the team. Proficient with kitchen equipment and operating in high-volume environments. Positive communication with supervisors, management, coworkers, staff, and the public. Ability to produce high-quality work in a timely manner. Working knowledge of various computer software programs. Remodel/new build experience a plus Physical Demands and Working Conditions
Work evenings, weekends and holidays as required. Ability to lift at least 20 pounds occasionally. Manual dexterity to operate computers and office equipment. Auditory and visual acuity for computers, phones, and devices. Ability to sit, bend, reach, and speak for extended periods; standing, walking, kneeling, pushing and pulling as needed. Continuous talking and hearing during interactions with guests and staff. 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. Equal Opportunity Employer Other
Seniority level: Mid-Senior level Employment type: Full-time Job function: Management and Manufacturing Industries: Recreational Facilities Referrals increase your chances of interviewing at Crystal Mountain Resort by 2x. Get notified about new Executive Sous Chef jobs in Enumclaw, WA. Enumclaw, WA $78,000 - $80,000 2 months ago
#J-18808-Ljbffr