Sous Chef

Come grow with us under our new leadership team while delivering exceptional customer service in an exciting and entertaining environment Located just off I-5 at exit 236, The Skagit is definitely a great place to work.

JOB SUMMARY:

At the direction of the Food & Beverage Director/Executive Chef, this position is responsible for managing the day-to-day operations of all the back-of-house kitchen activities and staff in the absence of the Executive Chef or Director of Food and Beverage. Assists Director/Executive Chef with overseeing operations and maintaining high standards of food quality, food presentation and customer satisfaction. Assists with ensuring smooth operation of department and its operations within budgetary guidelines, and as specified in property operating procedures. Displays exceptional customer service and ensures customer service protocols are being followed by all kitchen staff.

ESSENTIAL QUALIFICATIONS:

• Must be at least 21 years of age.

• High school diploma or GED required.

Banquet cook experience required

• • prefer 2 years.

• At least 2 years of college and/or culinary training mandatory.

• Minimum six years' experience in a large volume food establishment including banquets, buffets, and specialty restaurants, including a minimum of three years in a supervisory role, with a proven track record in leadership and management/supervisory skills.

• Must have at least 3 years hands-on experience in food preparation.

• Demonstrated competence in managing budgets, tracking expenses and providing reports on a regular basis. Must be able to work with and understand financial information and data, and have knowledge of basic arithmetic functions. Strong analytical skills including management of inventory control and scheduling.

• Must be able to demonstrate proficiency with computer programs, including Windows based applications (MS Word and Excel) and POS systems (Micros preferred), inventory management systems, and demonstrate effective email communication.

• Knowledge of all phases of kitchen administration and cost control.

• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary.

• Ability to work well under pressure and flexible in adapting and responding to changing situations. Must be solutions oriented and have superior organizational skills and ability to multi-task.

• Proven skills in relationship building, critical thinking, and verbal/written communications required.

• Outstanding service orientation; sense of urgency and high-level of personal integrity.

• Must have the ability to assimilate complex information and data from disparate sources and consider, adjust, or modify to meet the constraints of any particular need.

• Must be effective at listening to, understanding, and clarifying concerns and issues raised by employees, co-workers, management and guests.

• Must be able to supervise and train all levels of staff, to include following all Human Resource requirements for hiring, evaluating, coaching/counseling, performance management, and termination policies.

• Must be able to work independently under limited supervision; solve problems involving differing situations, requiring creativity to search for solutions among learned and unlearned alternatives. Frequent analysis, independent judgment and discretion are required to determine appropriate courses of action.

BENEFITS:

• Competitive salaries - Call and lets talk
• Paid vacation/sick/holidays
• Medical/dental/vision insurance
• Life insurance and AD&D
• Long term disability
• Short term disability
• Employee assistance plan

Apply now to become part of The Skagit team