Executive Sous Chef | Semiahmoo Resort

Executive Sous Chef | Semiahmoo Resort

Let’s start off with the most important part-what’s in it for you:
The Perks
*Eligibility of perks is dependent upon job status
• Salary Range: $81,000 to $82,000 DOE
• Cellphone Allowance
• Get Paid Daily (Make any day payday)
• Paid Time off & Holiday Pay (Because Balance Matters)
• Benefits - Medical, Dental, Vision, Disability, 401K
• HSA/FSA Plans -with employer contribution
• Values Based Culture (#OMGLIFE)
• Culture Add (Creating Space for Fresh Perspectives)
• Referral Bonus (Get Paid to Recruit)
• Discounted Lodging, Dining, Spa, Golf, and Retail (Yes, Discounted Travel!)
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities (Fun, Philanthropic, Diversity/Equity/Inclusion)
• Task Force Work Opportunities (Grow your career in idyllic locations across the globe)
• Online Learning Platform to Help You Grow!
• Third Party Perks (Including discounts on Pet Insurance, Rental Cars, Movie and Concert Tickets, Theme Park and Attractions & so much more)

Our Commitment to you:
“People never forget how you made them feel.” Maya Angelou’s famous statement serves as a rallying cry throughout Columbia Hospitality and fuels our collective drive - and success.
Our people are our purpose, and our brand is our people. We seek extraordinary individuals who drive our brand promise of Creating Exceptional Experiences. We are a people-first organization, ignited from the inside to succeed on the outside. We are a tight-knit, inclusive, values-driven team and we trust one another to have each other’s backs. We show up every day with open hearts, an inclusive mindset, and a genuine respect for those around us. We have fun, grow together, and strive to leave a positive lasting impression on everyone we meet.

What you’ll do:
The Brass Tacks

• Maintains responsibility for day-to-day operation of the kitchen and has complete responsibility for the kitchen in the Executive Chef’s absence
• Develops and implements procedures to ensure that all work practices meet or exceed the established standards
• Communicates daily with Executive Chef for updates, changes and revisions to existing contracts
• Maintains standards for food quality, consistency, presentation, portion control, handling, sanitation and safety. Follows all appropriate policies and procedures
• Ensures timely and courteous follow-through on all client, guest, and team member requests
• Assists in the selection, supervision, training, development, scheduling, evaluating, disciplining, and counseling of staff
• Demonstrates positive leadership characteristics that empower and inspire employees to meet and exceed standards
• Monitors food and labor costs
• Conducts daily walk-through of all walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation
• Assists the Executive Chef in purchasing, receiving and inventory of all kitchen items
The Nitty Gritty
• Seasonal employment with the potential of staying on year round.
• A culinary arts degree and/or equivalent training with three or more years of culinary lead or supervisory experience in a similar environment; or an equivalent combination of education, training and experience
• Working knowledge of Banquets in high end establishments.
• Working knowledge of all major and minor sauces
• Working knowledge of proper butchering techniques
• Working knowledge of specialized culinary equipment utilized at the property
• Advanced knife skills
• Must be flexible and able to perform multiple tasks, work in stressful situations with shifting priorities
• Must emulate and collaborate with Executive Chef’s management style in order to provide consistent direction with the team.
• Fully support Executive Chef’s vision for restaurant, with food & management.
• Must be familiar with Microsoft Word, Excel, Outlook and other computer programs.
• Must demonstrate excellent people skills and a professional, friendly, and enthusiastic demeanor
• Be detail-oriented, reliable and punctual, and have exceptional organizational skills
• The ability to adjust preparations for flavor, and accommodate client or guest needs in a timely manner
• Ability to discern and evaluate the condition or quality of food products through visual inspection, taste, touch and smell
• Food handling and other permits, licenses or certifications as required
• A Can Do attitude when it comes