Sous Chef - Paradise Inn - Summer Seasonal

Compensation Amount:

25.00 USD HourlyThe Sous Chef is the conductor of the kitchen and must have excellent verbal communication with Chefs, Cooks, FOH Management, Servers, & guests. The Sous Chef must be able to keep calm and organized under the everyday stresses of a full-service restaurant. Ability to adapt in the moment and attention to detail is a must as they are accountable for food quality and plate presentations being consistent and executed particularly in the absence of Chef de Cuisine or Executive Sous Chef.  The Sous Chef can manage ticket times and support cooks effectively by proactively and politely communicating with both kitchen and servers. They must be a working Sous Chef able to balance ordering, inventories, line work, schedules, food safety and prep on a daily basis. This position reports to the Executive Chef.

Job Description:

Wage: $25.00 - $25.00

Benefits: Sick Pay (Sick Leave is provided in accordance with Washington State law, allowing employees to accrue one hour of sick leave for every 40 hours worked, to be used for personal illness, family care, and other qualifying reasons.); Employee Discounts, Recreation Program, Employee Assistance Program; Housing & Meal Plan Available

ESSENTIAL FUNCTIONS 

• Sample, smell, and observe food to ensure conformance to recipes and taste and appearance standards. 

• Operate food station, including performing station checklist, temperature log, counter meeting, and signage.  

• Requisition food supplies, kitchen equipment, and appliances, based on estimates of future needs. 

• Provide guidance to less experienced cooks and prep cooks. 

• Assist in ensuring that the entire department adheres to food safety guidelines including ServSafe and HACCP. 

• Regularly inspect kitchen equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation. 

• Take pride in the overall autistics, visual presentation, and quality of food presented on each plate and every food service/wares station within the operation. 

• Ability to multitask and remain calm cool and collected under the pressures of a high-volume quick service food operation. 

• Ability to identify, report (create work orders), and follow up on maintenance needs particular to operations. 

• Monitor, problem solve, and direct workers to ensure efficient and safe completion of all culinary tasks daily particularly in the absence of a Chef de Cuisine or Executive Chef. 

• Ensure proper maintenance and rotation of food products and inventories 

• Assist in training and supervision of staff on safety and procedures including recipes and plate presentation. 

• Ensure that the entire department adheres to food safety guidelines including ServSafe and HACCP. 

• Attend and participate in safety meetings. 

• Performs such other related duties as directed or required. 

 

SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE 

• High School Diploma/G.E.D. equivalent required. Culinary school diploma strongly preferred. 

• Two years or more culinary experience in full-service restaurant required. National Park experience strongly preferred. 

• Possess or be ab