Executive Sous Chef | Cedarbrook Lodge

Requirements

• Culinary arts degree and/or equivalent training with three or more years of culinary lead or supervisory experience in a similar environment
• 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 to guest requests – if we have it we can do it

Benefits

• Salary Range: $85,000 to $90,000 annualized, DOE
• Cellphone Allowance
• Get Paid Daily
• Paid Time off & Holiday Pay
• Values Based Culture
• Referral Bonus
• Discounted Lodging, Dining, Spa, Golf, and Retail as well as Third Party Perks
• Employee Assistance Program
• “Columbia Cares” Volunteer Opportunities
• Committee Participation Opportunities
• Task Force Work Opportunities
• Online Learning Platform to Help You Grow!