Executive Sous Chef | Semiahmoo Resort

Columbia Hospitality•Blaine, WA

19h•$81,000 - $82,000

About The Position

Let’s start off with the most important part-what’s in it for you: 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 Where you’ll work: Located on the pristine shores of Semiahmoo Bay and Drayton Harbor, Semiahmoo Resort, Golf, and Spa is located just about 45 minutes south of Vancouver, BC and 90 minutes north of Seattle. With an abundance of outdoor activities, including beachcombing, paddle boarding, kayaking, bird watching, and so much more, you'll never find yourself looking for something to do. Guests can also book tee times at Semiahmoo Golf & Country Club, open year-round. For guests seeking a more relaxing escape, The Spa at Semiahmoo offers a robust menu of wellness treatments featuring organic skincare products.

Requirements

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 to guest requests – if we have it we can do it.

Responsibilities

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

Benefits

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)