Resort Chef Jobs in Washington (NOW HIRING)

Sous Chef is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste, presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that kitchen staff has proper direction.

Pay Rate:  $80,000.00 per year

Sous Chefs oversees food preparation and cooking. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner.
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements.
• Using kitchen knives and equipment such as grills, ovens, steamers, and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality.
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized, and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef

In addition to the other duties described herein, each Team Member has the following responsibilities related to compliance with laws and regulations.

• Attend required training sessions offered by the Company.
• Obtain and retain required license(s).
• Perform the duties described in compliance with local laws and regulations.
• Take the necessary steps to ensure minors are not allowed to gamble or loiter in gambling areas, drink alcoholic beverages, or purchase tobacco.
• Have knowledge of the ordinances, regulations, laws, policies, and procedures relating to the Team Member’s department.
• Have knowledge of the Property’s programs to address problem gaming.
• Report any acts of wrongdoing of which the Team Member may have knowledge.

• Culinary Degree plus three (3) years of culinary experience, or equivalent experience; or a combination of education and experience may be considered.

• Experience as manager or supervisor in a high-volume complex hospitality environment strongly preferred.
• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them and assign duties fairly
• Familiarity with the best practices in the hotel and catering services industry
• Knowledge of health and safety standards
• Proficient in Microsoft Office, Point of Sale and restaurant management software
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills

Certificates, Licenses, and Registrations: Virginia Racing Commission License

     Valid Driver’s License with a minimum of three (3) years driving experience.

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.  While performing the duties of this job, the employee is frequently required to sit or stand; walk; use hands to finger reach, handle, or feel objects, tools, or controls; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl; and talk or hear.  The employee may also be required to lift, push, and pull up to 25lbs.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate to loud. The employee is subjected to circulate throughout the assigned areas, including the smoking area, actively observing players and functioning of machines.

A review of this description has excluded the marginal functions of this job which are incidental to the performance of fundamental job duties. All duties or requirements are essential job functions. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be expected to follow any other job-related instruction and to perform any other job-related duties requested by their supervisor. This document does not create an employment contract, implied or otherwise, other than an “at-will” employment relationship.