Executive Sous Chef - Sage Lodge
Columbia Hospitality
- Pray, MT
- Permanent
- Full-time
- Paid Time off & Holiday Pay (Because Balance Matters)
- Benefits - Medical, Dental, Vision, Disability, 401K
- HSA/FSA Plans -with employer contribution
- Values Based Culture (#OMGLIFE)
- Get Paid Daily (Make any day payday)
- 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)
- Incentive Eligible
- 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, presentation, 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.
- 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 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 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.