Executive Sous Chef

At Willows Lodge, we prioritize our employees' growth and well-being. Our company culture is built on a foundation of inclusivity, diversity, and continuous development. We offer a comprehensive benefits package, including health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs and employee discounts.

We are committed to providing ongoing training and development opportunities to help our team members build the skills and knowledge they need to advance their careers. Whether you're just starting out in the hospitality industry or are a seasoned professional, we offer a supportive and collaborative work environment that encourages growth and fosters success.

We are seeking a highly motivated and experienced Sous Chef to join our culinary team at Willows Lodge. As a key member of our kitchen staff, you will be responsible for assisting in the coordination of kitchen activities, collaborating with our chef team to plan and develop menus, and ensuring the highest quality of food products.

• Assist in coordinating activities of Line Cooks and Kitchen Stewards.
• Collaborate with chef team to plan and develop recipes and menus, taking into account seasonal availability of ingredients and the likely number of guests.
• Check the quality of raw and cooked food products to ensure that standards are met.
• Inspect supplies, equipment, and work areas to ensure conformance to established standards.
• Order or requisition food and other supplies needed to ensure efficient operation.
• Record production and operational data on specified forms.
• Ensure that the day starts correctly by communicating with employees, other supervisory personnel, and chef.
• Coordinate with other departments to ensure that special guest requests are completed and created in a timely manner.
• Maintain the overall operations of the kitchen in the absence of managing chefs.
• Read menus to estimate food requirements and procure food from storage.
• Wash, peel, cut, and shred vegetables and fruits to prepare them for use.
• Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Add seasoning to foods during mixing or cooking.
• Observe and test foods being cooked by tasting, smelling, and piercing with fork or thermometer to determine that it is cooked.
• Carve meats, portion food on serving plates, add gravies and sauces, and garnish servings to fill orders.
• Slice roast such as beef, veal, pork, and lamb for cold platters or sandwiches.

• 2-3 years previous culinary leadership experience in a professional kitchen environment.
• Active WA State Food handlers permit.
• Must be able to work a variety of night and weekend shifts.
• Requires strong organizational skills.
• Must be able to work independently.
• Able to be on your feet for long periods of time.
• Able to lift at least 50 pounds.
• Skillfully uses utensils and equipment needed for the position.
• Follows instructions and recipes as needed.
• Measures, portions, or otherwise prepares food with great precision and efficiency.
• Accurately completes forms, waste logs, production sheets, etc.
• Communicates ingredients, preparation methods, and promotions to guests as appropriate.
• Reads and understands and complies with instructions, safety rules, and guidelines.
• Speaks with poise, voice control, and confidence.

The compensation for this position is $28.50/Hr. - $28.50/Hr. based on qualifications and experience.