The goal of the Executive Sous Chef is to work directly with and in the absence of the Executive Chef to maintain and improve the culinary operations. The ideal Executive Sous Chef will accomplish this by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

Salary: $90,000/year

There's no place like Suncadia.

A premier all-season resort, Suncadia is tucked away on the sunny slopes of the Cascade mountains and offers guests three distinctive choices in hotel, Inn and private home accommodations. With more than 6,000 acres of forested mountain landscape, Suncadia features 40+ miles of hiking and biking trails, thirty-six holes of golf, a luxury spa, and the 2.2 million-acre Wenatchee Washington National Forest right next door. Plus, unparalleled activities like outdoor concerts, fine dining, swimming, and more.

Why join our team?

It takes a balance of innovators, relationship builders, and risk-takers to showcase the magic of Suncadia. There’s no one like you, and the individuality of our associates is central to our success. We value integrity and seek service-minded individuals who are passionate about delivering greatness. Sound like you? Join us and enjoy the benefits of being on our team.

Responsibilities:

• Maintain professional guest relations.
• Display knowledge of food preparation.
• Assist in selecting, training, scheduling, supervising, and counseling employees according to Suncadia policies and procedures.
• Complete all paperwork as assigned.
• Coordinate smooth operation of food preparation line by supervising line staff.
• Prepare food as required.
• Direct cleanliness of kitchen area.
• Maintain resort kitchen equipment.
• Display knowledge of safe operation of kitchen equipment.
• Maintain security of kitchen area.
• Act as Executive Chef in their absence.
• Direct control of food and labor costs.
• Train staff in use of working menus, recipe cards, and photograph standards.
• Direct staff in sanitary food handling techniques.
• Display understanding of Suncadia appearance standards.
• Attend all mandatory meetings.
• Complete other duties as assigned, to include cross training.

Qualifications:

• Minimum 5+ years experience as a cook in a high-volume restaurant or resort/hotel kitchen.
• Ability to work well with others.
• Able to communicate well with staff and customers.
• Active Food Handler’s permit or ability to obtain one.
• Ability to work flexible hours and days.
• Ability to read and communicate through written menu requirements.
• Supervisory skills including training, communication, and organization.

• Medical, dental, and vision benefits.
• 401k with a company match.
• 2 weeks of PTO and holiday pay in the first year.
• Free golf and discounts on resort retail and food & beverage.
• Opportunities for internal career growth and expansion.
• Monthly team member gatherings and quarterly events.
• Team member hotel discounts for travel experiences.

• Minimum 5+ years experience as a cook in a high-volume restaurant or resort/hotel kitchen.
• Strong communication skills with staff and customers.
• Supervisory skills including training and organization.
• Active Food Handler’s permit or ability to obtain one.
• Ability to work flexible hours and days.
• Capability to read and communicate through written menu requirements.