As the Sous Chef at The Golf Club at Newcastle, you will be responsible for three distinct areas: product, people, and profit.

Product: In coordination with the Chef, you will develop and execute recipes as well as always ensure proper safety and sanitation in the kitchen.

People: You will oversee all kitchen operations; including supervising, training, and coordinating all related culinary activities.

Profit: You will manage labor schedules, food costs, and inventory levels.

Essential Duties And Responsibilities:

• Ensure recipes are followed consistently and our guests receive a dish made to the same specifications each time.
• Ensure recipe ingredients are checked for quality on a consistent basis.
• Ensure kitchen is always held to the highest health and cleanliness standards.
• Maintain effective communication with all team members both FOH and BOH.
• Ensure the product is delivered to the guest in a timely manner and is of the highest quality.
• Ensure proper safe work environment to include compliance with OSHA/WISHA.
• Continually look for ways to improve processes, procedures, and reduce costs.
• Assist in monthly inventory maintaining a variance of less than 1%.

Qualifications, Education And/Or Experience:

• Ability to multi-task while remaining focused on the key objectives of the position.
• Proficient in all stations of line work and short order cooking.
• High School diploma or equivalent.
• Minimum of 3 years line experience at an Oki Property or kitchen lead in a multi-outlet facility.
• Must have current Washington State Health Card.

Work Environment:

• The work environment characteristics described here are representative of those a team member encounters while performing the essential functions of this position.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this position, the team member must have the ability to lift 50 pounds occasionally.
• Lifting, reaching, bending, twisting, pushing, pulling, squatting, grasping, and using arm-hand coordination on a consistent basis.
• Stamina to stand on feet for long periods of time.

Compensation Details:

• Offered rate of pay range: $70,000- $80,000 per hour.
• Eligible for overtime.

• Golf benefits for free play, guest passes, and visits to all 8 Oki courses.
• 50% discount on shift meals.
• 25% discount for you and up to four guests (not including alcoholic beverages).
• Flexible work environment.
• 401K with company match.
• Paid sick time.
• Team Member Referral Program participation.
• Medical/dental/vision/telehealth coverage for full-time team members.
• FSA options.
• Company paid life insurance and long term disability.
• Paid vacation.
• Holiday pay.

• Ability to multi-task while remaining focused on key objectives.
• Proficient in all stations of line work and short order cooking.
• Minimum of 3 years line experience at an Oki Property or kitchen lead in a multi-outlet facility.
• Must have current Washington State Health Card.
• Effective communication skills with all team members.
• Knowledge of safety and sanitation standards.