Resort Executive Chef

Year Round
WORK AND PLAY IN THE MOUNTAINS
Join our team of big mountain adventurers at the largest ski resort in Washington! Here at Crystal, it's more than our work. It's our passion for the guest experience, the outdoors, and the community that bring us together at the end of the tree-lined road. We come from near and far to be up on the mountain because it's an experience you just don't get anywhere else. Events are always on the calendar and friends are always down to play. Work in the beautiful National Forest, neighboring Mt. Rainier, as a premier Ikon Pass destination with a whole lot of stoke to share.
JUST LIKE THE TREES, WE ARE GROWING! Apply today to grow your mountain roots with us- whether you are looking to escape the city, expand your skills, or progress in the ski industry, we have a variety of roles for hard-working and enthusiastic team-players. Find your line, join our team!
BIG PEAKS, BIGGER PERKS
Employee perks:

• Free Alterra season pass (unlimited, direct to lift at all Alterra resorts)
• + Free Alterra season pass for spouse and dependents 25 & under
• 50% off window ticket price at IKON partner resorts
• Free access to Alterra Mountain destinations during time off
• Free ski-referral letters for employees to use at other mountain resorts during time off
• Discounted friends & family day-ski vouchers (Up to 85% off)
• Discounts on Ski & Snowboard Lessons
• Discounts on Ski & Snowboard Rentals
• Discounts on Gear Tune-Ups
• Discounts on Food & Beverage
• Discounts at Crystal Mountain Retail shops
• Free Crystal branded swag
• Pro deals on gear with 100s of brands
• Discount Marketplace
• Deals on accessories, auto, electronics, entertainment, fitness, food, home, pet supplies, travel, and more
• Employee-only Night Skiing events
• Employee Housing available, on-mountain and off-mountain
• Accrued paid time off for eligible positions
• Group health insurance for eligible positions
• 401K benefit and generous match with immediate vesting for all staff members over 18
• Opportunities for growth, advancement, and year-round employment

Position Title:Resort Executive Sous Chef
Business Unit: Food & Beverage
Position Reports to: Executive Chef
Positions Reporting to this Role: Resort Culinary Teams
Location: Washington
Wage Range: $90,000 -100,000 annually
JOB SUMMARY
The Executive Chef is responsible for the effective management of all kitchens, to include Cascade Grill, Fireside Café, Rafters, Summit House, Campbell Basin, pop-up locations and Banquets. The Executive Chef is responsible for maintaining an organized and well-staffed kitchen and stewarding department. In addition, the position is responsible for keeping all equipment in good repair and maintaining all standards as set by the executive management team.
ESSENTIAL DUTIES

• Ensures great guest service through consistent execution of all menus and recipes, training and accountability of the culinary team in execution.
• Train and manage all culinary and stewarding personnel.
• Review, evaluate, and coach all kitchen personnel.
• Assist Executive Chef with controlling the day-to-day operation of all kitchens, ensuring a high-quality product and minimal waste.

• Assist with the preparation, design and creation of all menus, including banquets and daily specials.
• Assist with the organization of food festivals and special culinary events.
• Proper preparation and presentation of all food items in all restaurants.
• Maintain the cleanliness and good working order of all kitchens, refrigerators and storage areas.
• Maintain strict quality control on all food items.
• Keep an adequate food inventory in all kitchens to ensure an efficient operation.
• Ensure high level productivity and efficiency of the kitchen staff, help with scheduling of all kitchen employees according to business forecast and maintain a labor cost as set in the budget.
• Keep the food cost in line with the budget.
• Guide and train Line Cooks and help on the line as needed.
• Ensure that all kitchen/steward personnel conform to the established safety and health standards and codes as required by law.
• Evaluate products to assure that quality, price and related goods are consistently met.
• Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology.
• Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provide training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Support safe work habits and a safe working environment at all times.
• Attend all Sr. Level Resort meetings as required by the Director of Food & Beverage
• Perform other duties as directed.

KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Minimum 10 years of on-the-job culinary experience, of which at least 4 years are in the capacity of Executive Chef

• Creative problem-solver who brings passion, enthusiasm and fresh ideas.
• Proven track record of being organized, dependable and self-motivated.
• Team builder and ability to successfully manage and develop a team.
• Able to work independently and have the capacity to manage up and down.
• Must be skilled in the use of kitchen equipment
• Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach.
• Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality
• Working knowledge of various computer software programs
• Remodel and new build experience a plus

PHYSICAL DEMANDS AND WORKING CONDITIONS

• This position is required to work evenings, weekends and holidays while in operation.
• Able to lift, carry, or otherwise move and position a minimum of 20 pounds on an occasional basis.
• Manual dexterity to operate a computer and other common office equipment on a constant basis.
• Auditory and visual acuity to operate computers, phones, mobile devices and basic office equipment on a constant basis.
• Ability to work for extended periods of time sitting, bending, reaching, and speaking on a constant basis.
• Ability to work for extended periods of time standing, walking, kneeling, pushing and pulling on an occasional basis.
• Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations will be made to enable qualified individuals with disabilities to perform the essential functions.
An Equal Opportunity Employer