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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $85,000.00 - $90,000.00
Work Schedule
Standard Hours
Flexible
Weekend Shifts
Benefits
cellphone allowance
paid daily
Paid Time Off
Holiday pay
Discounted lodging
Discounted dining
Discounted spa
Discounted golf
Discounted retail
Employee assistance program
volunteer opportunities
Committee participation
Task force work
Online Learning Platform
Referral Bonus
Job Description
Cedarbrook Lodge is a renowned Pacific Northwest retreat acclaimed for its exceptional hospitality, commitment to sustainability, and unforgettable dining experiences. Situated conveniently less than five minutes from SeaTac International Airport, Cedarbrook Lodge is a serene oasis set on 18 lush acres that offers guests a unique blend of convenience and relaxation. The lodge features 167 guest rooms and suites designed for comfort and tranquility, complete with complimentary amenities such as a Northwest-inspired breakfast and airport shuttle service. Guests also enjoy the award-winning Copperleaf Restaurant and Copperleaf Bar & Terrace, where they can savor innovative, seasonally inspired Northwest cuisine in a... Show More
Job Requirements
- Culinary arts degree and/or equivalent training with three or more years of culinary lead or supervisory experience
- Working knowledge of banquets in high-end establishments
- Working knowledge of major and minor sauces
- Working knowledge of proper butchering techniques
- Familiarity with specialized culinary equipment
- Advanced knife skills
- Flexibility to perform multiple tasks and work in stressful situations with shifting priorities
- Ability to emulate and collaborate with Executive Chef's management style
- Full support for Executive Chef's vision
- Familiarity with Microsoft Word, Excel, Outlook and other computer programs
- Excellent people skills and professional demeanor
- Detail-oriented, reliable and punctual
- Exceptional organizational skills
- Ability to adjust preparations for flavor and guest needs
- Ability to evaluate food quality through inspection, taste, touch and smell
- Food handling and other permits, licenses or certifications as required
- A positive attitude toward guest requests
- Open availability including weekends and holidays
- Flexible scheduling
Job Qualifications
- Culinary arts degree or equivalent training
- Three or more years of culinary lead or supervisory experience in a similar environment
- Working knowledge of banquet operations in high-end establishments
- Proficiency with major and minor sauces
- Knowledge of proper butchering techniques
- Familiarity with specialized culinary equipment
- Advanced knife skills
- Proficiency in Microsoft Word, Excel and Outlook
- Excellent people skills
- Professional, friendly and enthusiastic demeanor
- Detail-oriented and organized
- Ability to adjust food preparations for flavor and guest needs
- Ability to evaluate food quality using visual inspection, taste, touch and smell
- Food handling permits and certifications as required
Job Duties
- Maintain responsibility for day-to-day kitchen operations
- Oversee kitchen in absence of Executive Chef
- Develop and implement procedures to meet/exceed standards
- Communicate daily with Executive Chef for updates and revisions
- Maintain high standards for food quality, consistency, presentation, portion control, handling, sanitation and safety
- Ensure timely and courteous follow-through on client, guest and team requests
- Assist in staff selection, supervision, training, development, scheduling, evaluation, discipline and counseling
- Demonstrate positive leadership to empower employees
- Monitor food and labor costs
- Conduct daily walk-throughs of storage and food lines for sanitation and rotation
- Assist with purchasing, receiving and inventory of kitchen items
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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