Sous Chef, Culinary

Tacoma, WA, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $26.00 - $28.00

Benefits

Medical insurance

Dental Insurance

Life insurance

Paid Time Off

Paid holidays

401(k) Plan

flexible schedule

Job Description

BlueStar Resort & Golf (BSRG) is a premier resort and golf destination known for its exceptional service, stunning landscapes, and commitment to providing memorable guest experiences. Nestled in a vibrant community, BSRG combines luxurious amenities with a warm and welcoming environment, making it a sought-after location for both guests and professionals in the hospitality industry. The resort prides itself on fostering a collaborative workplace culture where innovation, dedication, and excellence are valued and encouraged. With ongoing growth and development, BSRG continues to set high standards in the resort and culinary sectors, creating opportunities for career advancement and professional growth for its team members.

The Sous Chef position at BlueStar Resort & Golf represents an exciting opportunity for culinary professionals who are passionate about delivering high-quality food and exceptional guest service. This full-time role offers an hourly wage range of $26.00 to $28.00 and plays a critical role in the kitchen management team. Reporting directly to the Kitchen Manager, the Sous Chef is accountable for assisting the Executive Sous Chef in overseeing daily kitchen operations and managing staff. Key responsibilities include menu planning, food preparation, supervising kitchen staff, maintaining food safety and sanitation standards, controlling food costs, and fostering a positive and productive work environment.

Candidates joining BSRG as a Sous Chef will benefit from a competitive compensation package and a comprehensive benefits program. Full-time employees working 30 hours or more per week are eligible for medical, dental, and life insurance plans beginning the first of the month after 60 days of employment. Additionally, they accrue paid time off (PTO) at a rate of 120 hours annually and receive seven paid holidays each year. All team members aged 21 and older can participate in the company 401(k) plan after completing 30 days of service. The workplace environment is dynamic, with opportunities to engage in culinary exhibitions, educational seminars, and industry events that support continual learning and professional development.

The ideal Sous Chef will be highly customer-oriented, able to work under pressure, and able to balance multiple priorities. Leadership skills are essential, including the ability to motivate and develop team members while upholding the core values of honesty, integrity, respect, teamwork, and competitive spirit. This role demands creativity, strong organizational skills, and a commitment to excellence. Candidates should be prepared for a flexible work schedule, including evenings and weekends, and a fast-paced kitchen environment that demands attention to detail and the ability to consistently meet and exceed high standards of quality and guest satisfaction. This role also involves physical demands typical of culinary professionals, including prolonged standing, lifting, and manual dexterity.

Job Requirements

High school diploma or equivalent preferred
Minimum two years experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager
One to two years supervisory experience preferred
American Culinary Federation certification preferred
Current Food Handlers Card
Proficient with Microsoft Office and Excel
Advanced food safety and sanitation knowledge
Ability to calculate costs and analyze budgets
Strong communication skills
Ability to work flexible hours including evenings and weekends
Ability to lift up to 50 pounds
Must demonstrate leadership and team-building skills
Must be highly customer oriented and responsive
Ability to multitask and work under pressure

Job Qualifications

High school diploma or equivalent preferred
Minimum two years experience as Sous Chef, Assistant Chef, or Assistant Kitchen Manager, preferably in large hotel or high-volume restaurants, or equivalent education
One to two years supervisory experience preferred
American Culinary Federation certification preferred
Current Food Handlers Card
Proficient computer skills including Microsoft Office and Excel
Advanced knowledge of food safety, sanitation, and cost control
Ability to read and interpret industry periodicals
Ability to understand standardized recipe formats
Ability to write reports and correspondence
Effective verbal communication skills
Skilled in calculating food costs, menu pricing, and inventory
Ability to develop innovative culinary programs
Strong budgetary and analytical skills
Excellent planning, problem-solving, decision-making, delegation, time management, and employee development skills
High attention to detail, accuracy, and timeliness
Strong initiative and independent judgment
Comfortable working in fast-paced environments with flexible scheduling including evenings and weekends

Job Duties

Communicate the core values and mission of BlueStar Resort & Golf to support company goals
Plan menus, schedule production, create purchase orders for food, assure food safety and quality
Provide accurate recipes and cost sheets for menu and banquet items
Develop positive customer relations through proactive interactions
Create an enjoyable and productive work environment by leading by example and encouraging communication
Assist with hiring and training of culinary team and appraising performance
Supervise staff according to company values and policies, perform team member duties as needed
Ensure a safe, clean, and collaborative kitchen environment
Represent the company professionally
Write reports, order guides, and production guides as needed
Execute budgets on daily, monthly, and annual basis
Maintain standards of excellence and attend culinary events
Coordinate kitchen functions and complete inventory and labor tracking in absence of Executive Sous Chef
Perform other duties as assigned