Sous Chef

Olympia Hospitality F&B Supervisor

We're more than just a team we're a community dedicated to making a difference every day.

At Olympia Hospitality, we create a fun, supportive environment where growth never stops, and success is celebrated together. Guided by our values of continuous improvement, accountability, concern for others, and trust, we foster a culture of collaboration and integrity. If you're passionate, driven, and ready to thrive, we'd love to have you on our team. Apply today and build a career that inspires you!

The F&B Supervisor safely and efficiently provides excellent customer service with a smile! We want our guests to feel good about their dining experience so that they will tell others and become loyal customers. We expect and encourage you to go out of your way to talk to guests and find out what their needs are before they have to ask you.

Join a team that puts your well-being first!

At Olympia Hospitality, we believe in supporting our employees both in and out of the workplace. When you join us, you're not just getting a job you're joining a family-first organization that cares about your health and wellness, your future, and your overall satisfaction.

Here's how we show our commitment:

• Health Coverage That Works for You: We contribute up to 80% toward individual health plans and offer affordable dental and vision insurance. Plus, with FSA and HSA options, you can plan for your healthcare costs your way.
• Secure Your Future: With our 401K plan and discretionary yearly match, you can build the financial future you deserve.
• Peace of Mind: We provide paid group term life insurance for select positions, 50% shared cost short-term disability, and you have the option to purchase additional employee paid life insurance.
• Time for You: Enjoy our robust PTO plan and 7 paid holidays to maintain work-life balance. Need quick access to your paycheck? Our earned wage access program has you covered!
• Additional Support: From our Employee Assistance Program (EAP) to a sober support network, and our commitment to being a recovery-friendly workplace, we're here to help you thrive personally and professionally.
• Perks: Love to travel? Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations!

We're more than just a businesswe're a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do, from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling, balanced, and supported career. Apply today!

Rate of Pay: $25-$27/hr

Overview:

The Sous Chef is responsible for the preparation of high-quality meals in accordance with company standards, menu specifications and production schedules set forth by the Executive Chef; and always maintaining and adhering to the health and food safety program per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods. As directed by the Executive Chef, this position must maintain standard operating procedures, kitchen systems including preparation logs, inventories, product usage and PMIX reporting, administrative and training programs for the development of his/her staff, financial prudence for food and labor costs, programming/menus for all meal periods. This position is also responsible for ensuring that health and safety standards are always maintained per state and federal regulations. As a leader, ensures and is committed to the development of a cohesive staff that consistently produces high quality food which promotes profitability and a positive culture.

This employee must display effective listening and communication skills, initiative, ability to work independently and in teams, and lead by example. The employee must be able to exercise good judgment and discretion, display effective problem-solving skills, and provide excellent customer service. Additionally, the employee must have the ability to multi-task, maintain composure under pressure, and display a high level of professionalism, integrity, and follow through.

Additional Information:

To apply for this position, you must be legally authorized to work in the United States. Upon hire you must complete the I-9 form no later than your first day of employment.

We expect our employees to approach their work with passion, enthusiasm, and attention to customer satisfaction. We also expect our employees to champion, embrace and live the company values: Fun, Accountability, Concern for Others, Continuous Improvement, and Trust. Our values are at the center of everything we do. We use them as guides to make decisions and chart our course daily.

Essential Functions of the Job:

• Regular attendance and reporting to work on time, ready to begin your shift is an essential function of employment (being tardy places an unfair burden on the team)
• Ability to work flexible schedules (including weekends, nights, holidays) to meet hotel/guest needs
• Communicating effectively, both verbally and in writing (i.e. use appropriate language, display proper tone, attitude and body language when communicating)
• Ability to understand and follow instructions as directed by supervisor/manager
• Working Safely is a condition of employment. All employees must follow the safety policies
• Performing the job duties as described. (Reasonable accommodations will be considered in accommodating eligible employees. If you believe you need an accommodation, please speak with your supervisor, General Manager, or Human Resources)

Expectations of all Employees:

• Be polite, courteous and helpful to all guests and coworkers, displaying a positive "can do" attitude while maintaining a high level of professionalism consistent with the company values
• Acknowledge our guests with a smile and friendly "hello." Promptly attend to guest needs
• Comply with all hotel policies and procedures, i.e. Employee Handbook, Conduct Policy, Safety Policy, etc.
• Comply with guest privacy standards
• Report to your supervisor or the MOD, immediately, all injuries occurring while on duty, no matter how minor . (Fraud, Dishonesty and False Statements regarding an injury will result in disciplinary action up to and including termination)
• Act as a safety and security agent by identifying and reporting potential risks to guests and/or employees to the Manager or General Manager
• Arrive to work on time (follow call-out policy), and in appropriate work attire, (uniform, foot wear and name tag) neat in appearance
• Complete work in a timely manner and meet productivity standards/expectations
• Keep work area clean, neat, and well organized
• Demonstrate a team behavior and attitude of working together effectively to accomplish tasks (even if outside specific job duties)
• Seek approval from management prior to working overtime (i.e. punching in early or staying beyond scheduled shift)
• Perform additional duties as assigned

Job Duties and Responsibilities:

• Assist Executive Chef and assumes chef's responsibilities in their absence
• Oversee production and operations in the kitchen which includes the planning and directing of all food preparation
• Communicate with Sales Dept. to facilitate effective and professional delivery of all meetings/banquet contracts
• Prepare work schedules in accordance with forecasts, staffing guidelines and labor productivity goals
• Follow and ensure accuracy of all recipes and standard operating procedures to provide consistency and uniformity
• Prepare food as directed for banquet, dining room, and or in room dining, in accordance with established portion and quality control standards
• Prepare meals in accordance with established portion and quality control standards
• Know content in all training manuals and update when necessary
• Assist Chef in creation of specials and other specialty menus; assist in the development of restaurant and banquet menus and recipes
• Monitor material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan
• Manage food and beverage cost utilization of vendor sourcing and analyzation, PMIX analysis and quality assurance
• Supervise the Food Department Safety program to ensure compliance
• Execute and supervise food production and food safety
• Limit access to kitchen by non-department employees
• Participate in all month end responsibilities including inventory
• Execute and supervise daily and weekly cleaning checklist
• Assist in training, supervision, and the development of kitchen staff