Sous Chef

Hiring a Sous Chef for independent restaurant in Kirkland.

Chef-owned restaurant group is hiring for a Sous Chef! We are passionate about food, local farms, and scratch cookery. Our menu changes seasonally as we work with local organic farms!

• Weekend availability a must
• This is an hourly, 40 hour a week position
• Total Pay: $27 - $32 per hour (includes base pay and expected hourly tips)

• Has worked as sous chef in restaurants with daily changing menus
• Created and implemented successful back of house operating systems using appropriate and available technology
• Demonstrates a passion for working with food
• Has been promoted regularly through a variety of positions
• Has worked in a variety of kitchens, including both high-end environments and numbers-oriented chains
• Has successfully managed labor and food cost budgets and otherwise contributed to the financial success of the organization
• Was consistently successful in training and developing staff members
• Is known for running an exceedingly clean kitchen
• Has a reputation for excellent relations with front of the house staff

• Management style consistent with DERUS Guiding Principles
• Bold, engaging, entertaining
• Literate
• Passionate about great food and great service
• Detail oriented
• Comfortable following established systems or solving problems on the fly, depending on the situation
• Can handle complexity and paradox
• Works effectively and efficiently under extremely stressful conditions, as well as when things are calm
• Establishes and maintains good communication and a positive working relationship with the Owners, Service Director, Chef and back of house staff
• Inspires co-workers to work effectively as a team

The Sous Chef is responsible for every aspect of the guest’s food experience. The Sous Chef reports directly to the Chef.

• Following the principles of Servant Leadership, and stewardship
• Develops new menu items, under direction of owner, and documents recipes and procedures.
• Ensures that all food meets quality and presentation standards.
• Cook soups, sauces and meats according to DERU standards.
• Resolves any customer complaints that are “passed up” from staff or asks for help from a owner
• Knows many regulars by name and knows their dining preferences.
• Orders and oversees inventory of everything except office supplies and liquor.
• Regularly teaches staff classes, including Welcome to the Roadhouse, Back of House Orientation, and Basic Food Safety.
• Completes Training Passport within the stated time frames and continues to live the Training Compact.
• Leads weekly DOR huddles with staff.
• Establishes and maintains good communication and a positive working relationship with the Managing Partner, Chef, Service Director and front of house staff.
• Certified in CPR and First Aid
• Serve Safe certified

• Health benefits for full-time team members
• 50% employee food discount
• Paid sick time

Job Type: Full-time