Executive Sous Chef

Location:
Seattle, Washington (Fully on site near Seattle/Tacoma Airport)

Salary: $80K-$90K+ Bonus

Growing Hospitality Services provider seeks a new Executive Sous Chef to join their team.

• Responsible for food preparation and expediting.
• Maintain a clean and organized kitchen environment
• Maintain consistency in food quality standards.
• Rotate all products. Label and date all food in kitchen.
• Supervise kitchen staff to ensure efficient, safe, and high-quality food production
• Must have experience with large scalable productions.
• Train all kitchen staff on potential hazards and general safety and SOPs.
• Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles.
• Responsible for managing inventory & ordering products.
• Supporting administrative & operational duties like food & labor costing, P&L, Etc.
• Quality Control & audit each order for adherence to Corporate and Government guidelines.
• All other duties as assigned by the Executive Chef & GM.

• Four-year culinary degree preferred or equivalent working experience.
• 4+ years’ experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment.
• Supervisory experience preferred.
• Must be available/flexible to work evening hours.
• Have satisfactory driving record & valid drivers’ license.
• All candidates must pass a background check & drug screen prior to onboarding
• Medical/Dental/Vision coverage plans with employer contribution