Sous Chef

Mission Ridge exists to improve the lives of our guests. We want to fill their hearts with unexplainable joy, freedom, fun, and the excitement of exploration, while strengthening the community we call home. We're looking for a Sous Chef to help lead our culinary team in creating memorable food experiences for our guests every day. Our work is guided by four core values:
Seek First to Help, Dedicated to Results, Optimism in Action, and Solution Seekers.

Group/Class:Hourly, Group III, Non-Exempt

Reports to:Executive Chef

Pay Range:$22.00-$28.00/hr

Status:Seasonal/Full Time

The Kitchen Sous Chef is a key leadership position responsible for supporting the Executive Chef in the daily operation of the Hampton Lodge kitchen. This role provides hands‑on leadership during prep and service, helping ensure the kitchen operates efficiently while maintaining consistent standards for food quality, recipe execution, presentation, cleanliness, and food safety.

The Sous Chef leads by example, provides direction and support to kitchen staff, and helps maintain an organized, productive, and team‑oriented work environment. The ideal candidate is dependable, organized, confident under pressure, and capable of taking ownership of kitchen operations when the Executive Chef is unavailable.

• Kitchen Operations: Support the Executive Chef in daily kitchen operations, including opening and closing procedures, food preparation, production, service, and shift execution.
• Service & Line Management: Direct kitchen operations during service, coordinate stations, manage ticket flow, and ensure food is prepared accurately, efficiently, and to established standards.
• Production & Prep Management: Organize daily prep and production priorities, assign tasks, monitor completion, and ensure adequate product is prepared for expected business levels.
• Quality & Recipe Standards: Ensure all menu items are prepared according to standardized recipes, portion specifications, presentation standards, and established quality expectations.
• Staff Direction & Training: Provide daily direction to kitchen staff, assist with training and station development, and communicate performance or operational concerns to the Executive Chef.
• Inventory & Product Control: Assist with inventory, receiving, product rotation, proper storage, portion control, waste reduction, and maintaining appropriate product levels.
• Food Safety & Sanitation: Enforce food‑safety procedures, temperature controls, labeling and dating, proper storage, sanitation standards, and Washington State health requirements.
• Kitchen Organization: Maintain clean, organized, and properly stocked work areas while ensuring equipment, stations, and storage areas are ready for efficient operation.
• Shift Leadership: Serve as the kitchen leader when the Executive Chef is unavailable, making operational decisions and maintaining established kitchen standards.

• Sous Chef
  
  Experience:
  
  Minimum 2 years of experience in a Sous Chef or comparable kitchen leadership role.
• Leadership & Team Building: Ability to lead, motivate, and train kitchen staff while maintaining a positive, team‑oriented work environment.
• Organization, Time Management & Communication: Strong organizational, time‑management, and communication skills with the ability to manage multiple stations and priorities during high‑volume service.
• Culinary & Recipe Execution: Strong understanding of cooking techniques, sauces, and recipe execution, with the ability to read, scale, and consistently execute standardized recipes.
• Food Safety & Sanitation: Thorough knowledge of food safety, sanitation, proper food handling, temperature control, and kitchen cleanliness standards.
• Adaptabi…