Sous Chef

Central Purpose

To enrich the lives of our community by providing joy and freedom through exploration.

Core Values

• Seek first to help
• Dedicated to results
• Optimism in action
• Solution seekers

Supervision

Supervises line and prep cooks.

Responsibilities

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

Skills

• Minimum 2 years of experience in a Sous Chef or comparable kitchen leadership role.
• Ability to lead, motivate, and train kitchen staff while maintaining a positive, team‑oriented work environment.
• Strong organizational, time‑management, and communication skills; capable of managing multiple stations and priorities during high‑volume service.
• Proficient in cooking techniques, sauces, and recipe execution; able to read, scale, and consistently execute standardized recipes.
• Thorough knowledge of food safety, sanitation, proper food handling, temperature control, and kitchen cleanliness standards.
• Ability to remain organized and composed during high‑volume service while maintaining food quality, consistency, and kitchen standards.
• Effective at training kitchen staff on recipes, cooking techniques, station procedures, food safety, and operational expectations.
• ServSafe Manager certification preferred or willingness to obtain certification; Washington State Health District Food Service Permit required.

Physical Demands & Requirements

• Consistent standing and walking while in operation; ability to stand, walk, climb, balance, kneel, stoop, and crouch for extended periods.
• Frequent lifting, pulling, and pushing of items up to 100 lb (e.g., loading/unloading a snowcat trailer twice daily).
• Direct work with broilers, deep fryers, salamanders, and ovens.
• Regular exposure to hot cooking surfaces, moderate noise levels, and outdoor winter conditions when receiving deliveries.
• Regular vision and hearing requirements (67‑100% of the time) for reading, communication with guests and employees.
• Fine motor skills for writing, using a phone system, and handling food items.

Pay

$22.00 – $28.00 per hour (hourly, Group III, Non‑Exempt).