Sous Chef

About the role

The Sous Chef serves as the Executive Chef's second-in-command, overseeing daily kitchen operations, menu execution, cost controls, and team leadership. This role reports to the Executive Chef and is accountable for consistent quality and a well-run kitchen team. Success in this role looks like disciplined kitchen operations, a well-trained culinary team, and dishes that consistently meet standard. Come work and play at Seattle’s home mountain, the Summit at Snoqualmie. Located an hour from Seattle, at the junction where the Pacific Crest Trail crosses Interstate 90. With summer activities ramping up with spectacular Mountain Biking trails and Scenic Lift Rides, there is a lot to do all year long.

Responsibilities

• Collaborate with the Executive Chef on menu innovation and seasonal offerings.
• Drive continuous improvement initiatives based on kitchen performance analysis.
• Support special event and catering logistics.
• Oversee culinary operations, food preparation, and service delivery, maintaining quality standards.
• Implement food cost controls, portion management, and waste reduction initiatives.
• Oversee inventory and procurement, including ordering, receiving, storage, and rotation of products.
• Implement and monitor food safety protocols, sanitation standards, and health department compliance.
• Manage staff scheduling and labor to optimize coverage and control costs.
• Lead culinary team training, mentoring, and performance coaching.
• Orchestrate kitchen operations during peak service periods, ensuring seamless coordination between stations.
• Collaborate with front-of-house leadership to ensure seamless service delivery.

Qualifications

• Formal culinary education or equivalent combination of professional experience.
• Proven kitchen leadership experience directing culinary teams in high-volume, fast-paced environments.
• Experience in menu development, cost control, inventory management, and staff training.
• Advanced knife skills, cooking techniques, and culinary knowledge across multiple cuisines.
• Financial acumen in food costing, portion control, and kitchen profit/loss management.
• Obtain and maintain a Washington State Food Worker Card.
• Current food safety certifications (preferred).

Pay

$28.00 - $32.00/hr (DOE). This is a non-benefited role.

Benefits

• All individuals may contribute to the 401(k); eligibility for discretionary match after 1,000 hours in a calendar year (2‑year vesting cliff).
• Sick time accrual: 1 hour per 40 hours worked, up to 64 hours per year.
• Ally Heath benefit: telemedicine and mental health appointments for all family members, no copays or deductibles, $4 weekly deduction.