Executive Sous Chef

Hirebridge; Bellevue (WA); On-site; USD 85,000 - 100,000; Full time

Benefits offered by this job

Competitive salary

Paid vacation

Dining discount for you and up to 5

401k with match

Education reimbursement

Medical/Dental/Vision/Life insurance

Job summary

Water Grill in Southern California is seeking an Executive Sous Chef to lead kitchen operations, mentor staff, and uphold the restaurant’s seafood standards. You will work closely with the Executive Chef to ensure consistent quality and a superior guest experience.

The ideal candidate has at least 3 years as sous chef, formal culinary training, and strong English communication. This role offers a competitive salary, bonus potential, and comprehensive benefits.

Qualifications

• Minimum of 21 years of age.
• At least 3 years experience as sous chef/kitchen manager.
• Fluency in English, both spoken and written.
• Knowledge of menu development, costing and kitchen operations.

Responsibilities

• Complete opening and closing duties as assigned.
• Create prep lists for kitchen crew.
• Support preparation of all items for service.
• Monitor cleanliness and sanitation of assigned station.
• Develop kitchen crew through cross-training and coaching.
• Lead rollout of menu items, seasonal items, and recipe changes.
• Participate in interviews and selection of new staff.
• Interact with Guests to address needs and feedback.

Skills

Leadership

Financial planning

English communication

Kitchen management

Culinary training

Education

High school diploma

Formal culinary training

Job description

For over 25 years,Water Grillhas sated the palates of seafood lovers in Southern California.Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

Here’s What We’ll Bring To The Table for Executive Sous Chef:

• Competitive Salary:$85,000 - $100,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Executive Sous Chefsare held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Executive Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Executive Sous Chef with us is “standards-driven” and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities:

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience:

• Minimum of 21 years of age.
• 3years experience as a sous chef/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches