Executive Sous Chef

sbcos; Seattle (WA); On-site; USD 79,000 - 106,000; Full time

Benefits offered by this job

Medical insurance

Dental coverage

Vision plan

PTO

401(k) matching

Wellness support

Life and disability coverage

Savings accounts

Tuition aid

Travel and lodging perks

Job summary

The Executive Sous Chef at Stonebridge Seattle is responsible for overseeing food preparation, maintaining high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, ensures quality, and partners with the Executive Chef to manage inventory, orders, and menu development in compliance with health and safety regulations.

Ideal candidates will have 2–4 years of related experience or a certificate, strong leadership and communication skills, and proficiency

Qualifications

• College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience.
• Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
• Proficiency in MS Office, Outlook, Word, and Excel.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory, and control budgets.

Responsibilities

• Oversee food preparation and maintain high culinary standards.
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
• Develop menus and recipes with the Executive Chef.
• Monitor inventory, order supplies, and manage costs.
• Ensure health and safety compliance and proper sanitation.

Job description

City, State: Seattle, Washington

Title: Executive Sous Chef

Location: Seattle, WA

FLSA: Exempt

Status: Full-time

Reports to: Executive Chef

Supervises: Kitchen Team Members

Pay Range: $90,000 - $95,000 annually

Job Summary

The Executive Sous Chef is responsible for overseeing food preparation, ensuring high culinary standards, and assisting with kitchen management. This role supervises kitchen staff, monitors food quality, and collaborates with the Executive Chef to manage inventory, order supplies, and develop menus while ensuring compliance with health and safety regulations.

Essential Functions and Duties

• Ensure food quality by checking raw and cooked products to meet culinary standards.
• Monitor sanitation practices and ensure compliance with health and safety regulations.
• Inspect the quantity and quality of received products and manage inventory.
• Order and requisition food supplies to maintain efficient kitchen operations.
• Supervise kitchen staff and coordinate food preparation and kitchen maintenance.
• Inspect supplies, equipment, and work areas to ensure compliance with standards.
• Oversee food presentation, including creating decorative food displays.
• Instruct cooks and other kitchen staff in food preparation, garnishing, and presentation techniques.
• Estimate food and ingredient costs and manage supply needs.
• Collaborate with the Executive Chef and team to develop recipes and menus, considering seasonal ingredients and customer demand.
• Maintain regular attendance and uphold high standards of personal appearance and grooming.
• Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties.

Required Experience, Education, and Skills

• College or university program certificate, or 2-4 years of related experience and/or training, or an equivalent combination of education and experience.
• Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
• Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory, and control budgets effectively.
• Excellent communication skills, with the ability to collaborate with team members and other departments.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Work Environment

• Primarily a kitchen environment with exposure to high temperatures and kitchen equipment.
• Frequent exposure to cleaning chemicals throughout the day.
• Standing for more than 90% of the time.
• Walking for more than 50% of the time.
• Lifting and pushing/pulling up to 50 lbs. more than 1/3 of the time.
• Flexibility to work evenings, weekends, and holidays as required.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties , or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity

Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Resumes and applications for employment will be evaluated based on qualifications and the ability to meet the position's requirements.

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2026-09-02

Benefits

• medical
• dental
• vision
• PTO
• 401(k) matching
• wellness support
• life and disability coverage
• savings accounts
• tuition aid
• travel and lodging perks

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.