Executive Sous Chef

Addition Management LLC; Washington; Sur place; USD 80 000 - 90 000; Plein temps

Avantages offerts par ce poste

Medical/Dental/Vision coverage with-em

Résumé du poste

Addition Management LLC in Seattle, Washington, is seeking an Executive Sous Chef to lead a high-volume kitchen on-site near Seattle/Tacoma Airport. You will head food prep, ensure quality, supervise staff, and drive cost controls while maintaining safety and compliance.

The role requires 4+ years in a hands-on kitchen, a four-year culinary degree (preferred), evening availability, and a background check. Competitive salary with a bonus potential and comprehensive benefits are offered.

Qualifications

• Hands-on kitchen experience in high-volume or large-scale production.
• Supervisory experience with managing kitchen teams.
• Ability to work evenings and flexible hours.
• Familiarity with safety standards and SOPs.

Responsabilités

• Responsible for food preparation and expediting.
• Maintain a clean and organized kitchen environment.
• Maintain consistency in food quality standards.
• Rotate all products; label and date all food in kitchen.
• Supervise kitchen staff to ensure efficient, safe, and high-quality food production.
• Must have experience with large scalable productions.
• Train all kitchen staff on potential hazards and general safety and SOPs.
• Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles.
• Responsible for managing inventory & ordering products.
• Supporting administrative & operational duties like food & labor costing, P&L, Etc.
• Quality Control & audit each order for adherence to Corporate and Government guidelines.
• All other duties as assigned by the Executive Chef & GM.

Connaissances

Hands-on kitchen

Supervisory experience

Evening hours

Food safety

Formation

Four-year culinary degree or equivalent

Description du poste

Location: Seattle, Washington (Fully on site near Seattle/Tacoma Airport)

Salary: $80K-$90K+ Bonus

Growing Hospitality Services provider seeks a new Executive Sous Chef to join their team.

Responsibilities

• Responsible for food preparation and expediting.
• Maintain a clean and organized kitchen environment
• Maintain consistency in food quality standards.
• Rotate all products. Label and date all food in kitchen.
• Supervise kitchen staff to ensure efficient, safe, and high-quality food production
• Must have experience with large scalable productions.
• Train all kitchen staff on potential hazards and general safety and SOPs.
• Guest Service – Exhibiting a keen understanding and demonstration of hospitality principles.
• Responsible for managing inventory & ordering products.
• Supporting administrative & operational duties like food & labor costing, P&L, Etc.
• Quality Control & audit each order for adherence to Corporate and Government guidelines.
• All other duties as assigned by the Executive Chef & GM.

Qualifications

• Four-year culinary degree preferred or equivalent working experience.
• 4+ years’ experience in a hands-on kitchen environment, preferably in a high volume/ large scale production or catering establishment.
• Supervisory experience preferred.
• Must be available/flexible to work evening hours.
• Have satisfactory driving record & valid drivers’ license.
• All candidates must pass a background check & drug screen prior to onboarding
• Medical/Dental/Vision coverage plans with employer contribution