Executive Sous Chef — Lead a Premier Seafood Kitchen

Hirebridge

Bellevue (WA)

On-site

USD 85,000 - 100,000

Full time

11 days ago

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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

Pet healthcare savings account

Job summary

Water Grill is seeking an Executive Sous Chef to lead kitchen operations, partner with the Executive Chef, and ensure product quality and hospitality standards. You will drive training, quality assurance, and financial performance in a high-volume seafood kitchen.

We offer a path to leadership, training in operations and menu development, and a stable company culture with long-term growth opportunities.

Qualifications

Minimum of 21 years of age.
3 years 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 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

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.