Executive Sous Chef: Lead Creative Menus & Team Growth

Harri; Bellevue (WA); On-site; USD 90,000 - 120,000; Full time

Benefits offered by this job

Merit-based raises

Performance incentives

Onsite meals

Career development

Paid sick time

Paid time off

EAP

Commuter benefits

Job summary

The ONE GROUP is seeking an Executive Sous Chef to be the right-hand leader to the Executive Chef, driving daily kitchen operations and preserving top-tier quality. This role requires a hands-on leader who fosters a team-first environment in a high-volume, upscale setting.

Ideal candidates have 5+ years in culinary leadership, a strong track record in cost control and menu innovation, and Serv Safe certification. This position offers growth opportunities within a global brand.

Qualifications

• 5+ years of leadership in a high-volume upscale kitchen.
• Proven ability to manage kitchen operations, control costs, and optimize efficiency.
• Strong leadership, communication, and team development skills.
• Expertise in menu development, execution, and culinary innovation.
• Ability to execute all kitchen positions and support staff when needed.

Responsibilities

• Oversee all kitchen operations and ensure quality and consistency.
• Expedite orders to maintain smooth service.
• Conduct daily line checks and ensure food safety.
• Develop seasonal menus aligned with brand and guest expectations.
• Collaborate with Events to meet culinary demands and sourcing needs.
• Lead, train, and mentor kitchen staff to uphold brand standards.

Skills

Culinary leadership

Team development

Cost control

Menu development

Food safety

Education

SERV Safe Food Manager Certification

Tools

POS systems

Inventory management software

Job description

The ONE GROUP is seeking an Executive Sous Chef to be the right-hand leader to the Executive Chef, driving daily kitchen operations and preserving top-tier quality. This role requires a hands-on leader who fosters a team-first environment in a high-volume, upscale setting.

Ideal candidates have 5+ years in culinary leadership, a strong track record in cost control and menu innovation, and Serv Safe certification. This position offers growth opportunities within a global brand.