Executive Sous Chef — Lead Kitchen, Menus & Quality

Stonebridge Companies; Seattle (WA); On-site; USD 90,000 - 95,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Paid time off

401(k) matching

Wellness support

Life and disability coverage

Savings accounts

Tuition aid

Travel and lodging perks

Job summary

Stonebridge Companies is seeking an Executive Sous Chef in Seattle, WA. You will oversee food preparation, supervise kitchen staff, and collaborate with the Executive Chef on inventory, supplies, and menu development to meet high culinary standards.

This full-time, on-site position requires strong leadership, food safety knowledge, and budgeting ability to deliver exceptional guest experiences while adhering to health regulations.

Qualifications

• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory, and control budgets.
• Excellent communication with team and other departments.
• Proficient in basic computer functions (MS Office, Outlook, Word, Excel).

Responsibilities

• Oversee food preparation and maintain high culinary standards.
• Supervise kitchen staff and coordinate food preparation.
• Monitor inventory, place orders, and manage supplies.
• Develop menus with Executive Chef considering seasonal ingredients.
• Ensure health and safety compliance in all kitchen operations.
• Train cooks and kitchen staff in preparation and presentation techniques.

Skills

Supervisory skills

Leadership

Communication

Food safety knowledge

Inventory management

Budget control

MS Office

Excel

Outlook

Word

Education

College or university certificate / 2-4 years related experience

Tools

MS Office

Outlook

Word

Excel

Job description

Stonebridge Companies is seeking an Executive Sous Chef in Seattle, WA. You will oversee food preparation, supervise kitchen staff, and collaborate with the Executive Chef on inventory, supplies, and menu development to meet high culinary standards.

This full-time, on-site position requires strong leadership, food safety knowledge, and budgeting ability to deliver exceptional guest experiences while adhering to health regulations.