Lead Kitchen Sous Chef — Service & Ops Leader

Mission-Ridge-Ski-Resort; Wenatchee (WA); On-site; USD 30,000 - 39,000; Full time

Job summary

Mission Ridge Ski Resort's Hampton Lodge is hiring a Kitchen Sous Chef who will support the Executive Chef in daily kitchen operations, lead prep and service, and uphold quality, portion, and presentation standards. The ideal candidate has at least two years in a sous chef or leadership role, strong organizational and communication skills, and a solid grasp of food safety.

ServSafe certification is preferred, and a Washington health permit is required.

Qualifications

• Minimum 2 years of sous chef or leadership kitchen experience.
• Ability to lead, motivate, and train kitchen staff.
• Strong organizational, time-management, and communication skills.
• Solid knowledge of food safety, sanitation, and temperature control.
• Read, scale, and execute standardized recipes.
• ServSafe Manager certification preferred or willingness to obtain.
• Washington State Health District Food Service Permit required.

Responsibilities

• Support the Executive Chef in daily kitchen operations, including opening/closing procedures and shift execution.
• Direct kitchen operations during service and manage ticket flow.
• Organize daily prep and production priorities.
• Ensure menu items meet standardized recipes and quality standards.
• Provide direction, training, and station development for staff.
• Assist with inventory, storage, and waste reduction.
• Enforce food-safety procedures and Washington health requirements.
• Serve as kitchen leader when the Executive Chef is unavailable.

Skills

Sous Chef Experience

Leadership

Organization & Time Management

Culinary & Recipe Execution

Food Safety & Sanitation

Adaptability

Training & Development

ServSafe Certification

Washington State Health Permit

Job description

Mission Ridge Ski Resort's Hampton Lodge is hiring a Kitchen Sous Chef who will support the Executive Chef in daily kitchen operations, lead prep and service, and uphold quality, portion, and presentation standards. The ideal candidate has at least two years in a sous chef or leadership role, strong organizational and communication skills, and a solid grasp of food safety.

ServSafe certification is preferred, and a Washington health permit is required.