Lead Sous Chef: Culinary Leadership & Kitchen Excellence

800_ilani Cowlitz Tribal Gaming Authority; United States; On-site; USD 55,000 - 85,000; Full time

Job summary

ilani, located on the Cowlitz Reservation in Ridgefield, Washington, is seeking a Sous Chef to lead the kitchen, plan and direct food preparation, and mentor the back-of-house team. You will ensure quality, safety, and cost controls while coordinating daily production with the Restaurant Chef and Room Chef.

The ideal candidate holds a culinary degree with at least three years as a Sous Chef, demonstrates leadership, and can manage multiple stations and staff under pressure.

Qualifications

• Culinary degree and three (3) years as a Sous Chef or senior level cook in a large restaurant.
• Must possess excellent interpersonal skills with an ability to foster a supportive team environment.
• Proven leadership and team management experience.
• Expert-level culinary knowledge across multiple cooking stations (sauté, grill, pantry).

Responsibilities

• Plan and direct food preparation; train and mentor back-of-house staff.
• Conduct daily line checks to ensure quality and health standards.
• Maintain hygiene and food safety from ingredients to finished dish.
• Manage inventory, order supplies, and control food costs.
• Oversee adherence to menu and presentation standards.
• Coordinate daily production schedules and staff assignments.
• Communicate and delegate production tasks to staff.
• Ensure policies and procedures are followed by the kitchen team.

Skills

Leadership

Interpersonal skills

Multitasking

Attention to detail

Communication skills

Education

Culinary degree

Tools

Info-Genesis POS

Workday

Microsoft Office

Job description

ilani, located on the Cowlitz Reservation in Ridgefield, Washington, is seeking a Sous Chef to lead the kitchen, plan and direct food preparation, and mentor the back-of-house team. You will ensure quality, safety, and cost controls while coordinating daily production with the Restaurant Chef and Room Chef.

The ideal candidate holds a culinary degree with at least three years as a Sous Chef, demonstrates leadership, and can manage multiple stations and staff under pressure.