Lead Sous Chef — High-Volume Kitchen, Free Meals

Era Living; Seattle (WA); On-site; USD 37,195 - 41,328; Full time

Benefits offered by this job

Medical plan

Dental plan

401(k) retirement with company match

Paid holidays

Job summary

Era Living is seeking full-time Sous Chefs for the University House Wallingford Community in Seattle, WA. Shifts include Fri-Mon 11:00AM–7:30PM, Tue 6:00AM–2:30PM, or Wed 6:00AM–2:30PM and Thu–Sun 11:00AM–7:30PM. Open availability required to fit business needs.

The Sous Chef will lead kitchen operations, manage inventory and ordering, and support the culinary team in the absence of the Culinary Services Director. A strong emphasis on food quality, recipe adherence, and sanitation is expected.

Qualifications

• High school diploma or GED, required.
• Three+ years cooking experience in a high-volume food service establishment, required.
• Experience training kitchen staff in culinary techniques or other kitchen duties, required.
• Food Handler’s Certificate or able to obtain within 14 days of hire.
• First Aid and CPR certified or able to obtain within 30 days of hire.
• ServSafe Certification or able to obtain as determined by Community needs.

Responsibilities

• The Sous Chef is a lead position in the kitchen, including ensuring food service delivery standards are met and maintained.
• Complete food/supplies inventory and ordering.
• Provide support for the culinary team in the absence of Culinary Services Director.
• Work with kitchen staff to prepare and present meals per planned menus and established portion control procedures.
• Maintain established cleanliness standards.

Skills

Culinary knowledge

Food preparation

Kitchen operations

Inventory & ordering

Food safety

Team collaboration

English communication

Education

High school diploma or GED

ServSafe Certification or ability to obtain

Job description

Era Living is seeking full-time Sous Chefs for the University House Wallingford Community in Seattle, WA. Shifts include Fri-Mon 11:00AM–7:30PM, Tue 6:00AM–2:30PM, or Wed 6:00AM–2:30PM and Thu–Sun 11:00AM–7:30PM. Open availability required to fit business needs.

The Sous Chef will lead kitchen operations, manage inventory and ordering, and support the culinary team in the absence of the Culinary Services Director. A strong emphasis on food quality, recipe adherence, and sanitation is expected.