Lead Sous Chef — High-Volume Resort Kitchen

Bluestargolf; Bonney Lake (WA); Hybrid; USD 36,000 - 39,000; Full time

Benefits offered by this job

Company medical insurance

Dental insurance

Life insurance

Paid Time Off (PTO) 120 hours/year

7 paid holidays annually

401(k) plan

Job summary

BlueStar Resort & Golf in Bonney Lake, WA seeks a Sous Chef to support the Executive Sous Chef in daily kitchen operations. You will supervise staff, manage menu preparation, cost control, and production schedules while ensuring safety and quality standards.

The role requires several years in a similar kitchen leadership position, strong cost and inventory awareness, and the ability to lead by example in a fast-paced environment. Competitive benefits apply.

Qualifications

• Two years’ minimum experience as a Sous Chef, Assistant Chef or Assistant Kitchen Manager (high-volume operation preferred) or completion of a nationally ranked culinary/vocational program.
• One to two years supervisory experience preferred.
• American Culinary Federation certification of Certified Chef de Cuisine or higher is preferred.
• Current Food Handlers Card.
• Computer literate with working knowledge of Microsoft Office; experience with Excel.
• Advanced knowledge of food, sanitation, and cost control.
• Ability to understand standardized recipe format and read/write routine reports.

Responsibilities

• Assist the Executive Sous Chef in daily kitchen operations and staff supervision.
• Plan menus, production schedules, and cost controls to meet guest expectations.
• Manage recipes, cost sheets, and purchasing guidance for menu items.
• Hire and train culinary staff; participate in performance appraisals.
• Lead kitchen staff in alignment with company values and policies.
• Prepare reports, inventory tracking, and labor analysis as needed.
• Maintain safe, clean, and collaborative kitchen environment.

Education

High School diploma or equivalent

Tools

Excel

Microsoft Office

Job description

BlueStar Resort & Golf in Bonney Lake, WA seeks a Sous Chef to support the Executive Sous Chef in daily kitchen operations. You will supervise staff, manage menu preparation, cost control, and production schedules while ensuring safety and quality standards.

The role requires several years in a similar kitchen leadership position, strong cost and inventory awareness, and the ability to lead by example in a fast-paced environment. Competitive benefits apply.