Restaurant Kitchen Manager / Sous Chef

Pacific Coast Hospitality; Seattle (WA); On-site; USD 38,000 - 42,000; Full time

Job summary

A rapidly growing company in Seattle seeks a Restaurant Kitchen Manager / Sous Chef passionate about healthy food and collaborative kitchen management. The role involves both management duties and active kitchen participation, offering opportunities for creative input and system improvements. Ideal candidates will have substantial cooking experience and the ability to inspire and lead a team.

Benefits

Outstanding quality of life balance

PTO program

Quarterly performance bonus

Regularly scheduled performance reviews

Potential share in the company

Qualifications

• 3-5 years cooking experience required.
• Management/supervisory experience preferred.
• Ability to oversee production quality and manage staff.

Responsibilities

• Manage kitchen operations including ordering, organization, and cleaning.
• Prepare and cook meals while overseeing kitchen staff.
• Refine and document recipes for consistency.

Skills

Cooking experience

Management skills

Collaboration

Problem-solving

Job description

You are here: Home / Recruiting / Job: Restaurant Kitchen Manager / Sous Chef

We’re Pacific Coast Hospitality…we recruit the best, most qualified leadership talent for top hospitality organizations across the western U.S. and British Columbia.

Market Seattle, WA

Job Description

Do you want to inspire and enable people to eat healthfully and to make a difference in how healthy food is perceived? This small, upstart company offers ample opportunity to collaborate and contribute to the embodiment of their mission statement….”Delivering meals that nourish”. We are seeking a talented and ambitious Restaurant Kitchen Manager / Sous Chef who values being a part of a work “family” where everyone is treated with respect and boosted to live their best, who both enjoys and is experienced at creating and implementing systems as-needed to efficiently run a kitchen production cycle. These systems include but are not limited to: creating menus from a database of recipes, shopping lists, prep sheets and organizing tasks to be executed and/or delegated to get the orders produced each week.

The Restaurant Kitchen Manager/ Sous Chef will be responsible for (but not limited to) the following management duties: ordering, organizing kitchen prep, cleaning, inventory, and presentation of product. He/she will also be expected to actively work in kitchen duties including: prep, cooking, cleaning, etc. There is also a need for refining recipes and documenting them to keep consistency. As the position evolves and more staff is taken on, there will be more opportunity for creating new menu items and systems and less of the menial tasks.

Requirements Ideal candidate will have the following:

• 3-5 years cooking experience
• Some management / supervisory experience preferred but not required
• Ability to produce while overseeing the quality and safety of production and managing others
• Able to see when systems are needed or are needing improvement, and creating and implementing them
• Must be able to work collaboratively and offer constructive criticism in a positive way to staff when more guidance is needed
• Previous experience with production style cooking is a plus
• Passion for developing and mentoring a team

Salary Range & Benefits

• Salary – $38k – $42k (starting, based on experience level )
• OUTSTANDING QUALITY OF LIFE BALANCE
• PTO program
• Quarterly Performance Bonus
• Regularly Scheduled Performance Reviews
• Someone with an ownership type mentality could find themselves being offered a share in the company sometime down the road!