Seattle Executive Sous Chef: Lead Kitchen & Menus

Stonebridge; Seattle (WA); On-site; USD 90,000 - 95,000; Full time

Job summary

Stonebridge in Seattle, WA is seeking an Executive Sous Chef to oversee food preparation, uphold high culinary standards, and assist with kitchen management. This role supervises kitchen staff, monitors quality, and partners with the Executive Chef to manage inventory, orders, and menu development while ensuring health and safety compliance.

The ideal candidate will have a culinary certificate or 2–4 years related experience, strong leadership, and solid knowledge of food safety, budgeting, and

Qualifications

• Strong supervisory and leadership skills with the ability to train and manage kitchen staff.
• Proficiency in interpreting and performing basic computer functions, including MS Office, Outlook, Word, and Excel.
• Knowledge of food safety, sanitation, and health regulations.
• Ability to estimate food costs, manage inventory, and control budgets effectively.
• Excellent communication skills, with the ability to collaborate with team members and other departments.
• Ability to work in a fast-paced, high-pressure environment while maintaining attention to detail.

Responsibilities

• Oversee food preparation and culinary standards.
• Monitor sanitation and health compliance.
• Manage inventory, receive supplies, and control costs.
• Develop menus with the Executive Chef and team.
• Supervise kitchen staff and coordinate food preparation.
• Ensure consistent food presentation and decor.
• Train cooks and staff in preparation and garnishing techniques.
• Maintain attendance and professional appearance standards.

Skills

Leadership

Communication

Food safety

Inventory management

Budgeting

MS Office

Education

Culinary certificate or equivalent

Tools

MS Office Suite

Outlook

Excel

Word

Job description

Stonebridge in Seattle, WA is seeking an Executive Sous Chef to oversee food preparation, uphold high culinary standards, and assist with kitchen management. This role supervises kitchen staff, monitors quality, and partners with the Executive Chef to manage inventory, orders, and menu development while ensuring health and safety compliance.

The ideal candidate will have a culinary certificate or 2–4 years related experience, strong leadership, and solid knowledge of food safety, budgeting, and