Sous Chef

King's Seafood Company; Bellevue (WA); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Paid vacation

Sick days

Dining discount for you and guests

401k with match

Education reimbursement

Medical insurance

Dental insurance

Vision insurance

Life insurance

Pet Healthcare Savings Account

Job summary

Water Grill in Southern California is seeking a Sous Chef to lead the kitchen operations alongside the Executive Chef, overseeing prep and line cooks, and ensuring product integrity and hospitality standards.

This role emphasizes financial acumen, staff development, and menu execution; you will train staff, manage ordering, and collaborate with management to deliver high-quality service.

Qualifications

• Must be at least 21 years old.
• 2 years of experience as cook supervisor / sous / kitchen manager.
• High school graduate; formal culinary training preferred.
• Ability to analyze and participate in financial planning.
• Excellent verbal and written English communication.
• Strong knowledge of cooking techniques and plate presentation.

Responsibilities

• Complete opening and closing duties for daily operations.
• Create prep lists for kitchen staff and monitor quality.
• Support food preparation for service periods and next service.
• Maintain cleanliness and safety across assigned areas.
• Mentor line cooks, prep cooks, and dishwashers for advancement.
• Lead menu rollouts and support recipe changes.
• Oversee corrective actions and participate in interviews.
• Interact with Guests during visits and handle special requests.

Skills

Kitchen leadership

English communication

Financial planning

Food safety

Staff development

Cooking techniques

Team coordination

Physical stamina

Education

High school graduate

Culinary training

Job description

For over 25 years, Water Grill has sated the palates of seafood lovers in Southern California. Hailed as "the best seafood in Southern California" by the internationally recognized Zagat Guide, Water Grill consistently offers dazzling fish preparations of superior quality and freshness.

Here's What We'll Bring To The Table for Sous Chef:

• Competitive Salary: $70,304 - $80,000 based on experience + realized bonus
• Paid Vacation and Sick Days
• Dining Discount for you and up to 5 guests
• 401k with a Match
• Education Reimbursement
• Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account

Our Sous Chefs are held at a high standard with clear expectations to be the leader of the restaurant, the ambassadors of our product and the executor of our hospitality. As the Sous Chef, you will be partnered with the Executive Chef and serve as an integral member of our management team. You will be the expert on kitchen operations from ordering, to troubleshooting variances, to developing the line cooks, prep cooks, and dishwashers. You will be responsible for maintaining our high quality product, the integrity of our kitchen systems, and the financial well-being of the back of the house.

Once hired, you will be joining a stable company that has a proven track record of developing successful operators over the past 35 plus years. You will be fully trained in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations from sophisticated operating systems to managing a product centric menu, to the behind-the-scene process of creating cutting edge restaurant designs and concepts.

Your career path is driven by your own goals and we are prepared to give you all the tools needed to take you to any level of leadership you desire. A successful Sous Chef with us is "standards-driven" and vigilant, showing a high-level of integrity in their work. They always interact with crewmembers and Guests in a professional manner and take a positive approach to resolving issues.

Essential Responsibilities

• Complete opening and closing duties as assigned to set up the day for success.
• Creating prep lists for all kitchen crew.
• Support the preparation of all food items for meal period and next service.
• Monitor and maintain cleanliness, sanitation and organization of assigned station and service areas.
• Alert Chef as to any deficiencies of food items and/or any maintenance needs or safety hazards.
• Develop all kitchen crew for cross training and promotion.
• Participate and lead roll out programs to the menu, seasonal items, and recipe changes.
• Supports the corrective action plans for kitchen.
• Participates in interviews and selection of new kitchen crew.
• Interacts with Guests - table visits, complaints, special requests.
• Participates all kitchen crew meeting.

Essential Skills/Experience

• Minimum of 21 years of age.
• 2 year experience as a cook supervisor/sous/kitchen manager.
• High school graduate.
• Any formal culinary training.
• Ability to analyze and participate in financial planning.
• Ability to communicate verbal and written English with Guests, management and co-workers.
• Ability to maintain complete knowledge of all cooking techniques, which are required to prepare restaurant menu items.
• Ability to maintain complete knowledge of all menu and special items, their preparation method/time, all ingredients and quality standards, taste, appearance, texture, temperature, garnish and method of presentation.
• Ability to lift up to 40 lbs., 10-20 is typical
• Ability to carry up to 120 feet
• Ability to reach up to 6 feet, 4 is typical
• Ability to work off counter heights of 36 - 42 inches
• Ability to move through 24 inch aisles and spaces as small as 12 inches