Sous Chef

13 Coins, Inc.; Bellevue, Northern (WA, KY); Hybrid; USD 70,000 - 95,000; Full time

Benefits offered by this job

Paid time off

Holiday pay

Insurance plans (medical/dental/vision

Employee meal discounts

Referral bonuses

Flexible schedules

Growth opportunities

Job summary

13 Coins, Inc. in Bellevue, WA seeks a Sous Chef to oversee day-to-day culinary operations and lead a team of Lead Cooks, Line Cooks, Prep Cooks, Pantry Cooks, and Dish Washers. The role focuses on efficiency, economy, and sustainability while nurturing growth of Broad menu choices.

The candidate will manage staff, training, scheduling, and performance, ensuring quality food, safe operations, and strong guest satisfaction in a full-time, regular position.

Qualifications

• Culinary degree or the equivalent in years of experience is required.
• Three to five or more years with high volume production
• Washington State Food Handlers card and a Current Food Safety Manager accreditation or ability to become certified.

Responsibilities

• Oversee day-to-day kitchen operations and diverse menu production.
• Recruit, onboard, and retain staff; provide ongoing training and feedback.
• Manage meal production including ordering, prep, cooking, banquet, events, quality control, inventory, and food safety.
• Ensure kitchen safety, cleanliness, organization, and compliance with regulations.

Skills

Supervisory skills

Leadership

Communication

Time management

Staff development

Crisis management

Team collaboration

Organizational skills

Attention to detail

MS Office

Education

Culinary degree or equivalent

Washington State Food Handlers card

Current Food Safety Manager accreditation

Tools

Margin Edge

MS Office

Job description

The Sous Chef oversees the Day to Day components of 13 Coins culinary program, The Sous Chef leads a team of Lead cooks, Line Cooks, Prep Cooks, Pantry Cooks and Dish Washers in the planning and production of a Diverse Menu. This position is responsible for the efficiency, economy, and sustainability of kitchen operations and for positioning the kitchen for continued excellence and growth of the scale and variety offered by the Broad menu choices. This is a full-time, regular position

Staff Supervision

• Participates in the development of new staff positions including recruitment, interviewing, onboarding, and retention of new staff.
• Ensures that staff receive relevant levels of ongoing training and are professional and responsive.
• Manages employee and performance by providing clear and concise job expectations, training, coaching and timely feedback to staff and volunteers, including via annual job performance evaluations for staff.
• Creates positive and collaborative team morale and cultureby developing a sense of belonging, celebrating successes, fostering open dialogue, and promoting inclusion, defining success in terms of whole team, and empowering staff to take full responsibility for their work.
• Ensures staff adhere to policies and procedures, mediates conflicts, and addresses grievances in a timely manner.
• Creates performance improvement plans, scheduling corrective training support and consultation and working with the HR department as needed.

Team Management

• Manages meal production, overseeing all food production efforts including ordering, prep, cooking, banquet, events, quality control, inventory management, and food safety.
• Works with our Facilities team to identify and log repairs and maintenance needed in the kitchen
• Manage Margin Edge by uploading invoices.
• Takes responsibility for supporting the development and implementation of relevant trainings in response to staff and departmental needs.
• Performs other similar duties as needed to ensure quality food and guest satisfaction

Additional Responsibilities

• Oversees kitchen safety, cleanliness, and organization.
• Ensures that needs are properly prioritized and addressed to meet client needs, staff safety, and programmatic objectives.
• Complies with federal, state, and local requirements, ensuring adherence to requirements, and advising management on needed support. Complies with federal, state, and local warehousing, material handling, and shipping requirements, enforcing adherence to requirements, advising management on needed actions.

Core Competencies

• Demonstrated strong supervisory and leadership skills.
• Proven excellent verbal and written communication skills.
• Demonstrated outstanding interpersonal and customer service skills.
• Demonstrated strong organizational skills and careful attention to detail.
• Proven excellent time management skills with the ability to consistently meet deadlines.
• Proven ability to prioritize tasks and delegate them when appropriate.
• Demonstrated ability to function well in a high-paced and at times stressful environment, including emotionally charged situations, exercising crisis management and de-escalation skills.
• Demonstrated flexibility and adaptability.
• Proven clear understanding of professional boundaries.
• Demonstrated skills and working knowledge of Microsoft Office suite of applications, including Excel, Word, Teams.
• Proven ability to work independently and in a collaborative team environment.

Education and Experience

• Culinary degree or the equivalent in years of experience is required.
• Three to five or more years with high volume production
• Washington State Food Handlers card and a Current Food Safety Manager accreditation or ability to become certified.

13 Coins Commitment

13 Coins is committed to developing each of our individual team members and setting them up for success by providing initial training courses and then continuous 1:1 development sessions. It is our priority to ensure that you feel equipped to do your job well and feel supported by your team.

About the Role

The Sous Chef oversees the Day to Day components of 13 Coins culinary program, The Sous Chef leads a team of Lead cooks, Line Cooks, Prep Cooks, Pantry Cooks and Dish Washers in the planning and production of a Diverse Menu. This position is responsible for the efficiency, economy, and sustainability of kitchen operations and for positioning the kitchen for continued excellence and growth of the scale and variety offered by the Broad menu choices. This is a full-time, regular position

Essential Duties

Staff Supervision

• Participates in the development of new staff positions including recruitment, interviewing, onboarding, and retention of new staff.
• Ensures that staff receive relevant levels of ongoing training and are professional and responsive.
• Manages employee and performance by providing clear and concise job expectations, training, coaching and timely feedback to staff and volunteers, including via annual job performance evaluations for staff.
• Creates positive and collaborative team morale and cultureby developing a sense of belonging, celebrating successes, fostering open dialogue, and promoting inclusion, defining success in terms of whole team, and empowering staff to take full responsibility for their work.
• Ensures staff adhere to policies and procedures, mediates conflicts, and addresses grievances in a timely manner.
• Creates performance improvement plans, scheduling corrective training support and consultation and working with the HR department as needed.

Team Management

• Manages meal production, overseeing all food production efforts including ordering, prep, cooking, banquet, events, quality control, inventory management, and food safety.
• Works with our Facilities team to identify and log repairs and maintenance needed in the kitchen
• Manage Margin Edge by uploading invoices.
• Takes responsibility for supporting the development and implementation of relevant trainings in response to staff and departmental needs.
• Performs other similar duties as needed to ensure quality food and guest satisfaction

Additional Responsibilities

• Oversees kitchen safety, cleanliness, and organization.
• Ensures that needs are properly prioritized and addressed to meet client needs, staff safety, and programmatic objectives.
• Complies with federal, state, and local requirements, ensuring adherence to requirements, and advising management on needed support. Complies with federal, state, and local warehousing, material handling, and shipping requirements, enforcing adherence to requirements, advising management on needed actions.

Core Competencies

• Demonstrated strong supervisory and leadership skills.
• Proven excellent verbal and written communication skills.
• Demonstrated outstanding interpersonal and customer service skills.
• Demonstrated strong organizational skills and careful attention to detail.
• Proven excellent time management skills with the ability to consistently meet deadlines.
• Proven ability to prioritize tasks and delegate them when appropriate.
• Demonstrated ability to function well in a high-paced and at times stressful environment, including emotionally charged situations, exercising crisis management and de-escalation skills.
• Demonstrated flexibility and adaptability.
• Proven clear understanding of professional boundaries.
• Demonstrated skills and working knowledge of Microsoft Office suite of applications, including Excel, Word, Teams.
• Proven ability to work independently and in a collaborative team environment.

Education and Experience

• Culinary degree or the equivalent in years of experience is required.
• Three to five or more years with high volume production
• Washington State Food Handlers card and a Current Food Safety Manager accreditation or ability to become certified.

Benefits

• Paid time off, 1 hour per every 40 hours worked up to year 3; 1.54 hours per every 40 hours worked thereafter; eligible after 90 days.
• Holiday Pay: Easter, Thanksgiving Day, Christmas Day paid 1.5 times base wage if worked, based on eligibility.
• Medical, dental, vision and life insurance plans available. Eligibility after 60 days, working 30 hours per week (average)
• Employee meal discounts on shift (50%) and off shift (30%)
• Referral bonuses up to $400 per referral.
• Flexible work schedules
• Opportunity for growth and career planning

13 Coins Commitment

13 Coins is committed to developing each of our individual team members and setting them up for success by providing initial training courses and then continuous 1:1 development sessions. It is our priority to ensure that you feel equipped to do your job well and feel supported by your team.

13 Coins is open 7 days per week, including evenings, weekends and holidays.