Sous Chef

Steamplant Restaurant and Events; Spokane (WA); On-site; USD 52,000 - 71,000; Full time

Job summary

Steamplant Restaurant and Events is seeking a talented Sous Chef to partner with our Executive Chef in leading a fast-growing culinary venue. You will oversee daily kitchen operations, support banquet and catering events, and contribute to menu development.

Join a drama-free, professional team focused on consistency, efficiency, and culinary excellence. This role requires 3–5 years of banquet/catering experience, strong leadership, and a passion for food in Spokane, WA.

Qualifications

• High school diploma or equivalent.
• Formal culinary training preferred.
• Prior kitchen leadership experience required.

Responsibilities

• Direct food preparation and collaborate closely with the Executive Chef.
• Assist in designing restaurant and event menus.
• Produce high-quality plates with exceptional taste and presentation.
• Oversee and supervise kitchen staff.
• Assist with menu planning.
• Ensure food quality standards are consistently met.
• Maintain kitchen cleanliness and compliance with food safety regulations.
• Contribute creative ideas to enhance kitchen performance and offerings.
• Schedule staff shifts and train new employees.
• Order food supplies and monitor kitchen equipment.

Skills

Banquet/Catering experience

Leadership

Cooking methods knowledge

Time-management

Creativity

Decision-making under pressure

No-drama mindset

Education

High school diploma

Culinary training

Leadership experience

Job description

Description

Steamplant Restaurant is seeking a talented and motivated Sous Chef to partner with our Executive Chef in leading a fast-growing culinary venue. If you thrive in a drama-free, creative, and professional team environment, this is an exciting opportunity to grow your career and make your mark.

The Sous Chef plays a key leadership role in overseeing daily kitchen operations, supporting banquet and catering events, maintaining quality control, and contributing to menu development. This position works closely with the Executive Chef to ensure consistency, efficiency, and excellence in every dish served.

Key Responsibilities

• Direct food preparation and collaborate closely with the Executive Chef
• Assist in designing restaurant and event menus
• Produce high-quality plates with exceptional taste and presentation
• Oversee and supervise kitchen staff
• Assist with menu planning
• Ensure food quality standards are consistently met
• Maintain kitchen cleanliness and compliance with food safety regulations
• Contribute creative ideas to enhance kitchen performance and offerings
• Schedule staff shifts and train new employees
• Order food supplies and monitor kitchen equipment

Schedule

This is a full-time position with day, night, and weekend shifts required. The Executive Chef will work to maintain a consistent schedule. Flexibility is expected from the Sous Chef, and the company will provide flexibility whenever possible in return.

Qualifications & Skills

• 3-5 years of banquet/catering experience required
• Strong leadership and management skills
• Knowledge of various cooking methods, ingredients, and procedures
• Familiarity with industry best practices
• Creativity and passion for food
• Excellent time-management and decision-making skills
• Ability to perform well under pressure and handle uncertainty
• Rational thinking and a no-drama mindset required

Education & Experience

• High school diploma or equivalent
• Formal culinary training preferred
• Prior kitchen leadership experience required