Sous Chef Grill Chef

ASM Global; Kent (WA); On-site; USD 10,000 - 60,000; Part time

Job summary

ASM Global at the accesso ShoWare Center is seeking a passionate Hourly Sous Chef to join their culinary team. This role supports the development and execution of concession menus in a high-volume arena food service environment, ensuring quality and speed of service. The ideal candidate will have a strong background in large-scale food operations and be committed to delivering exceptional guest experiences.

Benefits

401K eligibility after 1 year

Paid holidays at time and a half

Medical, Dental & Vision benefits after 1560 hours

Qualifications

• 3+ years experience in food service, 1+ year in leadership.
• Experience in high volume food service.
• Ability to follow instructions and maintain food standards.

Responsibilities

• Prepare and cook food according to approved recipes.
• Ensure food safety and sanitation standards are met.
• Monitor inventory and assist in staff training.

Skills

Food Preparation

Sanitation Practices

Inventory Management

Culinary Knowledge

Education

High school diploma or GED

Culinary school preferred

Job description

Job Title: Sous Chef (hourly, part time)

Department: F&B

Reports To: Executive Chef, Sous Chef

Supervises: Line Cooks, Pre-Cooks

FLSA Status: Non-Exempt

Pay Rate: $ 25.80

SUMMARY: ASM Global at the accesso ShoWare Center is seeking an experienced and driven Hourly Sous Chef to join our culinary team in a high-volume arena food service environment. This role is instrumental in supporting the development and execution of concession menus, ensuring consistency, quality, and speed of service across multiple food outlets. The ideal candidate is passionate about food, thrives in a fast-paced setting, and has a strong background in concession-style or large-scale food operations. Reporting to the Executive Chef, the Sous Chef will work closely with our NPO fundraising organizations and assists in recipe testing, staff training, station setup, and daily kitchen operations to deliver an exceptional guest experience during events.

MAJOR RESPONSIBILIES:

• Cooks and prepares food following approved recipes and production standards. Ensures all deadlines are met based on production orders.
• Ensures proper food handling, presentation, portion control and maintenance of appropriate serving temperatures.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to comply with all sanitation, safety, production and merchandising requirements.
• Demonstrates complete understanding of daily menu items and accurately explains them to associates and customers.
• Keeps up with peak production and service hours.
• Monitors inventory and deliveries of product and supplies. Tracks product production, consumption and waste. Informs supervisor when supplies or product are low.
• Performs other duties as assigned.
• Possess basic culinary knowledge and ability to perform food service to record daily temperature logs; to distinguish smells, tastes and temperatures and evaluate low supplies and notifies Chef or Sous Chef of needs
• Helps Executive Chef and Sous Chef prepare and cook foods. Coordinates activities of cooks and other food-service associates. Assumes responsibility for kitchen and food-service associates in the absence of Executive Chef.
• Sets station up prior to opening to ensure a state of readiness based on historical par levels to ensure adequate supply during service
• Adhere to Health Department and SERV Safe regulations.
• Always provides highest quality service to guests and co-workers.

QUALIFICATIONS:

• To Perform this job successfully, an individual must be able to perform each essential duty satisfactorily with precision and according to instructions.
• The requirements listed below are representative of the knowledge, skill, and/or ability required.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION AND/OR EXPERIENCE:

• Previous experience as a Lead Line Cook or Sous Chef preferred in similar setting.
• Experience with high volume food service.
• At least (3) years’ experience in a food service establishment and at least (1) year leadership in a food service establishment.
• Highschool diploma or GED.
• Culinary school preferred.

Employees are eligible to join our 401K after 1 year and 1000 hours of service. Holidays worked are paid at time and a half. Sick Time is accrued at 1 hour for every 30 worked and can be used in 2-hour increments or more. Employees (and family) will be eligible for Medical, Dental & Vision benefits when completing 1560 hours in a 365-day time frame.

TO APPLY:

Applications can be found at www.accessoshowarecenter.com/employment (http://www.accessoshowarecenter.com/employment).

Kate Anderson – HRD

accesso ShoWare Center

625 W. James St

Kent, WA 98032

Fax No. [phone]

EMAIL: [e-mail]

Applicants that need reasonable accommodations to complete the application process may contact- 253-856-6706.

ASM Global/accesso ShoWare Center is an Equal Opportunity Employer/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.