Sous Chef | Lead High-Volume Kitchen Team | Growth

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

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.