Sous Chef — Lead Kitchen Ops & Team Development

Restaurant Associates; Kirkland (WA); On-site; USD 80,000 - 82,000; Full time

Benefits offered by this job

Medical

Dental

Vision

Life Insurance/ AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off (varies by site/state

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Commuter Benefits

Employee Assistance Program

Flexible Spending Accounts (FSAs)

Paid Parental Leave

Personal Leave

Job summary

Restaurant Associates in Kirkland, WA is seeking a Sous Chef to support the Executive Chef in day-to-day culinary operations and ensure high-quality food and service. The role emphasizes organization, structured processes, and building a capable, accountable team in a fast-paced environment.

Responsibilities include menu planning support, production, ordering, cost controls, sanitation, and team development.

Qualifications

• A.S. degree in Culinary Arts or related field, or equivalent experience.
• Progressive kitchen management experience in high-volume environments.
• Ability to organize people, processes, and priorities in a fast-paced kitchen.

Responsibilities

• Partner with the Executive Chef to manage daily culinary operation, ensuring quality and service standards.
• Establish organized kitchen processes promoting efficiency and clear communication.
• Supervise and develop hourly culinary staff to foster a professional team environment.
• Assist with menu planning, recipe development, food preparation, and production.
• Coordinate daily kitchen activities, staffing, and production schedules to meet needs.
• Adapt to changing priorities and guide the team during peak times.

Skills

Leadership

Team coordination

Organization

Communication

Education

A.S. degree in Culinary Arts or related field

Tools

Microsoft Office

Job description

Restaurant Associates in Kirkland, WA is seeking a Sous Chef to support the Executive Chef in day-to-day culinary operations and ensure high-quality food and service. The role emphasizes organization, structured processes, and building a capable, accountable team in a fast-paced environment.

Responsibilities include menu planning support, production, ordering, cost controls, sanitation, and team development.