Sous Chef Leader — Creative Menus & Team Growth (DailyPay)

All Jobs; Issaquah (WA); On-site; USD 41,000 - 47,000; Full time

Benefits offered by this job

DailyPay

Medical Insurance

401(k) with company match

Health Savings Account

PTO and paid holidays

Free meals

Gym access

Tuition reimbursement

Free Lyft rides

Job summary

Timber Ridge at Talus in Issaquah, WA is seeking an experienced Sous Chef to oversee daily厨房 operations in our Health center. The role requires leadership of a kitchen team, cost-conscious menu development, and adherence to high standards of food safety and quality.

Thе ideal candidate has 2–3 years in a high-volume, fine‑dining capable setting, with culinary education and supervisory background preferred. Salary is hourly with comprehensive benefits and growth opportunities.

Qualifications

• Two to three years' experience in a high-volume hotel, restaurant, or club with fine dining preferred.
• Culinary education and supervisory background are desirable.
• One-year prior experience as a Sous Chef in high volume hotel, restaurant, or club with fine dining preferred.
• Ability to understand and follow instructions in English, communicate effectively and perform simple arithmetic.

Responsibilities

• Lead and develop kitchen team with Executive Chef guidance.
• Ensure adequate daily staffing and supervise the team.
• Develop weekly menus and cost menu items.
• Monitor food safety, quality, and portion control.
• Assist with budgeting, payroll expense control.
• Mentor staff and maintain high presentation standards.
• Coordinate with F&B leadership on special functions.

Skills

Team leadership

Communication

English proficiency

Education

Culinary education

Job description

Timber Ridge at Talus in Issaquah, WA is seeking an experienced Sous Chef to oversee daily厨房 operations in our Health center. The role requires leadership of a kitchen team, cost-conscious menu development, and adherence to high standards of food safety and quality.

Thе ideal candidate has 2–3 years in a high-volume, fine‑dining capable setting, with culinary education and supervisory background preferred. Salary is hourly with comprehensive benefits and growth opportunities.