Sous Chef - temporary

The-Edgewater,-A-Noble-House-Hotel; Seattle (WA); On-site; USD 42,000 - 60,000; Full time

Job summary

The Edgewater Hotel in Seattle is seeking a talented and service-oriented individual to assist in leading our Culinary team as a temporary Sous Chef through early November 2026. This role involves operating in a full-service establishment with responsibilities across cooking, butchering, dessert, banquets, and a la carte service.

The ideal candidate will have 2+ years in a chef role at a 4-star hotel or resort, strong leadership of a diverse team, and excellent English communication.

Qualifications

• Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years.
• Excellent reading, writing & oral proficiency of the English language.
• Successful track record leading a diverse team.
• Previous experience in overseeing associates under a collective bargaining agreement.

Responsibilities

• Operate in a full-service establishment.
• Familiar with all aspects of cooking, light butchering, light dessert, Banquets, and Ala Carte.
• Knowledge of food inventory, ordering, costing.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize and organize.
• Ability to work cohesively with co-workers as part of a team.
• Must understand guest's service needs.
• Ability to ascertain departmental training needs and provide such training.
• Must have knowledge of F&B preparation techniques, health department rules and regulations.
• Must be open to a variable schedule and length of shifts.

Skills

Team leadership

English proficiency

Scheduling flexibility

F&B knowledge

Job description

Description

SixSeven Restaurant & Lounge is looking for a talented and service-oriented individual to assist in leading our Culinary team as a temporary Sous Chef!

The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations.

This position is temporary and expected to continue through early November 2026.

The Sous Chef will be responsible for but not limited to:

• Ability to operate in a full-service establishment.
• Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte.
• Knowledge of food inventory, ordering, costing.
• Ability to perform job functions with attention to detail, speed and accuracy.
• Ability to prioritize and organize.
• Ability to work cohesively with co-workers as part of a team.
• Must understand guest's service needs.
• Ability to ascertain departmental training needs and provide such training.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Must be open to a variable schedule and length of shifts.

The ideal candidate possesses:

• Excellent reading, writing & oral proficiency of the English language.
• Successful track record leading a diverse team.
• Strength to hold staff accountable for day-to-day actions.
• Previous experience in overseeing associates under a collective bargaining agreement.

Salary:

$37/hr

Our Culture:

The Noble House Hotels & Resorts philosophy emphasizes 'location, distinction, and soul'. Our properties are not a 'one-size-fits-all'. And neither are our associates. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun. In fact, having fun is so important to us that it is included in our corporate core values statement.

Requirements

Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years.