Sous Chef - temporary

Pnwhospitality; Seattle, Northern (WA, KY); Hybrid; USD 43,000 - 59,000; Full time

Job summary

SixSeven Restaurant & Lounge in Seattle is seeking a talented, service-oriented Sous Chef to temporarily lead our culinary team through early November 2026. The role pays $37/hr and requires strong leadership and a track record of managing a diverse team in a hotel or resort setting.

You will oversee all aspects of cooking, banquets, and à la carte service, ensure cost controls, and train staff while maintaining guest-focused operations in a fast-paced environment.

Qualifications

• 2+ years as Banquet Chef or Sous Chef in a 4-star hotel or resort.
• Strong leadership and team accountability.
• Excellent English reading, writing and spoken proficiency.

Responsibilities

• Lead culinary team in a full-service setting.
• Oversee cooking, butchering, desserts, banquets and à la carte.
• Manage food inventory, ordering and costing.
• Maintain quality with speed and accuracy.
• Prioritize and organize tasks; train staff.
• Collaborate with coworkers to ensure guest service.
• Identify training needs and provide guidance.
• Ensure compliance with health, liquor laws and regulations.
• Be flexible with shifts.

Skills

Team leadership

English proficiency

Culinary supervision

Experience with unionized staff

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!

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.