Sous Chef | The Hart and The Hunter

Palisociety; Seattle (WA); On-site; USD 70,000 - 90,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision insurance

Life insurance

401(k)

Paid time off

Holiday pay

Sick pay

Employee discounts

Job summary

Palisociety's The Hart and The Hunter in Seattle is seeking a Sous Chef to stand in for the Chef de Cuisine and lead the kitchen with authority. You will manage labor and food costs while ensuring every dish meets brand standards and service expectations.

You will train and mentor the back-of-house team, learn the full menu and service steps, and uphold food safety and labeling protocols across shifts. This role offers growth as Palihotel Seattle expands nationwide.

Qualifications

• Minimum 1 year of experience in a kitchen leadership role.
• Strong understanding of kitchen stock control and cost management.
• Ability to adapt quickly during busy or quieter service periods.
• Clear, professional communication with the team and leadership.
• Flexible schedule, including weekends and holidays.

Responsibilities

• Run the kitchen day-to-day in the Chef de Cuisine's absence, keeping labor and food costs on target.
• Ensure the quality and consistency of every dish, supervising prep and presentation to brand standards.
• Develop and train the back-of-house team through hands-on coaching.
• Learn the full menu, systems, and steps of service inside and out.
• Manage inventory and stock ordering in the Chef de Cuisine's absence and oversee the kitchen cleaning schedule.
• Ensure compliance with food labeling, storage, and temperature-control protocols, as well as all corporate SOPs and labor laws.
• Communicate clearly across shifts — daily logs, menu changes, and updates to the Chef de Cuisine, Director of Restaurants, and team.
• Support and mentor new team members and help the Chef de Cuisine with menu creation.

Skills

Kitchen leadership

Stock control

Cost management

Communication

Decision-making under pressure

Flexibility

Job description

WHO WE ARE:

Palisociety is a society of unique hotels and residences — Palihouse, Palihotel, Le Petit Pali, ARRIVE by Palisociety, and a growing collection of independently branded properties. Since our first hotel opened in Los Angeles in 2009, we've grown into a nationwide portfolio of neighborhood-centric hotels, restaurants, bars, and event spaces, earning recognition from Condé Nast Traveler, Travel + Leisure, the New York Times, and more.

We consider our employees our greatest asset: structured training from day one, consistent feedback, and a clear path for growth. We develop our leaders from within, because the strongest hospitality companies are the ones that grow their own.

ABOUT THE HART AND THE HUNTER:

Palihotel Seattle is home to The Hart and The Hunter, a laid-back Americana diner serving elevated classics and easygoing cocktails. Established in Los Angeles in 2012, this family-friendly neighborhood spot near Pike Place Market is known for crave-worthy dishes like Smoked Corned Beef Hash, griddled sandwiches, and Pie à la Mode, alongside seasonal and classic cocktails.

POSITION PROFILE:

The Sous Chef is the Chef de Cuisine's right hand at The Hart and The Hunter, running the kitchen with full authority when the CDC isn't present, keeping labor and food costs on target, and making sure every dish hits the mark. You'll blend hands-on cooking with real leadership, stepping up wherever the kitchen needs you.

THE TASK AT HAND:

• Run the kitchen day-to-day in the Chef de Cuisine's absence, keeping labor and food costs on target.

• Ensure the quality and consistency of every dish, supervising food prep and presentation to brand standards.

• Develop and train the back-of-house team through hands-on coaching and positive encouragement.

• Learn the full menu, systems, and steps of service inside and out — able to describe, train, and cover for others.

• Manage inventory and stock ordering in the CDC's absence and oversee the kitchen cleaning schedule.

• Ensure compliance with food labeling, storage, and temperature-control protocols, as well as all corporate SOPs and labor laws.

• Communicate clearly across shifts — daily logs, menu changes, and updates to the CDC, Director of Restaurants, and team.

• Support and mentor new team members and help the Chef de Cuisine with menu creation.

WHAT WE'RE LOOKING FOR:

Required

• Minimum 1 year of experience in a kitchen leadership role.

• Strong understanding of kitchen stock control and cost management.

• Ability to adapt quickly during busier or quieter service periods.

• Clear, professional communication with the team and kitchen leadership.

• Good judgment and sound decision-making under pressure, with the ability to know when to seek guidance.

• Flexible schedule, including availability on weekends and holidays.

Physical

• Ability to stand and walk throughout the shift with occasional kneeling, pushing, pulling, and can lift up to 40 lbs.

WHAT'S IN IT FOR YOU:

• Competitive compensation package with medical, dental, vision, and life insurance, plus 401(k).

• Paid time off, holiday pay, and sick pay.

• Career advancement and professional development as we open new hotels and restaurants nationwide.

• Employee discounts across our entire portfolio (25 hotels and more to come!).