Temporary Sous Chef & Kitchen Lead at Luxury Waterfront Hotel

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

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.