Sous Chef

Marjorie Restaurant is seeking passionate, experienced cooks who are inspired by local, seasonal, and high‑quality ingredients . Our kitchen strives for zero‑waste practices and is rooted in a deep respect for the growers, producers, and regenerative, organic, and holistic farming methods that sustain our region. We’re proud to operate an all-electric kitchen, creating a cleaner environment and healthier indoor air for everyone.

We are a team that values creativity, resilience, and relentless curiosity . Cooking with intention is demanding work, but it is also meaningful. If you are driven by craftsmanship and thoughtful hospitality and have a passion for seasonal ingredients, we invite you to join a kitchen committed to thoughtful change—crafting menus that honor our experiences and celebrate the seasons and land of the PNW .

DUTIES:

• Lead, supervise and support kitchen staff , ensuring efficient workflow, consistency, and high-quality food production.
• Oversee food preparation , adherence to recipes, presentation standards and dietary guidelines.
• Manage inventory , including ordering supplies, rotating stock and minimizing food waste.
• Maintain food safety and follow WA State Health Department regulations.
• Assist in menu planning and development.

REQUIREMENTS:

• 4–6 years experience in a quality‑driven kitchen.
• Minimum 1 year in a Jr. Sous or leadership role.
• Strong foundation in classical and modern techniques.
• Disciplined work ethic and professional demeanor.
• Ability to work Tuesday–Saturday with additional hours for catering.