Sous Chef

Sous Chef

Staff Management is seeking an experienced Sous Chef to support daily kitchen operations and oversee high-volume food production. The ideal candidate will have strong culinary skills, leadership experience, and the ability to manage kitchen staff while maintaining food quality, safety, and sanitation standards.

Perks & Benefits:

• Weekly paychecks
• Direct Deposit or Cash Card pay options
• Medical / Dental Insurance
• $35.00/hour

Employment Type & Shifts:

• Temporary or Contract
• 1st Shift

Job Responsibilities:

• Drives the food production effort with the assistance of Food Supervisors.
• Responsible for ensuring food specifications and labor objectives meet all Company and customer requirements.
• Supervises department for quality and quantity; ensures items are produced and dated according to specification.
• Ensures coding system is adhered to correctly (i.e., FDA, SDA, HAAC and other governmental regulations).
• Keeps account of attendance, sets up paperwork, sets up each shift, and assigns employees to specified sections (schedule optimization).
• Orders raw material from storeroom and produces extra meals at the last minute as needed.
• Prepares daily production sheet and assigns tasks to employees; works with and directs employees through the use of the production sheet and passenger counts.
• Responsible for all food items after requisitioning them from the storeroom; training and recurrent training of all employees on proper procedures of preparation.
• Ensures safety procedures are adhered to; maintains cleanliness through shift to ensure quality product.
• Manages daily production of hot and/or cold kitchens for quality and consistency.
• Completes all company-required training, including but not limited to ServSafe Sanitation Manager Certification.

Skills:

• Associate's degree in the Culinary Arts or a Culinary Arts certification preferred.
• Minimum of 1-3 years as a Chef and/or Sous Chef required, and a minimum of 7 years as a cook required.
• Previous supervisory experience working in a high-volume, manufacturing, food production, restaurant or catering environment preferred.
• In-flight catering experience or experience in a high-volume food service environment preferred.
• Ability to work in a fast-paced, deadline-driven environment with the ability to cook meals according to detailed specifications.
• Must have strong and effective leadership skills, and the ability to successfully manage a team of cooks with the ability to train others as required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Must have the ability to give negative and positive feedback to employees on a daily basis. Excellent time management skills required.
• Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication, and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design is a plus.
• Basic computer skills required. Working knowledge of Microsoft Office products preferred. ServSafe certification preferred.
• Must have excellent written and oral communication skills.
• Bilingual in Spanish is a plus.

Associate Requirements:

• Associates Degree
• Background Check
• Must be at least 18 years old

Seattle, WA