CATERING SOUS CHEF - REDMOND, WA

Compass Group•Redmond, WA

4d•$82,000 - $85,000•Onsite

About The Position

The Catering Sous Chef leads high-end catering culinary operations in a unionized environment. The role directs daily production and execution of premium catering engagements while maintaining high standards of culinary excellence, innovation, food safety, and labor relations. It collaborates with internal teams to ensure reliable delivery service and exceptional guest experiences. The position requires flexibility to work evenings and weekends based on business needs. The role supervises culinary personnel, including union-represented employees, and manages kitchen workflow, training, coaching, performance management, and dispute resolution in accordance with Collective Bargaining Agreements and Compass Group policies. It also oversees menu development, food and labor forecasting, inventory and purchasing, cost control, event execution, sanitation, and regulatory compliance. The position requires an Associate's degree in Culinary Arts or equivalent and at least three years of culinary management experience in high-end catering, hotels, or fine dining. The role involves standing for extended periods, lifting up to 50 pounds, and working in a fast-paced kitchen with varying heat, humidity, and noise conditions.

Requirements

Associate's degree in Culinary Arts or equivalent.
Minimum of 3 years of culinary management experience in high-end catering, hotel, or fine dining establishments.
Exceptional leadership, interpersonal, and communication skills.
Advanced proficiency in culinary techniques, production planning, inventory systems, and event management.
Strong financial skills, including labor forecasting, budgeting, cost control, and resource optimization.
Commitment to food safety, sanitation standards, and quality assurance protocols.
Ability to stand for extended periods in a fast-paced kitchen environment.
Ability to lift up to 50 pounds and perform physical tasks including bending, kneeling, and equipment operation.
Ability to work in heat, humidity, noise, and around kitchen equipment while following safety standards and PPE requirements.
Flexibility to work evenings and weekends based on business needs.

Nice To Haves

Union experience.

Responsibilities

Lead and supervise culinary personnel, including union-represented employees, and manage workflow, training, coaching, performance management, and dispute resolution in accordance with CBAs and company policies.
Direct daily production, preparation, and precise plating of food for high-end catered engagements.
Develop innovative menus, source premium ingredients, and ensure compliance with recipes and culinary standards.
Forecast food and labor needs, manage inventory, and optimize purchasing and product yield to meet cost targets and reduce waste.
Collaborate with front-of-house and service leads to coordinate event execution, presentation, timing, temperature, and guest satisfaction.
Maintain kitchen sanitation, cleanliness, food safety, and regulatory compliance.
Conduct daily pre-service meetings and team huddles to communicate expectations and operational standards.
Interact professionally with guests and clients, respond to requests and feedback, and evaluate event performance for continuous improvement.
Ensure adherence to HACCP guidelines and accurate food safety documentation; coach staff on sanitation, allergens, equipment use, and quality display standards.
Serve as the primary contact during regulatory inspections, audits, and internal compliance reviews.
Ensure culinary staff complete required food safety training and certifications.
Promote safe equipment use, maintenance, cleaning, workstation organization, hazard management, and safe lifting, transportation, and food handling.
Follow company attendance, uniform, conduct, and professional development standards; communicate with leadership and escalate operational or personnel issues.