Sous Chef

Sugar Mountain•Seattle, WA

13d•Onsite

About The Position

The Butcher's Table is Seattle's premier steakhouse, offering an unparalleled dining experience centered around Mishima Reserve American Wagyu beef. Our restaurant combines exceptional culinary execution with a vibrant bar program, raw bar offerings, and an in-house butcher shop. We are committed to delivering remarkable hospitality and culinary excellence through a team of passionate hospitality professionals. The Sous Chef serves as the Chef’s partner in leading daily kitchen operations and ensuring exceptional execution across all culinary programs. This position directly supervises kitchen team members while maintaining the highest standards of food quality, consistency, cleanliness, safety, and team development.

Requirements

1-3 years of Sous Chef or Kitchen Management experience in an upscale or fine dining restaurant.
Strong knowledge of classical and contemporary cooking techniques.
Proven leadership experience managing kitchen teams in a high-volume environment.
Demonstrated ability to train, coach, and develop culinary talent.
Experience with inventory management, food costing, and labor management.
Thorough understanding of food safety and sanitation programs.
Excellent organizational, communication, and problem-solving skills.
Ability to work nights, weekends, and holidays.

Nice To Haves

Steakhouse experience.
Experience working with premium beef programs and whole-animal fabrication.
Butchery and protein fabrication experience.
Experience with private dining and special event execution.
Luxury hospitality or Michelin-recognized restaurant experience.

Responsibilities

Lead daily kitchen operations to ensure exceptional food quality, consistency, presentation, and timings.
Maintain and enforce all recipe, preparation, plating, and portion standards.
Conduct line checks and quality reviews prior to and during service.
Ensure proper prep levels are established and maintained for all stations.
Partner with the Chef on seasonal menu rollouts, recipe development, and daily features.
Participate in butchery, fabrication, and protein portioning to maintain quality and cost targets.
Train, coach, and develop cooks through ongoing feedback and hands-on instruction.
Support hiring, onboarding, performance management, and disciplinary processes.
Lead pre-shift meetings and communicate operational priorities to the kitchen team.
Model positive, calm, and solution-oriented leadership during high-volume service periods.
Assist in managing labor productivity and scheduling to achieve financial goals.
Support food purchasing, receiving, inventory, and product organization.
Partner with FOH leadership to ensure a seamless guest experience.
Ensure all health department, sanitation, and food safety standards are consistently met.
Verify completion of all food safety logs, temperature records, and cleaning schedules to maintain a clean, organized, and inspection-ready kitchen.