Sous Chef

Mission Ridge Ski Resort • Wenatchee, WA

28d • $22 - $28 • Onsite

About The Position

The Kitchen Sous Chef is a key leadership position responsible for supporting the Executive Chef in the daily operation of the Hampton Lodge kitchen. This role provides hands-on leadership during prep and service, helping ensure the kitchen operates efficiently while maintaining consistent standards for food quality, recipe execution, presentation, cleanliness, and food safety. The Sous Chef leads by example, provides direction and support to kitchen staff, and helps maintain an organized, productive, and team-oriented work environment. The ideal candidate is dependable, organized, confident under pressure, and capable of taking ownership of kitchen operations when the Executive Chef is unavailable.

Requirements

• Minimum 2 years of experience in a Sous Chef or comparable kitchen leadership role.
• Ability to lead, motivate, and train kitchen staff while maintaining a positive, team-oriented work environment.
• Strong organizational, time-management, and communication skills with the ability to manage multiple stations and priorities during high-volume service.
• Strong understanding of cooking techniques, sauces, and recipe execution, with the ability to read, scale, and consistently execute standardized recipes.
• Thorough knowledge of food safety, sanitation, proper food handling, temperature control, and kitchen cleanliness standards.
• Ability to remain organized and composed during high-volume service while maintaining food quality, consistency, and kitchen standards.
• Ability to effectively train kitchen staff on recipes, cooking techniques, station procedures, food safety, and operational expectations.
• ServSafe Manager certification preferred or willingness to obtain certification.
• A Washington State Health District Food Service Permit is required.

Responsibilities

• Support the Executive Chef in daily kitchen operations, including opening and closing procedures, food preparation, production, service, and shift execution.
• Direct kitchen operations during service, coordinate stations, manage ticket flow, and ensure food is prepared accurately, efficiently, and to established standards.
• Organize daily prep and production priorities, assign tasks, monitor completion, and ensure adequate product is prepared for expected business levels.
• Ensure all menu items are prepared according to standardized recipes, portion specifications, presentation standards, and established quality expectations.
• Provide daily direction to kitchen staff, assist with training and station development, and communicate performance or operational concerns to the Executive Chef.
• Assist with inventory, receiving, product rotation, proper storage, portion control, waste reduction, and maintaining appropriate product levels.
• Enforce food-safety procedures, temperature controls, labeling and dating, proper storage, sanitation standards, and Washington State health requirements.
• Maintain clean, organized, and properly stocked work areas while ensuring equipment, stations, and storage areas are ready for efficient operation.
• Serve as the kitchen leader when the Executive Chef is unavailable, making operational decisions and maintaining established kitchen standards.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed