Sous Chef
Lotte Hotel Americas•Seattle, WA
•Onsite
About The Position
The Sous Chef supports the Executive Chef and culinary leaders in delivering exceptional experiences aligned with service standards, ensuring consistent quality, operational excellence, and a guest focused kitchen environment.
Requirements
- Bachelor’s degree in culinary arts or related field preferred
- Minimum 5 years of progressive culinary experience
- Culinary certification required advanced certification preferred
- Fluent English communication skills
- Strong knowledge of cuisine, food trends, and cultural influences
- Ability to develop innovative menu items
- Effective leadership and team management skills
- Basic computer proficiency
- Understanding of food cost control and budgeting
- Knowledge of kitchen operations, equipment, and safety standards
- Understanding of food safety laws and HACCP standards
- Commitment to service standards including attention to detail consistency and anticipatory guest service
Responsibilities
- Supervise train and develop kitchen team members
- Foster a positive and high performance work environment
- Maintain clear communication with Chef de Cuisine and team
- Conduct ongoing training aligned with culinary and service standards
- Manage scheduling staffing and team performance
- Execute and maintain high quality food production and presentation
- Develop seasonal menus and specialty offerings
- Ensure consistency through standardized recipes and procedures
- Maintain mise en place food preparation and storage standards
- Continuously improve quality presentation and flavor
- Maintain a guest first approach with attention to detail and personalization
- Anticipate guest needs and respond promptly to feedback
- Ensure strong menu knowledge and service standards
- Support VIP service and seamless dining experiences
- Ensure compliance with food safety standards
- Maintain cleanliness hygiene and safe kitchen operations
- Follow all health fire and safety regulations
- Assist in managing food cost labor and kitchen budget
- Monitor waste inventory and purchasing
- Support profitability through efficient operations
- Ensure proper use and maintenance of kitchen equipment
- Conduct regular inventory and minimize loss or damage
- Coordinate maintenance to ensure functionality
- Participate in daily briefings and meetings
- Maintain logs reports and required documentation
- Support planning and execution of events
- Collaborate with other departments
- Maintain professional relationships with vendors and partners
- Stay informed on culinary and industry trends
Benefits
- Competitive wages
- Medical, Dental, and Vision plans through Oxford/United HealthCare that become available on Day 1 of employment
- Retirement Savings Plan (401k) with company matching
- Two weeks of Vacation Days
- Nine paid Holidays
- Three Personal Days to use every calendar year
- Public Transportation Discount (ORCA)
- Tuition Reimbursement Program
- A rich culture of Team Member Recognition
- A Learning and Development program for our top performers
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
