Sous Chef

Kent, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

FSA

HSA

401k plan

Paid Time Off

Paid holidays

Employee assistance program

Life insurance

short-term disability

Hotel Travel Discounts

Job Description

Olympia Hospitality is a premier hospitality company dedicated to providing exceptional service, culinary excellence, and a supportive team environment. With a commitment to continuous improvement, accountability, concern for others, and trust, Olympia Hospitality cultivates a workplace where every team member feels valued, inspired, and empowered to grow. As a family-first organization, Olympia Hospitality prioritizes the well-being of its employees by offering comprehensive health coverage, financial security options, and a balance between work and personal life. Our team environment emphasizes collaboration, respect, and integrity, making Olympia Hospitality not just a workplace, but a community that people are proud to be part of. We specialize in delivering top-tier culinary and guest service experiences across various properties, ensuring that excellence is maintained through every guest interaction and behind-the-scenes operation.

The Sous Chef role at Olympia Hospitality is vital to the operation, responsible for preparing high-quality meals aligned with the Executive Chef's standards and maintaining health and safety compliance per state and federal regulations. This role demands leadership skills to oversee kitchen staff and coordinate meal production effectively across all dining periods. The Sous Chef works closely with the Executive Chef in menu development, recipe creation, and ensuring consistency in food quality and presentation. Additionally, the position involves managing kitchen operations, including inventory control, ordering, production scheduling, equipment maintenance, and upholding sanitation standards.

This position offers the opportunity to be part of a team that values employee growth and well-being, supporting career advancement through ongoing training and professional development. Our commitment to health coverage, retirement planning, paid time off, and various employee assistance programs ensures that our team members feel supported both professionally and personally. If you are passionate about culinary arts, dedicated to maintaining high standards, and looking to thrive in a dynamic environment, the Sous Chef position at Olympia Hospitality offers a rewarding career path within a values-driven company. Join us and contribute to a workplace where excellence, creativity, and teamwork are celebrated and success is a shared journey.

Job Requirements

Minimum 2 years of high volume kitchen management
catering or banquet experience preferred
culinary degree or equivalent combination of education and work
previous supervisory experience in food and beverage operations
experience with employee coaching and counselling
documented understanding of food safety and workplace safety procedures
knowledge of purchasing receiving and inventory control
Serve Safe Certification
Allergy Awareness Training

Job Qualifications

Minimum of 2 years high volume kitchen management experience
catering or banquet experience preferred
previous supervisory experience in food and beverage operations
culinary degree or equivalent combination of education and work experience desirable
experience with employee coaching and counselling
experience documenting and enforcing food safety and workplace safety procedures
knowledge of purchasing receiving and inventory control
Serve Safe Certification strongly preferred
Allergy Awareness Training strongly preferred
strong culinary and cooking skills
knowledge of food cost analysis and labor control
thorough understanding of kitchen equipment use and operation

Job Duties

Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase culinary expertise and creativity incorporating fresh locally sourced ingredients and international flavors
contribute to menu planning and recipe development including creating and testing new dishes specials and tasting menus ensuring all meet quality and cost standards
oversee food preparation and cooking activities ensuring dishes are prepared according to established recipes portion sizes and quality standards and that food safety and sanitation guidelines are followed
supervise and assist kitchen staff in various culinary tasks including chopping slicing dicing marinating sautting grilling roasting and baking to ensure consistency and excellence in food presentation and taste
coordinate and manage kitchen operations including ordering and inventory management production scheduling and equipment maintenance to ensure smooth and efficient workflow and minimize waste and downtime
maintain a clean organized and sanitary kitchen environment including workstations storage areas and equipment ensuring compliance with health and safety regulations and food handling procedures
train mentor and supervise kitchen staff providing guidance feedback and coaching to enhance culinary skills teamwork and performance
conduct regular training sessions and workshops on culinary techniques menu items and food safety practices ensuring all kitchen staff are properly trained and certified in food handling and safety procedures
monitor food quality presentation and taste conducting regular taste tests and quality checks to ensure all dishes meet restaurant standards of excellence and guest expectations