Sous Chef

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Hourly

Rate:

Range $28.00 - $30.00

Benefits

15 days of paid time off

8 Paid holidays

Medical insurance

Dental Insurance

Vision Insurance

401k with employer match

Wellness app reimbursement up to $500/year

Job Description

Porter Hospitality, a division of One Workplace, is a dynamic company specialized in creating vibrant, engaging destinations within commercial buildings. This forward-thinking enterprise designs and operates a diverse range of hospitality offerings, including restaurants, cafes, wellness centers, catering services, retail concepts, lounges, and event spaces. Through these initiatives, Porter Hospitality transforms traditional commercial spaces into lively environments that bring buildings to life and foster a sense of community for tenants and the broader public alike.

Established as a leader in the hospitality sector, Porter Hospitality emphasizes the creation of exceptional experiences, combining thoughtful design with operational expertise to activate... Show More

Job Requirements

3-5 years experience as a Sous Chef or relevant combination in fine dining or hospitality setting
associates degree in culinary field preferred
excellent oral and written communication skills
strong interpersonal skills
professional demeanor
self-motivated
ability to work under pressure and meet deadlines
ability to create and manage menu and inventory
knowledge of Microsoft Office
ability to learn in-house software
ability to maintain sanitation and safety standards
ability to manage vendors and coordinate deliveries
ability to train and mentor staff

Job Qualifications

3-5 years experience as a Sous Chef or relevant combination in a fine dining or hospitality setting
associates degree in a culinary field preferred
excellent oral and written communication and organizational skills
strong interpersonal skills for teamwork with internal departments, vendors, suppliers and customers
professional demeanor and discretion with confidential issues
self-motivated with ability to make independent decisions and exercise prudent judgment
ability to work under pressure, prioritize workload and meet deadlines
ability to create and manage menu and inventory
knowledge of Microsoft Office and ability to learn in-house programs

Job Duties

Collaborate with the Kitchen Manager to set item prices
stay current on developing trends in the restaurant industry
maintain the kitchen and surrounding areas to meet company standards and health code regulations
assist with inventory management and stock rotation
train, mentor and develop line cooks and kitchen staff
identify and introduce new culinary techniques
prepare meals and complete prep support as needed
prepare, assign and delegate responsibilities for various outlets, restaurants and banquet operations
assist with food cost control and budget adherence
ensure compliance with all policies, procedures, and legal regulations related to food and beverage
ensure safety of team members and cleanliness of facility and equipment
monitor inventory to meet par requirements
assist Kitchen Manager in monthly inventories
keep storerooms, refrigerators and freezers organized
assist in ordering and receiving food, beverages and supplies
ensure all products are prepared and presented according to brand standards
provide highest quality customer service and training for staff to ensure customer satisfaction and product quality
evaluate products to ensure quality and price standards
establish and maintain regular cleaning and maintenance schedules
manage vendor/distributor relationships and delivery coordination
work with cafe management to hire bar staff and conduct staff training
collaborate on tailoring menus and beverage programs for special events

Job Location

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