Sous Chef- Commercial Production

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $78,000.00 - $82,000.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401(k)

Paid Time Off

Paid sick time

competitive salary

Job Description

Our client is a renowned leader in airline catering, onboard hospitality, and aviation logistics services based in Seattle, WA. With a commitment to culinary excellence and operational efficiency, they prepare and deliver thousands of chef-crafted meals each day to major airlines. Their large-scale production combines industry expertise with rigorous quality and safety standards, making them a top choice for aviation food services. Operating on a fast-paced, deadline-driven schedule, they emphasize consistency, precision, and superior execution across all facets of their food production process.

The role of Sous Chef - Commercial Production is critical within this dynamic environment. This position requires strong leadership in a high-volume commercial kitchen, overseeing a team of 25 to 50 kitchen production employees. The Sous Chef will be responsible for managing and guiding daily food production to ensure meals are prepared safely, consistently, and precisely according to strict customer specifications. This role demands excellent management skills to maintain workflow, quality control, and compliance with food safety regulations. Moreover, the Sous Chef will provide coaching and development for kitchen staff, fostering a team-oriented culture focused on excellence and efficiency.

While hands-on cooking assistance may occasionally be required, the primary focus is on leading the production team and operations. Responsibilities include frequent batch tastings to monitor recipe execution, managing inventory and production schedules, controlling food costs, minimizing waste, and ensuring adherence to HACCP and sanitation standards. The Sous Chef must also be capable of stepping into the Executive Chef role when needed to lead the entire kitchen operation.

This position offers a competitive salary ranging from $78,000 to $82,000 per year and requires flexibility to work various shifts, including days, evenings, weekends, holidays, and adapting to production demands. This makes it an excellent opportunity for culinary professionals who thrive in a fast-paced, production-focused environment and aspire to advance their leadership careers in a large, multi-site organization within the aviation services industry. The company provides comprehensive benefits including medical, dental, vision coverage, a 401(k) plan, paid time off, and sick leave, adding further value to this rewarding role.

Job Requirements

3-5 years of leadership experience overseeing kitchen operations in a high-volume commercial kitchen
strong commercial kitchen experience in production-focused, recipe-driven environments
knowledge of HACCP, food safety, sanitation, and quality control standards
experience managing inventory, food costs, waste reduction, and production planning
strong culinary skills with the ability to evaluate food quality, seasoning, texture, and presentation
strong communication, organizational, and hands-on leadership skills
proficiency with Microsoft Office and basic computer applications
ability to work flexible shifts including days, evenings, weekends, holidays, and varying schedules based on production demands

Job Qualifications

3-5 years of leadership experience overseeing kitchen operations in a high-volume commercial kitchen
strong commercial kitchen experience in production-focused, recipe-driven environments where consistency is more important than creative cooking
previous experience supervising high-volume kitchen or food production teams
strong culinary skills with the ability to evaluate food quality, seasoning, texture, and presentation through regular batch tastings
knowledge of HACCP, food safety, sanitation, and quality control standards
experience managing inventory, food costs, waste reduction, and production planning
strong communication, organizational, and hands-on leadership skills
proficiency with Microsoft Office and basic computer applications
ability to thrive in a fast-paced, deadline-driven production environment

Job Duties

Lead daily food production in a high-volume commercial kitchen
supervise 25-50 kitchen production employees while ensuring production stays on schedule
ensure cooks have the ingredients, equipment, and support they need to execute daily production
verify recipes are followed exactly to specification and customer requirements
conduct frequent batch tastings and quality checks to maintain consistency and food quality
manage inventory, food ordering, production schedules, and product rotation
monitor food costs, minimize waste, and support overall kitchen efficiency
assist with hands-on cooking when needed while remaining focused on supervising production
coach, train, and develop kitchen staff in food preparation, quality standards, and production processes
provide daily leadership, direction, and performance feedback to the culinary team
help organize staffing, workflow, and daily production priorities
assume responsibility for kitchen operations in the absence of the Executive Chef
ensure compliance with HACCP, sanitation, and food safety regulations
monitor food quality from preparation through final production
conduct quality control checks and ensure all meals meet company and customer standards