Sous Chef | The Hart and The Hunter Restaurant

Palisociety is a fully integrated hospitality company that develops and operates a unique portfolio of hotels and residences across the United States. Founded in 1998 by CEO Avi Brosh in Los Angeles, Palisociety has established itself as a dynamic family business dedicated to creating exceptional neighborhood-centric experiences through its independent hotels, the Palihouse and Palihotel collections, and ARRIVE by Palisociety brand. The company prides itself on offering warm, friendly service and vibrant, engaging atmospheres that resonate with both local communities and visiting guests.

One of the standout members of the Palihotel Seattle is The Hart and The Hunter, a laid-back Americana diner that brings elevated diner classics and thoughtfully crafted cocktails to the vibrant Pike Market neighborhood. The Hart and The Hunter has built a reputation for delicious, approachable dishes like Smoked Corn Beef Hash, Griddled Sandwiches, Savory and Sweet Waffles, and Pie à la Mode. The restaurant encapsulates a cheerful, family-friendly vibe designed to welcome guests for memorable meals paired with both seasonal specialty drinks and expertly made timeless cocktails.

The position of Sous Chef at The Hart and The Hunter presents an exciting opportunity for a skilled culinary professional to join this thriving kitchen team. Reporting to the Chef de Cuisine, the Sous Chef will play an essential role in ensuring smooth daily operations in the kitchen, managing the back-of-house team, and helping oversee the fiscal responsibilities surrounding labor and food costs. This position demands a candidate passionate about food quality, consistent meal preparation, and the ability to maintain high service standards aligned with the brand’s ethos.

In this role, the Sous Chef will be responsible for supervising all food preparation and presentation to ensure it meets the restaurant’s exacting standards. The Sous Chef will also foster a positive work environment through hands-on education and encouragement to build a strong, cohesive kitchen brigade. Regular communication with the Chef de Cuisine, Director of Restaurants, and other team members is critical to the role, as is a commitment to sustaining compliance with all food safety, labeling, storage, and local labor regulations.

Key responsibilities include managing inventory and stock ordering in the absence of the Chef de Cuisine, overseeing the kitchen cleaning schedules, and ensuring all cooks follow prep lists and the 'First In First Out' method to maintain freshness and minimize waste. The Sous Chef will serve as a mentor and support system for new kitchen staff, offering guidance, advice, and encouragement to help team members develop their skills and adapt within a fast-paced restaurant environment.

Beyond kitchen management, the role requires a strong understanding of the menu's composition and ingredient profiles to train staff effectively and support the Chef de Cuisine in menu development. Successful candidates will possess strong communication skills, the ability to work collaboratively with other restaurant and hotel departments, and an adaptable approach to service—flexing effectively with busier or quieter times.

This full-time role offers a competitive compensation package which includes medical, dental, vision, and life insurance, a 401(k) retirement plan, paid time off including holiday and sick pay, and opportunities for career advancement within a fast-growing company. Team members benefit from professional development and a collaborative work environment where creative ideas are encouraged. Employees also receive generous discounts on hotels and dining across Palisociety’s expanding portfolio of 18 hotels and counting.