Sous Chef Job Description Group/Class:

Hourly, Group III, Non-Exempt Reports to:

Executive Chef Pay Range:

$22.00-28.00/hr

Supervises:

Line & prep cooks

Status:

Seasonal/Full Time

CENTRAL PURPOSE

To enrich the lives of our community by providing joy and freedom through exploration

CORE VALUES

Seek first to help

• Dedicated to results
• Optimism in action
• Solution seekers

KITCHEN SOUS CHEF JOB SUMMARY

The Kitchen Sous Chef is a key leadership position responsible for supporting the Executive Chef in the daily operation of the Hampton Lodge kitchen. This role provides hands-on leadership during prep and service, helping ensure the kitchen operates efficiently while maintaining consistent standards for food quality, recipe execution, presentation, cleanliness, and food safety. The Sous Chef leads by example, provides direction and support to kitchen staff, and helps maintain an organized, productive, and team-oriented work environment. The ideal candidate is dependable, organized, confident under pressure, and capable of taking ownership of kitchen operations when the Executive Chef is unavailable.

ESSENTIAL JOB RESPONSIBILITIES/DUTIES/TASKS

:

Kitchen Operations:

Support the Executive Chef in daily kitchen operations, including opening and closing procedures, food preparation, production, service, and shift execution.

Service & Line Management:

Direct kitchen operations during service, coordinate stations, manage ticket flow, and ensure food is prepared accurately, efficiently, and to established standards.

Production & Prep Management:

Organize daily prep and production priorities, assign tasks, monitor completion, and ensure adequate product is prepared for expected business levels.

Quality & Recipe Standards:

Ensure all menu items are prepared according to standardized recipes, portion specifications, presentation standards, and established quality expectations.

Staff Direction & Training:

Provide daily direction to kitchen staff, assist with training and station development, and communicate performance or operational concerns to the Executive Chef.

Inventory & Product Control:

Assist with inventory, receiving, product rotation, proper storage, portion control, waste reduction, and maintaining appropriate product levels.

Food Safety & Sanitation:

Enforce food-safety procedures, temperature controls, labeling and dating, proper storage, sanitation standards, and Washington State health requirements.

Kitchen Organization:

Maintain clean, organized, and properly stocked work areas while ensuring equipment, stations, and storage areas are ready for efficient operation.

Shift Leadership:

Serve as the kitchen leader when the Executive Chef is unavailable, making operational decisions and maintaining established kitchen standards.

SKILLS REQUIRED

:

Sous Chef Experience:

Minimum 2 years of experience in a Sous Chef or comparable kitchen leadership role.

Leadership & Team Building:

Ability to lead, motivate, and train kitchen staff while maintaining a positive, team-oriented work environment.

Organization, Time Management & Communication:

Strong organizational, time-management, and communication skills with the ability to manage multiple stations and priorities during high-volume service.

Culinary & Recipe Execution:

Strong understanding of cooking techniques, sauces, and recipe execution, with the ability to read, scale, and consistently execute standardized recipes.

Food Safety & Sanitation:

Thorough knowledge of food safety, sanitation, proper food handling, temperature control, and kitchen cleanliness standards.

Adaptability & Calm Under Pressure:

Ability to remain organized and composed during high-volume service while maintaining food quality, consistency, and kitchen standards.

Training & Development:

Ability to effectively train kitchen staff on recipes, cooking techniques, station procedures, food safety, and operational expectations.

ServSafe Certification:

ServSafe Manager certification preferred or willingness to obtain certification. A Washington State Health District Food Service Permit is required.

PHYSICAL DEMANDS

: Consistent and constant standing and walking while in operation. Guest service communication and employee communication necessary. Receiving deliveries and storing food requires lifting, kneeling, arm reaching and use of hands and fingers. Potential lifting of items up to 50lb.

Direct work with broilers, deep fryers, salamanders and ovens.

WORK ENVIRONMENT

: The majority of the work is in the Hampton Lodge. Receiving deliveries and assisting in Midway operations usually occur outdoors in the winter. In the kitchen there is exposure to hot cooking surfaces and moderate noise levels. The atmosphere is a team directed and a supportive environment. This person should be able to work in a busy, fast paced environment under some pressure, while maintaining a positive attitude at all times.

PHYSICAL REQUIREMENTS

Seeing:

REGULARLY

(67-100%) Must be able to read

Hearing:

REGULARLY

(67-100%) Must be able to hear well. Guest service communication and employee communication is essential.

Standing/Walking:

REGULARLY

(67-100%) Consistent and constant standing and walking while in operation.

Climbing/Stooping/Kneeling :

REGULARLY

(67-100%) The position requires the ability to stand, walk, climb, balance, kneel, stoop, and crouch for extended periods.

Lifting/Pulling/Pushing:

REGULARLY

(67-100%) Transporting food and beverage to and from Midway requires lifting of items up to 100 lb. in and on a snowcat trailer. The trailer needs to be loaded and unloaded twice a day. Snow removal of the roof and deck.

Fingering/Grasping/Feeling:

REGULARLY

(67-100%) Must be able to write, and use phone system

Note:

The statements herein are intended to describe the general nature and level of work being performed by employees, and are not to be construed as an exhaustive list of responsibilities, duties, and skill required of personnel so classified. Furthermore, they do not establish a contract for employment and are subject to change at the discretion of the employer.