Sous Chef

Sous Chef allister Mercer Island, WA Job Details Full-time $81,000 a year 1 day ago Benefits Dental insurance Paid time off Vision insurance Paid sick time Qualifications Grilling Sautéing ServSafe Managing hospitality teams Improving operational efficiency Project management Continuous improvement Team motivation (leadership skill) Kitchen stations Food Handler Certification Full Job Description Restaurant in the heart of downtown Mercer Island seeks a Sous Chef to join our team. A distinctively elevated neighborhood restaurant serving New American cuisine and classic craft cocktails, Allister, is a not only a woman-owned business, but a beautiful space that is thoughtfully designed with careful attention to details in an environment that will foster community through service and the craft of food. Dedication you can see, feel, and taste! We are looking for a passionate, talented, hardworking, and kind Sous Chef with excellent culinary sensibilities and management skills to work directly under our Executive Chef, Joel Childs, adhering to food cost targets, managing inventory, BOH employee training and mentorship, food preparation, and consistent excellence in execution. You will play a critical role in helping lead, develop, and manage our kitchen team. At Allister we value work-life balance and foster a culture of inclusiveness and teamwork. We are looking for a candidate that, along with the Executive Chef, understands the importance of a supportive work environment. The Sous Chef will be expected to lead by example, while helping to run a high-volume kitchen and being the true right-hand of our Executive Chef. The ideal candidate has a continuous improvement mindset, a profound love for food and hospitality, customer satisfaction, mentorship, and collaboration with partners and co-workers. You will play a key role in helping manage Allister's day-to-day systems and processes for on-premise dining, catering, delivery, and events to ensure we deliver exceptional customer experiences while meeting our goals for inventory and profits. Key Qualifications Minimum 5 years of experience in a high-volume, full service BOH managerial or lead line role (Executive Chef, Sous Chef, Chef de Cuisine). Fine Dining experience a strong plus. Ability to motivate and direct employees while adhering to established standards and procedures Ability to take direction and feedback well and also be adaptable to the ever-changing needs of the restaurant Ability to problem-solve without being afraid to think "outside the box" Ability to work all stations within the kitchen (Sautee, Grill, Pantry, Pastry, and Prep) A results-driven mindset with a continuous focus on enhancing efficiency and guest satisfaction Excellent project management skills Strong written and oral communication skills Flexible schedule with an ability to work nights, weekends, and holidays Comfortable working in a fast-paced environment and making real-time adjustments as needed Culinary expertise in modern and classical New American cuisine Ability to stand for long periods of time and lift and carry a minimum of 50 pounds Comprehensive knowledge of health & safety regulations

Current Food Handlers and ServSafe Permits Compensation Details Salary:

$81,000/yr annually, this position is classified as exempt under

Washington State Law Benefits:

Health, Dental, and Vision Insurance, Paid Sick Time Off in accordance with Washington State Law, Dining Discounts, Growth Potential and Career Advancement