Sous Chef 12 Moons Asian Bistro

Pay Rate: $64,328.29/yr - $70,761.12/year (Depending on experience)
Shift: Swing, weekend required
Position Type: Full Time, Exempt

A FULL HOUSE OF TOTAL REWARDS

• Competitive Pay: Starting salary range of $64,328.29/yr - $70,761.12/year, depending on experience, with opportunities for annual performance-based increases. The role offers a potential career earning trajectory reaching up to $92,632.74 annually max over time.
• Full Coverage: 100% employer-paid medical, dental, vision, and prescription coverage, plus competitive family rates starting after 60 days, with additional benefits such as 401(k), employer-paid life insurance, and long-term disability.
• Generous PTO: Accrue 21 days of PTO in your first year, growing to 33 days after five (5) years, with an option to cash out twice annually.
• Everyday Perks: Free meals, parking, paid breaks, 40c/gallon gas discount, and exciting giveaways like concert and sports tickets.
• Growth & Support: Access to tuition reimbursement, certification programs, and Employee Assistance Program.

PURPOSE
The Sous Chef reports to the 12 Moons Chef de Cuisine and acts as the Primary Manager in the Kitchen in the absence of the Chef de Cuisine. Develops Snoqualmie Culinary Team through hiring and training. Perform as a Team Player demonstrating leadership, coaching, and organizational skills on a day-to-day basis. Creates a motivational environment, by being approachable and available to Management and Team Members. Encourages “give and take,” and constructive suggestions. Involve team when setting objectives. Models behavior expected from Team Members. Keeps Team Members informed on immediate direction or plans.

SUPERVISORY SCOPE

• Sushi Cook
• Lead Cook
• Line Cook
• Prep Cook

ESSENTIAL DUTIES / RESPONSIBILITIES

• The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department.
• The Sous has the responsibility to determine production needs, facilitate production, delegate appropriate tasks to the lead cooks and oversee these tasks to conclusion.
• The Sous Chef is responsible for determining hiring needs for the department and coordinates those efforts with HR and the Chef de Cuisine.
• The Sous Chef is responsible for all administrative tasks of the outlet as delegated by the Chef de Cuisine, including regular reports to the Chef de Cuisine, daily log entries about operations, team member evaluations, and daily time and attendance monitoring and approval.
• The Sous Chef is responsible for all kitchen operations in the absence of the Chef de Cuisine.
• Training, Coaching and Leading.
• The Sous Chef is one of the senior culinarian for the outlet and needs to conduct themselves as such. They are responsible for monitoring training of all employees in their department, with direct responsibility to train the lead cooks.
• To coach their team to achieve desired results.
• Leadership development of the staff by leading by example, teaching specific leadership traits, and being aware of and developing those natural leaders in each group.
• Responsible for ordering, product specifications, quality of food products and end of month inventory;
• Maintain controls for reducing and tracking waste.
• Other duties as assigned.