Sous hourly
$54,080–$60,320 year
On-site · Spokane, Washington, United States
Job Summary
Supervise and ensure smooth operation of the kitchen and dish room during the shift with a mindful eye on cost efficiency. Oversee all kitchen team members to ensure duties are performed per established procedures and quality standards. Assign stations to the kitchen team at shift start. Oversee training, cross-training, interviewing and scheduling of assigned positions. May assume all duties of the Chef in the Chef’s absence. Requires leadership, strong communication, and food production skills; ability to work in a team-oriented environment; English proficiency; physical ability to stand and move quickly for up to four hours and lift up to 50 pounds. Includes overtime and benefits such as medical, dental/vision options, 401k with discretionary match, vacation and sick time, and additional perks. Equal opportunity employer.
Required Qualifications
- High school diploma or equivalent
- Two or more years of experience in a high-volume, full-service dining kitchen
- Must be able to speak clearly and listen attentively to kitchen team members, dining room team and managers
- Must be able to speak, read and write in English
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