Sous Chef

Sous Chef Events and Catering Kitchen

Description: Roche Harbor’s Weddings are always among Seattle Bride Magazine's top award winning resorts over the past 30 years. Roche Harbor caters over 250 weddings and events each year. All of our events showcase our culinary staff preparing and serving farm to table menus that focus on Pacific Northwest ingredients and cuisine. Roche Harbors’ event culinary team prepares food that is high quality, with local meats; fish; and vegetables, and is prepared from scratch. At Roche Harbor Events we serve restaurant quality menus in a banquet format. This position allows are culinary staff to engage with the guest and explain menu preparations and accommodate of dietary restrictions and lifestyle choices.

Lead by Sous Chef Christopher Gramer and talented Team

Responsibilities of Sous Chef include:

· Possess a Valid Washington State Food Workers Card (ServSafe® Certificate is helpful but does not qualify/replace a Washington State Food Worker Card)

· Passion for cooking and the willingness to learn from others

· Sense of urgency and commitment to high quality

· Celebrates the importance of team in creating high quality guest experience

· Exceptional knife skills and knowledge of kitchen fundamentals

· Inspects all procedures, policies and recipes and shares expectations daily

· Show up to work each day refreshed and ready to lead the team to a successful shift

· Mastery of all stations and the ability to teach others

· Confident in leadership skills with expectations and inspection

· Confident motivational techniques and ability to personalize management skills

· Ability to evaluate food cost, labor graphs and sales predictions.

· Assures that all food meets/exceeds our recipe quality standards

Experience Required/Qualifications: 5+ year cooking experience

Start Dates: April 1, 2025, April 28, 2025 and May 5, 2025

End Date: September 29, 2025 and October 26, 2025

Housing: Included in agreement.  Weekly rent amount depends on what unit is offered.

Wage Range: $26 to $28 per/hr. Overtime Rate (after 40 hrs.): $39.00 to $42.00 per/hr.

Other Compensation:

· Shift meal included at no cost to Culinary Staff (non tipped)

· Chef Uniforms provided with cleaning services. (Chef coat, pants, hat and apron) Culinary staff to provide safety shoes and optional knife set

· Stay Bonus of $1.00 for every hour worked. Must arrive on scheduled start date through end date. Termination of employment forfeits all bonus accrual.

· Star Performance Incentive. This is earned bonus for staff excelling in their kitchen and is paid weekly: Up to $1.00 for every hour worked for meeting or exceeding star performance standards 20 center per hour for each standard met:

- Embraces Roche Harbor Values (.20 per hour)

- Guest First with Generous Hospitality

- Treat everyone with Dignity and Respect

- Honor Family and Community

- Deliver High Quality

- Perfect attendance, mastery of recipes, leads team, expects/inspects (.20 per hour)

- Respected by BOH and FOH (.20 per hour)

- Raises the standards of production and quality (.20 per hour)

- Maintains a professional kitchen at all times (.20 per hour)

Total compensation potential including End of Season Bonus and Star Performance Incentive: $30.00 per hour