PM Sous Chef

Floret, an award-winning LGBTQ vegetarian restaurant in SeaTac airport.

We are seeking a full-time PM Sous Chef to support and lead our kitchen team in a vibrant, fast-paced, high-volume environment.

We celebrate bounty and work with local, organic, and sustainable produce and build strong, direct relationships with Washington farms. Our culinary team draws inspiration from international traditions and the availability of abundant, locally grown produce to create imaginative and dynamic vegetarian, vegan, and gluten-free cuisine. We are seeking a Sous Chef to join our tight-knit team. Our ideal candidate has at least 5 years of experience working in kitchens. We are looking for a positive, detail-oriented person to work alongside the executive chef and the rest of the management team in order to create seasonal dishes and to train, motivate, and mentor the dinner crew.

About YOU:

• Punctual
• Knife Skills
• Must have 5+ years working in professional kitchens with a minimum of 3 years in kitchen management
• A positive, detail-oriented leader that promotes a collaborative and team-oriented environment
• Commitment to using high-quality, seasonal, vegetable-driven ingredients
• Previous experience creating vegetarian, vegan, and gluten-free dishes
• Comfortable placing vendor orders

Primary Job Responsibilities:

• Supervising and training kitchen staff
• Communicating with servers and FOH leads to streamline service and ensure guest satisfaction
• Egg cookery
• Expediting the line during busy times
• Setting and maintaining food pars
• Daily ordering based on business levels
• Preparing food items and prep lists according to recipes and standards
• Adhering to proper food handling procedures
• Maintaining proper rotation of food to ensure top quality, freshness, and reduce waste
• Cleaning and maintaining the kitchen to company and Port of Seattle standards to pass inspections
• Maintaining acceptable standards of personal hygiene and comply with the dress code
• Adhering to all Port of Seattle requirements and procedures

The Sous Chef reports directly to the Executive Chef
Minimum Qualifications:

• At least 18 years of age.
• At least 3-5 years experience in a high-volume kitchen position, with at least 1-2 years as a Sous Chef/Supervisor; ability to speak, read, and write English fluently; must have a valid WA Food Handler's Permit.

Compensation and Benefits:

• Base wage: $22-26/hour + tips
• Tips: Range from $8.00 - $12.00/hour, depending on business volume
• Accrued PTO
• Medical Insurance with employer contribution for employees working 30+ hours
• 401k with an employer match of up to 4% after working for one year and at least 500 hours

Must Haves:

• You must be able to pass a background check by the TSA (no felonies and must have valid identification documents)
• Must be able to lift and carry 50 pounds up and down stairs and stand for long periods of time
• Must be available nights and weekends

Interested candidates are asked to send a cover letter and resume, including three professional references.

Job Type: Full-time

Pay: $32.00 - $38.00 per hour

Benefits:

• 401(k) matching
• Dental insurance
• Food provided
• Health insurance
• Paid time off
• Referral program
• Retirement plan
• Vision insurance

Shift:

• Day shift
• Evening shift
• Morning shift
• Night shift

Experience:

• Culinary experience: 3 years (Required)
• Cooking: 3 years (Required)

Work Location: In person