Sous Chef
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$51K - $69K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$51K - $69K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane Valley, WA · On-site
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane Valley, WA · On-site
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$51K - $69K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$51K - $69K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
$50K - $68K/yr
Sous Chef Department: Kitchen Accountable To: Executive Chef, General Manager The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills ...
Spokane, WA · On-site
$29 - $33/hr
Our Executive Chef plays a critical role in ensuring consistent food quality, strong kitchen leadership, and efficient operations in a high-volume restaurant environment. We are looking for a ...
Spokane, WA · On-site
$29 - $33/hr
Our Executive Chef plays a critical role in ensuring consistent food quality, strong kitchen leadership, and efficient operations in a high-volume restaurant environment. We are looking for a ...
Spokane, WA · On-site
$29 - $33/hr
Our Executive Chef plays a critical role in ensuring consistent food quality, strong kitchen leadership, and efficient operations in a high-volume restaurant environment. We are looking for a ...
Spokane, WA · On-site
$29 - $33/hr
Our Executive Chef plays a critical role in ensuring consistent food quality, strong kitchen leadership, and efficient operations in a high-volume restaurant environment. We are looking for a ...
$59K - $81K/yr
Under the direction of the Executive Chef, the Chef de Cuisine coordinates the instruction, training, and activities of the kitchen workers engaged in preparing and cooking quality foods to ensure an ...
$59K - $81K/yr
Under the direction of the Executive Chef, the Chef de Cuisine coordinates the instruction, training, and activities of the kitchen workers engaged in preparing and cooking quality foods to ensure an ...
Airway Heights, WA · On-site
$50K - $68K/yr
The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service. The Sous Chef will work with and report directly to the Executive Chef. What ...
Airway Heights, WA · On-site
$50K - $68K/yr
The Sous Chef will also ensure all kitchen staff maintain excellent standards in food preparation and customer service. The Sous Chef will work with and report directly to the Executive Chef. What ...
Post Falls, ID · On-site
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
Post Falls, ID · On-site
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
The chef lead is responsible for all aspects of managing the culinary department by providing leadership and ensuring the effectiveness and success of the daily operations of the kitchen. Primary ...
Airway Heights, WA · On-site
This position is responsible in assisting the Executive Banquet Chef with the overall management of the Bakery functions. Prepare all pastries and desserts items for the buffet, banquets and ...
Airway Heights, WA · On-site
This position is responsible in assisting the Executive Banquet Chef with the overall management of the Bakery functions. Prepare all pastries and desserts items for the buffet, banquets and ...
$46K - $48K/yr
The Sous Chef is second-in-command in the Crow's Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff ...
$46K - $48K/yr
The Sous Chef is second-in-command in the Crow's Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff ...
$46K - $48K/yr
The Sous Chef is second-in-command in the Crow's Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff ...
$46K - $48K/yr
The Sous Chef is second-in-command in the Crow's Bench kitchen and plays a critical role in supporting the Head Chef in all aspects of kitchen operations. This includes supervising kitchen staff ...
Airway Heights, WA · On-site
$50K - $68K/yr
Assists Chef in creating specialty dishes. * Responsible for ensuring health and sanitation standards. * Continually reviews kitchen operations for improvements. * Directly involved with menu ...
Airway Heights, WA · On-site
$50K - $68K/yr
Assists Chef in creating specialty dishes. * Responsible for ensuring health and sanitation standards. * Continually reviews kitchen operations for improvements. * Directly involved with menu ...
Spokane, WA · On-site
$27 - $29/hr
May assume all duties of the Chef in the Chef's absence Physical: Must be able to stand and move at a fast pace for up to four hours. Must be able to lift pots, pans and other containers weighing up ...
Spokane, WA · On-site
$27 - $29/hr
May assume all duties of the Chef in the Chef's absence Physical: Must be able to stand and move at a fast pace for up to four hours. Must be able to lift pots, pans and other containers weighing up ...
$13.75 - $18.50/hr
Position Summary The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to ...
$13.75 - $18.50/hr
Position Summary The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to ...
Post Falls, ID · On-site
$18.50 - $20/hr
Position Summary The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to ...
Post Falls, ID · On-site
$18.50 - $20/hr
Position Summary The Cook/Sous Chef prepares nutritious, high quality meals with a hospitality focus for residents enjoyment in accordance with all laws, regulations and company standards Reports to ...
$10.21 - $13.39
4% of jobs
$13.39 - $16.57
18% of jobs
$16.97 is the 25th percentile. Wages below this are outliers.
$16.57 - $19.75
23% of jobs
The median wage is $21.06 / hr.
$19.75 - $22.94
12% of jobs
$22.94 - $26.12
11% of jobs
$29 is the 75th percentile. Wages above this are outliers.
$26.12 - $29.30
8% of jobs
$29.30 - $32.48
7% of jobs
$32.48 - $35.66
5% of jobs
$35.66 - $38.85
4% of jobs
$38.85 - $42.03
5% of jobs
$42.03 - $45.21
2% of jobs
$10
$24
$45
| Aspect | Chef | Cook |
|---|---|---|
| Credentials | Formal culinary training or certifications often preferred | Minimal formal training, on-the-job experience common |
| Work Environment | Professional kitchens, restaurants, hotels | Varies from home kitchens to restaurants, catering |
| Job Responsibilities | Menu planning, supervising kitchen staff, quality control | Food preparation, cooking, basic kitchen tasks |
| Industry Usage | High-end restaurants, culinary institutions | Widespread across all food service settings |
While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.
A chef is a highly trained culinary professional who works as the chief cook in the kitchen of a restaurant. Many chefs earn a culinary degree and are formally trained by another accomplished chef, making them very skilled and competent in their craft. A chef spends a majority of their time in the kitchen cooking and directing other food preparers on the best ways to put together dishes, including appropriate garnish and presentation. Chefs are creative professionals, and are often involved in planning and making menus for the restaurant. Because chefs work as the head cooks in the kitchen, they are the supervisors of the other kitchen workers. In addition to overseeing food preparation, chefs coach and develop the other kitchen staff and help them grow and improve their skills. They are responsible for managing the logistics of the kitchen operations. They order necessary supplies, provide cost estimates to their employer, and monitor staff requirements and schedules.

$50K - $68K/yr
Other
Posted 29 days ago
Description
Position Title: Sous Chef
Department: Kitchen
Accountable To: Executive Chef, General Manager
The Sous Chef is responsible for all daily operations of the kitchen. They must demonstrate strong communication skills and leadership abilities, as well as maintain a safe and sanitary work environment. The Sous Chef is responsible for the development of new and current team members, while upholding all service standards and ensuring all food is served according to standards.
In addition, they must coach team member's performance - remaining friendly and flexible-resulting in the best guest experience possible.
Specifically, the Sous Chef ensures consistent execution of BOH systems and profitability by providing and ensuring quality training, coaching and follow-through. This position is accountable for maintaining high quality food, food cost controls, labor cost controls, systems, organization, team member engagement and the guest experience.
Essential Functions
Average % of Time
50%
Assigns, in detail, specific duties to all employees under supervision for efficient operation of kitchen. Visually inspects, selects and uses only the freshest fruits, vegetables, meats, fish, fowl, and other food products of the highest standard in the preparation of all menu items.
20%
Reads and employs math skills for following recipes. Processes requisitions for supplies. Selects, trains, and supervises kitchen staff in the proper preparation of menu items, fosters improvements where necessary.
5%
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line.
10%
Ensure proper receiving, storage (including temperature setting) and rotation of food products, so as to comply with health department regulations.
5%
Adhere to control procedures for cost and quality.
5%
Conducts pre-meal meetings and tests line staff (both culinary and servers) to ensure full knowledge and proper representation of menu items.
Other
Regular attendance in conformance with the standards, which may be established and or altered by Twigs Bistro and Martini Bar and/or Twigs American Kitchen from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant.
Upon employment, all employees are required to fully comply with the Twigs Bistro and Martini Bar rules and regulations for the safe and efficient operation of our properties. Employees who violate the Twigs Bistro and Martini Bar rules and regulations will be subject to disciplinary action, up to and including termination of employment.
Supportive Functions
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of Twigs Bistro and Martini Bar.
Assist Executive Chef in menu design and recipe specifications.
Supervises daily cleaning of walk-in and reach-in boxes for safety reasons.
Maintain schedules for proper staffing.
Report any equipment in need of repair to General Manager for service.
Perform other duties as requested, such as VIP parties and staff meetings.
Specific Job Knowledge, Skill, and Ability
The individual must possess the following knowledge, skills, and abilities, and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities.
Considerable knowledge of mathematical skills (addition, subtraction, multiplication, and division) necessary to interpret reports and budgets.
Knowledge of menu development, insight to marketing, cost and wage control.
Knowledge of food products, standard recipes and proper preparation.
Ability to analyze, forecast data, and make judgments to ensure proper payroll and production control.
Ability to read, write and speak English to comprehend and communicate job functions.
Finger/hand dexterity in order to operate food machinery.
Ability to grasp, lift and/or carry, or otherwise move goods weighing a maximum of 150 pounds on a regular basis.
Ability to work in confined spaces.
Ability to supervise large staff and accomplish goals on a timely basis.
Ability to perform duties within extreme temperature ranges.
Ability to conduct meetings, menu briefings and maintain communication lines between line staff and General Manager.
Ability to stand, walk, and/or sit continuously perform essential function for an extended period of time.
Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact, and diplomacy and collect accurate information to resolve conflicts.
Hearing and visual ability to observe and detect signs of emergency situations. Distinguish product, taste, texture, and presentation and observe preparation.
Qualification Standards
Education:
Any combination of education and experience equivalent that provides the required knowledge, skills, and abilities. High school education is preferred.
Experience:
Minimum three (3) years full service restaurant experience required. Prior supervisory experience preferred.
Licenses or Certificates:
Ability to obtain any government required licenses or certificates. For example: Local health department certification and state liquor control board certificate. CPR certification and/or first aid training preferred.
Grooming:
All employees must maintain a neat, clean, and well-groomed appearance (specific standards in employee handbook)
Our mission is to create a fun and exciting restaurant to which to work, with an eclectic atmosphere. We strive our employees to feel valued and as though they are of equal importance, regardless of their role in the organization. We believe the key to success is building a team who proves a unique and gratifying dining experience, where the menu and service complement each other to achieve perfect harmony. We want to create an uplifting and inviting environment where guests become friends, and friends become patrons.
Requirements
Performance Standards & Expectations
Arrive to work each day with an energetic, positive attitude, ready to lead our team.
Expected to keep a clear separation from friendships and fraternization with team members
Be willing to do anything you would ask the team to do
Support the team in all aspects of the job
Be a part of the solution, not the problem
Lead by example at all times
Properly follow service standards
Pay exceptional attention to detail
Multi Task at a high level in a fast paced environment
Follow all Policies/Procedures at all times
Hold fellow team members accountable for their actions
Properly assist the team in various FOH functions whether just managing or taking tables.
o Comps/Voids/Discounts
o Transferring tables
o TLC credit disbursements and manually entering member numbers when needed
o Promo gift card authorizations
o Guest questions/concerns/complaints
o Side work distribution
o Helping to maintain appropriate labor and food costs
o Guest and team member incident reports
Help with training of current and new staff members
Promote all featured items (i.e. fresh sheets, promotions, etc.)
Ability to take care of guests efficiently while also being open and available to assist fellow co-workers where needed and keep awareness of what is happening within the restaurant
There is an attitude of confidence and understanding in the team
Managers use their time so that the best possible results can be achieved by the team
Performance expectations and operating standards are clearly communicated to each person on the team
Team and individual assignments are completed accurately and on schedule
Team members hired reflect the goals of the company
Team members receive training and mentoring to master their current position and are encouraged to learn new positions
Team members are well informed and feel empowered to make appropriate decisions that reflect the company's goals
Key team members are offered developmental opportunities
Succession planning is ongoing daily
Good performance is recognized and poor performance is offered prompt feedback and corrected in a positive manner
Performance is evaluated fairly and regularly
Effective communication is achieved when communicating with others
Policies, procedures and all pertinent information is up to date and communicated clearly to the team
Decisions are made in a timely manner
Conflicts are resolved promptly
Supervision is done in the framework of:
o Maintaining team member's self esteem
o Focusing on behavior or performance not people or personality
o Encouraging participation
o Listening effectively/not just hearing
Overcoming barriers to communication