Job Summary
Employment Type
Full Time
Years Experience
3 - 5 years
$70k+ Annual
Job Description

Summary:  Executive sous chef responsibilities comprise handling all the kitchen activities and operations, cooking variety of cuisines, and mentoring the sous chefs in cooking. Executive sous chefs have to show lots of responsibility in handling the kitchen operations, so that they are competent enough to handle the entire kitchen in the absence of an executive chef. This role may be required to work 50 hour work weeks.

Essential Duties and Responsibilities:

  • Assumes responsibility for the kitchen in the absence of the Executive Chef
  • Maintain a calm demeanor under pressure
  • Great organizational skills
  • Ensure restaurant is staffed and set up for business, ensuring not to exceed the labor budget and posting the schedule in advance of the start of the schedule week
  • Ensure all company checklists are completed according to the assigned schedules (opening checklist, closing checklist, temperature checklist, etc.)
  • Ensure restaurant is clean, organized, and meets company standards of excellence
  • Interview, hire and train staff so that all employees meet company standards
  • Communicate effectively with staff to reduce turnover and ensure high standards by providing positive feedback, coaching and counseling, and discipline.
  • Develop and maintain a professional working environment for staff
  • Ensure that all paperwork is completed in compliance with company and government regulations
  • Responds proactively to prevent and resolve customer service situations
  • Ensure that the restaurant is compliant with licensing, health and safety requirements
  • Ensure all kitchen equipment is kept clean and in excellent working condition 
  • Count inventory and control waste
  • Ensure daily ordering from vendors is accurate, pars are updated, and waste is minimal
  • Financial understanding of food costs and minimizing wastage in the kitchen
  • Ability to work all stations if needed
  • Working knowledge of food and hygiene regulations (HACCP)
  • Ability to work all stations if needed
  • Other duties as assigned

Supervisory Responsibilities:  This position manages the sous chefs. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 


Culinary degree including 3+ years’ experience as a sous chef in a fine dining restaurant preferred


Standard company benefits include cross-company on and off shift dining discounts (across all brands), healthcare, bus credit, and more!


$65,000-$75,000 DOE

Job ID: 241364888

Ascend Prime Steak & Sushi
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