Sous Chef

Required Years of Experience

2 years

Job Details Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Sous Chef / Kitchen Manager to join the elite team of professionals who will operate the Alaska Airlines Lounge at SEATAC International Airport in Seattle, WA. We are seeking a talented individual who will commit to the challenges of creating and delivering a upscale experience within a thoughtfully designed travel oasis. The ideal candidate will have an eclectic menu knowledge and upscale experience, with a strong background in high volume catering and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. Strong line lead experience will be considered from a recognized concept as well.

This is a full time, hourly position with room to grow! Excellent quality of life! Benefits available day one, with 3 weeks paid vacation to start!

Must be able to pass a TSA background check and obtain an airport badge.

What You'll Do
be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting;
ensure Sodexo Culinary standards including recipe compliance and food quality are implemented;
have the ability and willingness to develop and motivate team members to embrace culinary policy and procedure;
ensure food safety, sanitation and workplace safety standard compliance;
have working knowledge of automated food inventory, ordering, production and management systems.
What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:

Medical, Dental, Vision Care and Wellness Programs
401(k) Plan with Matching Contributions
Paid Time Off and Company Holidays
Career Growth Opportunities and Tuition Reimbursement
More extensive information is provided to new employees upon hire.

What You Bring
a strong culinary background, with the demonstrated ability to stay current with new culinary trends;
2-3 years of KM or Sous Chef level management experience;
safety and sanitation expert, servsafe certified;
excellent leadership and communication skills with the ability to maintain the highest of standards;
strong coaching and employee development skills;
have a passion for food and innovation.
Who We Are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.

Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when youre happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Qualifications & Requirements
Minimum Education Requirement - High School Diploma, GED or equivalent experience Compensation Details

Compensation: Salary/Hourly ($24.37 - $31.78)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Wellness Program

Required Skills

Ability to Work In a High Pressure Environment

Strong Organizational Skills

Team Management Skills

Problem Solving Skills

Attention to Detail

Creativity in Menu Development

Ability to Adapt to Changing Culinary Trends

Customer Service Orientation

Time Management Skills

Ability to Train and Mentor Staff

Collaboration With Diverse Teams

Commitment to Quality and Excellence

Understanding of Food Safety Regulations

Ability to Analyze and Improve Processes

Cultural Awareness in Food Preparation

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