The Sous Chef is responsible for all kitchen operations in the absence of the Executive Sous Chef. The Sous Chef is responsible for all administrative tasks of the outlet as delegated by the Executive Sous Chef, including regular reports to the Chef de Cuisine, daily log entries about operations, Team Member evaluations, and daily time & attendance monitoring and approval. The Sous Chef is responsible for determining hiring needs for the department and coordinates those efforts with HR and the Executive Sous Chef. The Sous has the responsibility to determine production needs, facilitate production, delegate appropriate tasks to the Lead Cooks and oversee these tasks to conclusion. The Sous Chef is responsible for all aspects of kitchen operations, including doing regular walkthroughs to inspect the facility, delegating responsibility to bring to standard, and communicate any facilities needs to the proper department. Keeps Team Members informed on immediate direction or plans. Models behavior expected from Team Members. Encourages “give and take,” and constructive suggestions. Creates a motivational environment, by being approachable and available to management and team members. Perform as a Team Player demonstrating leadership, coaching, and organizational skills on a day-to-day basis.

Develops Snoqualmie Culinary Team through hiring and training. The Sous Chef reports to the Executive Sous Chef and acts as the primary manager in the kitchen in the absence of the Executive Sous Chef. Pay Rate: $58,118.79/year minimum, Dependent on Experience

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