Junior Sous Chef

JOB TITLE: Junior Sous Chef

Compensation

$34-36 per hour, typically 40 hours per week with opportunity for overtime

Reports to: Executive Chef and Sous Chef

Position type: Full-time (requires flexible schedule, though typically nights Monday through Friday. Occasionally weekends as needed, including holidays)

JOB DESCRIPTION

The Rainier Club is one of the most distinguished private social and business clubs in the Pacific Northwest. In addition to 250 events and programs provided to its members each year, the Club has been hosting weddings and grandiose parties for more than 10 decades.

We are seeking an experienced and collaborative Junior Sous Chef to join our team and manage our a la carte line. In this position, you will work directly alongside our line cooks during service while managing prep and execution for club banquets and private events.

The ideal candidate understands the unique standards of a private club, where members expect exceptional consistency, premium presentation, and personalized service. This position requires a strong knowledge of cooking fundamentals and production skills.

KEY RESPONSIBILITIES

• Work directly on the line during peak hours, cooking and expediting orders to maintain speed and quality standards
• Manage and mentor a la carte cooks, ensuring proper culinary techniques, correct station setups, and high team morale
• Check daily prep across all stations before service begins to guarantee freshness and proper cooking techniques
• Manage food production of a la carte items in addition to aiding in banquet production
• Manage daily inventory of meat, seafood and produce through proper rotation and usage
• Work with the purchaser to order the necessary ingredients for daily service
• Oversee and manage staff in the absence of the chef and sous chef, with a strong sense of accountability
• Control food waste and manage labor costs
• Engage warmly with guests on the floor, during buffet line interactions, or at special action stations, ensuring an exceptional, personalized dining experience
• Handle challenging guest situations with grace and professionalism, addressing any specific food preferences, complaints, or dietary needs quickly to guarantee member satisfaction
• Assist in monthly inventories
• Cover a la carte stations as necessary
• Work with the chef on menu development and weekly specials with attention to local, seasonal ingredients
• Enforce health department standards for cleanliness, safety and correct food storage
• Be prepared to take on other responsibilities as they are needed to help the team thrive

DESIRED SKILLS

• Excellent verbal communications skills and ability to collaborate with various internal departments
• Extremely organized; creative and critical thinker with strong problem-solving skills
• Flexible, cooperative, understanding and a team player that demonstrates an ability to teach others
• Ability to meet deadlines and work in a diverse environment
• High level of enthusiasm and energy; eager to learn
• Strong organizational skills, attention to detail and follow through
• Ability to multi-task and manage workload effectively in a fast-paced setting
• Must demonstrate creative problem-solving skills and apply those skills under pressure

APPEARANCE AND PROFESSIONAL STANDARDS

• Maintain a pristine chef uniform that is clean at the start of every shift
• Uphold high personal grooming standards
• Always model professional behavior, representing the culinary team when interacting with club members and guests

EXPERIENCE

• At least 3 years as a Lead Line Cook, Banquet Cook, or Sous Chef, ideally within a private club, resort, or luxury hotel environment
• High-level knowledge of both à la carte line cooking and high-volume banquet batch production
• Hands-on leader who prefers to work directly with the line
• Ability to stand and work in a high-temperature kitchen for 8+ hours and lift up to 50 pounds

BENEFITS

• Medical, dental, vision and life insurance
• 401(k) plan
• Annual leave, paid holidays and P.T.O.
• Complimentary staff meals and coffee
• Discounted ORCA Card for $23 a month
• Discounted Parking $5 a day
• Schedule will typically be 12p-10p Tuesday through Friday, with variation based on business levels of that week

Pay: $34.00 - $36.00 per hour

Benefits

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

Experience

• Lead Line Cook, Banquet Cook, or Sous Chef: 3 years (Required)

Work Location: In person