The Sous Chef Manager is responsible for planning, developing, coordinating, and overseeing the food preparation and production process to meet the high-quality nutritional needs of families, staff, visitors, and patients of all ages. This role bridges strategic culinary vision with daily operational excellence, managing the implementation of healthy meal services across all customer segments. The Sous Chef Manager is directly accountable for the management, supervision, and development of kitchen production staff, while ensuring strict compliance with department policies, procedures, and state/federal regulatory requirements. Additionally, this position plays an integral role in driving lean/continuous improvement efforts to optimize operational efficiencies, reduce costs, and maintain a constant state of survey readiness.
Required Education and Experience
Bachelor's degree in related field OR equivalent years of work experience (an equivalent combination of education and experience may substitute for formal education requirements).
Minimum of five (5) years of progressive kitchen management experience, with at least two (2) years of direct supervisory experience in high-volume, complex culinary environments.
Three (3) to Five (5) years of supervisory or management experience in food service and/or retail environment.
Experience leading a team; Experience coaching and training.
Education and/or experience in the development and implementation of staff programs.
Experience in quality improvement or quality assurance activities.
Experience with monitoring systems to ensure regulatory requirements are met (examples, OSHA, DNV, DOH).
Experience practicing whole foods cooking; Experience with nutrition and diet related terminology.
Required Credentials
Washington State Food and Beverage Worker's Permit, or to be obtained within 15 days of employment.
ServSafe certification, or to be obtained within 3 months of employment.
Preferred
Bachelor's degree in Culinary, Business, Nutrition, Food Science, Hotel/Restaurant Management, or a related field.
Experience working in Retail and Catering operations in addition to institutional/large production environments.
Experience working in a hospital setting or working with modified/restrictive diets.
Three (3) to five (5)years experience training/teaching/coaching.
Ability to make substitutions in an ever-changing environment.
Attention to detail (ability to detect ingredient changes).
Compensation Range
$97,665.00 - $146,497.00 per year
Salary Information
This compensation range was calculated based on full-time employment (2080 hours worked per calendar year). Offers are determined by multiple factors including equity, skills, experience, and expertise, and may vary within the range provided.
Disclaimer for Out of State Applicants
This compensation range is specific to Seattle, positions located outside of Seattle may be compensated differently depending on various factors
Benefits Information
Seattle Children's offers a generous benefit package, including medical, dental, and vision plans, 403(b), life insurance, paid time off, tuition reimbursement, and more. Additional details on our benefits can be found on our website www.seattlechildrens.org/careers/benefits.
