Sous Chef - Piatti SeattleCompensation: $82,000 - $85,000 annually DOE
Piatti Seattle is looking for an experienced Sous Chef to join our kitchen leadership team. This role is central to keeping our standards consistent - every plate, every shift. This position requires an open schedule to work weekends and closing shifts.
The ideal candidate will have 2+ years of experience as a Sous Chef in a full-service, high-volume kitchen. Hands-on experience with ordering, inventory management, and staff scheduling - this is a core part of the role, not a secondary duty. Comfort working on a computer, with proficiency in Microsoft Office (Excel, Outlook, Word) and ease learning kitchen management systems (recipe/inventory costing, ordering, and scheduling platforms)
WHAT YOU'LL DO AS SOUS CHEF As Sous Chef, you are the gatekeeper for everything that leaves the kitchen. You'll work the line yourself, run the pass, and hold every dish to the recipe and the standard - no exceptions and no shortcuts. This is a hands-on execution role: your job is to protect consistency and quality, and to keep the kitchen's systems - ordering, inventory, and scheduling - running accurately day to day.
Key responsibilities include:
- Working the line and cooking to spec on every station as needed
- Reviewing and approving all food before it reaches the guest
- Ensuring every recipe, plating standard, and kitchen procedure is followed exactly as written
- Always upholding strict sanitation and food safety practices
- Supervising, training, coaching, and counseling kitchen staff, and holding the team - and yourself - accountable to Piatti standards
- Managing ordering and inventory, including accurate counts, pars, and vendor coordination
- Managing staff scheduling and labor within kitchen systems
- Maintaining accurate recipe and cost data within our kitchen management systems
- Supporting the Executive Chef in day-to-day kitchen operations, and stepping in to run the kitchen in their absence
ARE YOU THE SOUS CHEF WE'RE LOOKING FOR? We're looking for someone who leads by example on the line, takes real ownership of standards, and thrives working within an organized, structured system. You should bring:
- 2+ years of experience as a Sous Chef in a full-service, high-volume kitchen
- Hands-on experience with ordering, inventory management, and staff scheduling - this is a core part of the role, not a secondary duty
- Comfort working on a computer, with proficiency in Microsoft Office (Excel, Outlook, Word) and ease learning kitchen management systems (recipe/inventory costing, ordering, and scheduling platforms)
- Strong, consistent sanitation habits
- A genuine respect for systems, structure, and standards - someone who values consistency and process over improvisation
- Strong organizational skills and the ability to multitask under pressure
- A great palate and sharp attention to detail
- Strong leadership skills: the ability to direct a team, hold people accountable, and coach and train effectively
- A desire to grow within the organization
