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Our Culture:
The Noble House Hotels & Resorts philosophy emphasizes 'location, distinction, and soul'. Our properties are not a 'one-size-fits-all'. And neither are our team members. What makes us The Edgewater Hotel lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun.
Six|Seven Restaurant & Lounge is looking for a talented and service oriented individual to assist in leading our Culinary team as a Sous Chef!
The shimmering city is behind you. Beautiful Elliott Bay is right at your feet. The Edgewater Hotel is Seattle's only luxury waterfront hotel, with dramatic views of Elliott Bay, the Olympic Mountains and the downtown skyline, and a location right on Pier 67 at the city's dynamic doorstep. The Edgewater Hotel has been recognized in many prestigious industry publications and has been honored by some of the most elite hospitality and travel industry associations.
The Sous Chef will be responsible for but not limited to:
- Ability to operate in a full service establishment.
- Familiar with all aspects of cooking, light butchering, light desert, Banquets, and Ala Carte.
- Knowledge of food inventory, ordering, costing.
- Ability to perform job functions with attention to detail, speed and accuracy.
- Ability to prioritize and organize.
- Ability to work cohesively with co-workers as part of a team.
- Must understand guest's service needs.
- Ability to ascertain departmental training needs and provide such training.
- Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
- Must be open to a variable schedule and length of shifts.
The ideal candidate possesses:
- Successful track record leading a diverse team.
- Strength to hold staff accountable for day to day actions.
- Previous experience in overseeing associates under a collective bargaining agreement.
This length of this role is contingent on your success and the business needs.
Compensation: $1,800-$2,000 a week
Accommodations and travel reimbursement available
Requirements:- Banquet Chef and/or Sous Chef experience at a 4 star Hotel or Resort for a minimum of 2 years.
