Sous Chef (Full-Time) - Tacoma, WA

Washington National Golf Club, designed by the acclaimed architect John Fought, is a prestigious golf club known for its world-class course, comprehensive practice facility, and exceptional service. It proudly serves as the home to the University of Washington's Men's and Women's golf teams, making it a central hub for both amateur and professional golf activities in the region. The club is a popular destination for tournaments, group outings, and recreational golfers who value quality, tradition, and a memorable golfing experience. As part of the larger Oki Golf family, Washington National Golf Club benefits from a strong emphasis on employee growth and comprehensive benefits, making it an attractive employer in the hospitality and sports industries. Their commitment to excellence extends beyond the golf course to encompass a dynamic team environment where career growth is supported and encouraged. The club offers a variety of job opportunities across golf operations, restaurant services, banquet management, turf care, and administrative functions, establishing a well-rounded workplace for diverse talents and interests. The Sous Chef role at Washington National Golf Club is a vital leadership position responsible for managing three critical areas: product quality, people management, and profitability. This role reports directly to the General Manager and Food & Beverage Manager and plays a key role in recipe development, execution, and upholding the highest standards of safety and sanitation within the kitchen. The Sous Chef will oversee all kitchen operations, which includes supervising, training, and coordinating culinary team members to ensure smooth workflow and exceptional food quality. Effective communication between the front of house (FOH) and back of house (BOH) teams is paramount, and this role serves as an essential liaison facilitating that coordination. This position is also tasked with managing labor schedules to optimize productivity while controlling labor cost. Food cost management and inventory oversight are integral, with responsibilities including monthly inventory checks maintaining a variance of less than 1%. The Sous Chef ensures that all culinary products maintain consistent quality, proper ingredient standards, timely delivery, and compliance with health regulations such as OSHA and WISHA. Continuous improvement is encouraged, with the Sous Chef regularly looking for ways to enhance kitchen processes, improve efficiencies, and reduce operational costs. The role offers a competitive hourly wage ranging from $23.00 to $27.00, with overtime eligibility and an annual bonus incentive equating to 5% of the yearly salary based on company financial targets. Beyond compensation, team members enjoy a comprehensive benefits package inclusive of golf-related perks, food discounts, flexible working environments, and full-time employees receive medical, dental, vision, life insurance, and paid time off benefits. The club values diversity and strives to provide reasonable accommodations to team members with disabilities, fostering an inclusive, supportive workplace. This position requires physical stamina and occasional lifting of up to 50 pounds, as well as the ability to endure long periods of standing and active participation in food preparation and kitchen operations. Joining Washington National Golf Club as a Sous Chef means becoming part of a dedicated team committed to delivering exceptional dining experiences within an esteemed and vibrant golf community.

• High School diploma or equivalent
• Minimum of 3 years line experience at an Oki Property or Kitchen lead in a multi-outlet facility
• Must have current Washington State Health Card
• Ability to multi-task while remaining focused on the key objectives of the position
• Proficient in all stations of line working and short order cooking