Sous Chef - Mox Boarding House - Bellevue at Card Kingdom

Bellevue, Washington, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

29.21

Posted On

16 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

BOH Leadership, Menu Development, Inventory Management, Food Safety, Sanitation Practices, Knife Handling, Recipe Costing, Staff Supervision, Microsoft Office 365, Professional Cooking, Plating, Kitchen Equipment Maintenance

Industry

Retail

Description

ABOUT US: Card Kingdom has served Magic: The Gathering players across the world for over 20 years. We are a trusted source for buying and selling Magic: The Gathering singles, packs, and booster boxes from throughout the game's history. Our love of the community and game shines through everything we do. We are a customer-centric, data-driven, innovative workplace. We value our team and recognize that every role in our organization is behind delivering our renowned customer experience. In addition to our eCommerce business, Card Kingdom owns and operates the award-winning game store and restaurant, Mox Boarding House. With unique locations in Seattle, Bellevue, Portland, and Chandler, Arizona, we deliver an elevated experience to local gaming communities. Our Mission: We use tabletop gaming as a campfire – a place to gather, share and celebrate –for the sake of cultivating deeper relationships with our customers, amongst ourselves, with our communities, and the world. Our Benefits: Excellent benefits, generous PTO, and flexible scheduling, remote work opportunities, paid parental leave, safe harbor 401k match, paid holidays and employee discounts. We are a family friendly culture that supports work life balance. Role: The Sous Chef is responsible for assisting in the success of all back of house operations while collaborating with and receiving direct mentorship from the Head Chef. In addition to the daily tasks of kitchen operations, this individual assists in menu development, inventory management, and equipment upkeep. This role is key to the continued development of the back of house team members’ skills and ensures they are executing preparation and menu item recipes to the Head Chef’s specifications. As a core member of the restaurant leadership team, the Sous Chef will typically work during our periods of high volume while modeling our company values through their interactions with staff and guests. Responsibilities: * Provides leadership and active supervision of all BOH team members, in addition to their assigned daily activities. * Assigns roles and delegates work autonomously to all BOH team members, on an as-needed basis. * Assists the Head Chef with weekly inventory. * Collaborates with the Head Chef on menu development; actively contributes recipes for weekly specials. * Actively furthers and develops performance standards for all BOH roles; identifies opportunities for coaching, feedback, and additional training. * Performs the duties of a Line Cook at the highest level; serves as a role model for all standards of service. * Implements and maintains adherence to new and existing company processes and policies. * Ensures food is prepared and plated to the expectations set forth by the Head Chef and executed in a timely manner. * Verifies and audits the daily BOH opening/closing checklists. * Helps to maintain daily preparation checklists and ensures adherence to recipes set forth by the Head Chef. * Ensures that proper food safety procedures and sanitation practices are being adhered to throughout the kitchen. * Continues to develop leadership skills and business acumen alongside the Head Chef. * Additional duties and responsibilities as assigned by the Head Chef or General Manager. * Demonstrates thorough knowledge of proper use and maintenance of all kitchen equipment with the ability to train others in their safe operation. Qualifications: * High School diploma or GED. * Must be 18 years of age or older. * Must possess requisite state and county food-handling permits. * Intermediate proficiency with Microsoft Office 365 Suite of applications. * At least two years of BOH leadership experience in a full-service restaurant operation. * Exudes a genuine interest and a strong commitment to culinary knowledge and the self-development of leadership skills. * Demonstratable ability to interact professionally in verbal and written communication. * Displays capability to provide direction to others in a manner that will drive the correct behaviors. * Exhibits an understanding of professional cooking, preparation techniques, and knife handling skills. * Proven knowledge of recipe-building, costing, and inventory management. * Operates effectively under pressure and possesses the ability to convert stressful situations into positive experiences. * Works effectively independently and autonomously; drives success through accountability. * Demonstrates responsible, ethical, and honest behavior. * Possess the ability to work weekends, evenings, and holidays. * Understanding and knowledge of safety, sanitation, and food handling procedures. * This position will spend a majority of the time standing. * The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. Location / Work Schedule * Bellevue, WA * On-Site Job Type / Salary * Full Time * Non-exempt: Starting $26.60 / hour * Full Range: $26.60 - $29.21 / hour Benefits: * Paid Time Off: 25 Days accrued per year, 8 Company Holidays * Health Benefits: Zero cost premium options for Medical, Dental, Vision Insurance * Retirement: 401(k) with 4% Safe Harbor match, no vesting period * Flexible Spending Accounts & Health Savings Accounts * Pre-Tax Commuter Benefits * Supplemental Life and AD&D Insurance * Accident, Critical Illness & Hospital Confinement Plans * Employee Assistance Program * Employee Discount Equal Opportunity Employment: We are committed to cultivating a workplace in which diverse perspectives and experiences are welcomed and respected. We do not discriminate on the basis of race, color, religion, creed, caste, ancestry, national origin, sex, age, disability (physical or mental), marital or veteran status, genetic information, sexual orientation, gender identity, political ideology, or membership in any other legally protected class.

Responsibilities

The Sous Chef assists in managing all back-of-house operations, including menu development, inventory, and equipment upkeep. They provide leadership and supervision to BOH team members to ensure recipes are executed to the Head Chef's specifications.