Executive Sous Chef

Elevate your culinary career by teaming up with the Premier Steakhouse in the Bellevue area. In this upscale environment, specializing in Prime Steaks and Global Seafood, you will be surrounded by first-class team members and have opportunities for upward growth.

Ascend Prime Steak & Sushi is seeking an Executive Sous Chef to lead and inspire in our high-end kitchen. This is an incredible opportunity for a seasoned professional to join an award-winning team, renowned for delivering exceptional steak, sushi, and innovative dining experiences with breathtaking views.

What we offer:

• Professional, friendly, and supportive work environment where you are celebrated and valued as an integral part of our team and our success.
• Complementary employee meals and discounts
• Medical insurance (Eligibility varies by position)
• Dental benefits (Eligibility varies by position)
• Vision benefits (Eligibility varies by position)
• Paid time off (PTO), 1 hour per 40 hours worked
• 401(k) plan

Pay rate:

• $80,000-$90,000 annual salary plus eligible for performance bonuses

Requirements:

• 5+ years of progressive culinary leadership in fine dining or luxury hospitality.
• Expertise in steak and sushi preferred, with strong knowledge of ingredient sourcing and presentation.
• Proven ability to lead a high-performing culinary team, fostering professional development and collaboration.
• Strong financial acumen, including cost control, labor management, and inventory oversight.
• Ability to follow directions in a fast-paced environment; manage time effectively and work well in a team environment.
• Must have at all times during employment, a valid Washington State Health Card and any other government-required cards.
• A desire to learn, grow, and have a passion for progress in this career.

Responsibilities:

• Partner with the Executive Chef to oversee kitchen operations, ensuring excellence in execution and efficiency.
• Maintain high culinary standards while driving innovation and seasonal menu development.
• Lead, train, and mentor kitchen staff to foster a culture of professionalism, collaboration, and growth.
• Ensure consistency in food preparation and presentation that aligns with fine-dining expectations.
• Manage inventory, ordering, and food costs, optimizing efficiency while maintaining quality.
• Oversee health and safety standards, ensuring compliance with all regulations.
• Support VIP dining experiences, chef-driven events, and seasonal menu rollouts.

Physical demands and work environment:

While performing the duties of this Job, the employee is regularly required to stand; walk, use hands to finger, handle, or feel. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 35 pounds and occasionally lift and/or move up to 50 pounds. While performing the duties of this Job, the employee is frequently exposed to wet and/or humid conditions. The employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

This document does not create an employment contract, implied or otherwise, other than an "at will" relationship.