Sous Chef

Sous Chef - Piatti Seattle Compensation: $83,000 annually

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)

A LITTLE ABOUT US

Established in 1987, Piatti is a fresh take on the neighborhood Italian restaurant offering Italian cuisine, finely-crafted, with authenticity. The soul of the menu is our house-made pasta that we roll, cut and cook by hand every day. Piatti combines a warm, inviting atmosphere, seamless service and a gourmet takeaway experience. Whether dining in or taking home, Piatti brings friends and family together.

Piatti is a division of Palisades Hospitality, a Northern California-based bespoke hospitality management company that manages and develops a curated portfolio of 20 hotels and restaurants and provides industry-tailored financial, design, and development consulting services. Palisades is committed to creating design-driven, dynamic spaces thoughtfully rooted in their locale and that leave a lasting impact on our guests and in their communities.

Palisades Hospitality offers the following benefits for eligible full-time employees:

Health: Medical, Dental, Vision, Life, Flexible Spending Accounts, Health Savings Accounts, Legal, Transportation, Voluntary Benefit Center for Ancillary Coverages like Critical Illness, Hospital Indemnity, Travel Insurance, Pet Wellness and more!

Retirement: 401(k) Retirement savings program available for all full- and part-time employees over the age of 21

Perks: Managers get 2 weeks paid vacation. All employees are eligible for a Travel Dining Discount to stay and dine at sister locations. Employees celebrating years of service are recognized with a bonus award for milestone years.

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