{"schemaVersion":"jobsearcher.job.v1","id":"591bd534db704b7dfab3cb8b","url":"https://jobsearcher.com/jobs/591bd534db704b7dfab3cb8b","canonicalUrl":"https://jobsearcher.com/jobs/591bd534db704b7dfab3cb8b","title":"Sous Chef","description":"Brief: Sous Chefs are responsible for all BOH operations. They are responsible for ordering, inventory management, prep list execution and completion, in addition to maintaining all kitchen equipment and appliances. Sous Chefs must communicate with management to coordinate activities for cooks and to ensure that all given tasks are completed in a timely manner. Sous Chefs must be able to complete a prep list and delegate to the team. They are also responsible for enforcing food health and safety standards, as well as upholding and executing company recipes.\nCompensation:\nHourly\n401K benefits\nDiscounted Gym Membership - VASA\nEmployee Events and Parties\nHourly Leadership Incentive Program\nFree meal per shift\n50% Employee Discount on non-working Days\nDuties/Responsibilities:\nSetting up, cleaning, and organizing work stations\nComplete Weekly BOH Inventory Counts\nUpholding inventory management procedures\nPrep-list is filled out daily at start of shift and end of shift. Tasks are delegated or communicated with the incoming team\nOrdering — CK and USF Counts - (Using order guide)\nWaste Log — Filled out daily by Sous Chef\nPar Maintenance — Communicating with AGM and GM when daily pars on order guides and prep lists need to be changed\nCommunication with MOD and CK Team about hot shots and outages\nAdhering to all state and Vessel food safety regulations\nChecking quality of ingredients and adhering to company recipes and procedures\nPreparing and cooking ingredients according to food health and safety standards\nKeep a sanitized and orderly environment in the kitchen\nProblem Solving — look for ways to make the kitchen and staff more efficient and organized\nLog Book to be used as a place for communication between the team\nReceiving — checking in orders when possible or assigning someone to do it\nCleaning Lists — Making sure deep cleaning, weekly, and daily cleaning tasks are being completed and delegated\nWiping, sweeping, mopping; dishwashing when needed\nService line assistance as needed\nQualifications/Skills:\nAble to work in a fast-paced environment\nAble to multitask, prioritize, and manage time efficiently\nWorks well as part of a team and on individual tasks\nAble to bend, move, and lift up to 50 lbs or more\nPhysical endurance to stand for an extended period of time\nExperience as a cook a plus\nReports To: Assistant General Manager and General Manager\nJob Type: Full-time\nPay: From $20.00 per hour\nBenefits:\nFlexible schedule\nReferral program\nWork Location: In person","company":"Vesselkitchen","rawCompany":"vesselkitchen","city":"Eagle","state":"ID","isRemote":false,"isActive":false,"createdAt":"2026-07-20T12:39:44.239Z","occupations":[{"code":"35-1011.00","title":"Chefs and Head Cooks","slug":"chefs-and-head-cooks"},{"code":"35-2014.00","title":"Cooks, Restaurant","slug":"cooks-restaurant"},{"code":"35-1012.00","title":"First-Line Supervisors of Food Preparation and Serving Workers","slug":"first-line-supervisors-of-food-preparation-and-serving-workers"}],"industries":[{"code":"722511","title":"Full-Service Restaurants","slug":"full-service-restaurants"},{"code":"722513","title":"Limited-Service Restaurants","slug":"limited-service-restaurants"},{"code":"722514","title":"Cafeterias, Grill Buffets, and Buffets","slug":"cafeterias-grill-buffets-and-buffets"}],"jobPosting":{"@context":"https://schema.org","@type":"JobPosting","title":"Sous Chef","description":"Brief: Sous Chefs are responsible for all BOH operations. They are responsible for ordering, inventory management, prep list execution and completion, in addition to maintaining all kitchen equipment and appliances. Sous Chefs must communicate with management to coordinate activities for cooks and to ensure that all given tasks are completed in a timely manner. Sous Chefs must be able to complete a prep list and delegate to the team. They are also responsible for enforcing food health and safety standards, as well as upholding and executing company recipes.\nCompensation:\nHourly\n401K benefits\nDiscounted Gym Membership - VASA\nEmployee Events and Parties\nHourly Leadership Incentive Program\nFree meal per shift\n50% Employee Discount on non-working Days\nDuties/Responsibilities:\nSetting up, cleaning, and organizing work stations\nComplete Weekly BOH Inventory Counts\nUpholding inventory management procedures\nPrep-list is filled out daily at start of shift and end of shift. Tasks are delegated or communicated with the incoming team\nOrdering — CK and USF Counts - (Using order guide)\nWaste Log — Filled out daily by Sous Chef\nPar Maintenance — Communicating with AGM and GM when daily pars on order guides and prep lists need to be changed\nCommunication with MOD and CK Team about hot shots and outages\nAdhering to all state and Vessel food safety regulations\nChecking quality of ingredients and adhering to company recipes and procedures\nPreparing and cooking ingredients according to food health and safety standards\nKeep a sanitized and orderly environment in the kitchen\nProblem Solving — look for ways to make the kitchen and staff more efficient and organized\nLog Book to be used as a place for communication between the team\nReceiving — checking in orders when possible or assigning someone to do it\nCleaning Lists — Making sure deep cleaning, weekly, and daily cleaning tasks are being completed and delegated\nWiping, sweeping, mopping; dishwashing when needed\nService line assistance as needed\nQualifications/Skills:\nAble to work in a fast-paced environment\nAble to multitask, prioritize, and manage time efficiently\nWorks well as part of a team and on individual tasks\nAble to bend, move, and lift up to 50 lbs or more\nPhysical endurance to stand for an extended period of time\nExperience as a cook a plus\nReports To: Assistant General Manager and General Manager\nJob Type: Full-time\nPay: From $20.00 per hour\nBenefits:\nFlexible schedule\nReferral program\nWork Location: In person","datePosted":"2026-07-20T12:39:44.239Z","dateModified":"2026-07-20T12:39:44.239Z","hiringOrganization":{"@type":"Organization","name":"Vesselkitchen","sameAs":"https://jobsearcher.com"},"jobLocation":{"@type":"Place","address":{"@type":"PostalAddress","addressLocality":"Eagle","addressRegion":"ID","addressCountry":"US"}},"identifier":{"@type":"PropertyValue","name":"JobSearcher","value":"591bd534db704b7dfab3cb8b"},"url":"https://jobsearcher.com/jobs/591bd534db704b7dfab3cb8b"}}