Sous Chef Jobs in Washington
Sous chef jobs in Washington are concentrated in Seattle, Bellevue, and Spokane, where a dense restaurant scene, major hotel groups, and corporate dining operations drive consistent demand at every level from junior sous chef to executive sous chef. Employers such as Suncadia Resort, Hyatt Hotels, and Compass Group maintain ongoing hiring across the state, with the strongest openings in fine dining, hotel food and beverage, and Pacific Northwest cuisine concepts. Washington's culinary market is among the most active in the country, particularly for candidates with banquet, farm-to-table, and seasonal menu development experience. Scan the live roles below and apply to whichever ones fit.
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Assistant Kitchen Manager
Role Overview
Key Details
Position Type
Seasonal Contract (May – Sept)
Schedule
Full-Time, Exempt (minimum 6 days / 70 hours per week)
Location
On-site (Rural Summer Camp facilities across the US)
Perks Included
Competitive Pay, Bonus, Free RoomBoard, Travel Allowance
About Wolfoods
Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability.
Role Summary
We are seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership position. You will oversee all prep and production for designated day part, staff management, and allergen safety at a top-tier summer camp.
This is an on-site, live-in position in a fast-paced, high-volume environment.
Key Responsibilities
- OperationsLeadership: Lead and train kitchen staff; foster a high-energy, positive environment.
- CulinaryQuality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
- AllergenSafety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
- AdministrationBudget: Manage inventory and assist with daily reporting
- Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.
Qualifications
- Experience: 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
- Certifications: ServSafe Allergens required before start date; company-sponsored.
- Skills: Strong leadership, cooking, able to navigate I-Pad, versatile with ingredients, and sharp problem-solving abilities.
- Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
- Lifestyle: Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.
What We Offer
- Competitive seasonal pay + performance bonus structure
- Full room and board provided for the duration of the contract
- Travel expense assistance
- Opportunity to lead a dynamic team in a unique, vibrant camp community
Wolfoods Food Services is an Equal Opportunity Employer.
Assistant Kitchen Manager
Role Overview
Key Details
Position Type
Seasonal Contract (May – Sept)
Schedule
Full-Time, Exempt (minimum 6 days / 70 hours per week)
Location
On-site (Rural Summer Camp facilities across the US)
Perks Included
Competitive Pay, Bonus, Free RoomBoard, Travel Allowance
About Wolfoods
Wolfoods is elevating camp dining by replacing standard freezer fare with fresh, high-quality, scratch-cooked cuisine. We serve vibrant summer camp communities across the country while providing exceptional care for dietary restrictions, nutrition, and environmental sustainability.
Role Summary
We are seeking an experienced, high-energy Assistant Kitchen Manager for a hands-on leadership position. You will oversee all prep and production for designated day part, staff management, and allergen safety at a top-tier summer camp.
This is an on-site, live-in position in a fast-paced, high-volume environment.
Key Responsibilities
- OperationsLeadership: Lead and train kitchen staff; foster a high-energy, positive environment.
- CulinaryQuality Excellence: Operational flow, portion control, menu specs, scratch cooking execution, and timely meal service.
- AllergenSafety Compliance: Strictly manage food allergy protocols (Kosher, Nut-Free, Gluten-Free, Vegan, etc.) and maintain top Health Department sanitation standards.
- AdministrationBudget: Manage inventory and assist with daily reporting
- Client Relations: Serve as a liaison between kitchen operations, campers, and camp leadership.
Qualifications
- Experience: 2+ years in a commercial kitchen leadership role with scratch and institutional/batch cooking experience.
- Certifications: ServSafe Allergens required before start date; company-sponsored.
- Skills: Strong leadership, cooking, able to navigate I-Pad, versatile with ingredients, and sharp problem-solving abilities.
- Physical Requirements: Ability to stand for extended periods, work in hot/cold kitchen settings, and lift up to 50 lbs.
- Lifestyle: Ready to live on-site in a rustic setting, work a demanding minimum 6-day/70-hour week, and thrive under pressure.
What We Offer
- Competitive seasonal pay + performance bonus structure
- Full room and board provided for the duration of the contract
- Travel expense assistance
- Opportunity to lead a dynamic team in a unique, vibrant camp community
Wolfoods Food Services is an Equal Opportunity Employer.
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Find Sous Chef JobsSous Chef Jobs by City in Washington
Where Washington roles are concentrated, by current openings.
Sous Chef Job Market in Washington
A snapshot from current Washington openings, updated as new roles post.
Who's Hiring
What Washington Employers Look For
The qualifications that appear most often in sous chef jobs across Washington.
- Minimum two to four years of progressive kitchen experience including at least one year in a supervisory role
- Proven ability to manage line staff, schedule shifts, and maintain kitchen operations during service
- Experience developing seasonal menus and costing dishes within budget targets
- Food Handler's Permit or Food Manager Certification recognized by Washington State Department of Health
- Culinary degree or equivalent professional training from an accredited program preferred
- Strong knowledge of food safety standards aligned with Washington State food code requirements
Sous Chef Jobs in Washington: Frequently Asked Questions
How do you become a sous chef in Washington?
Most sous chef positions in Washington require a combination of formal culinary training and progressive kitchen experience. A culinary arts degree from a program such as those offered at Seattle Culinary Academy or Washington State University gives candidates a strong foundation. Washington does not require a state culinary license, but a Food Handler's Permit issued through a Washington State Department of Health-approved provider is required for anyone handling food professionally in the state.
Which companies hire sous chefs in Washington?
Washington sous chef roles are posted by Twigs Bistro, Eurest, and Morrison Healthcare and others right now, based on current listings on Migrate Mate as of November 2026. Washington's hospitality density, particularly in Seattle and along the Eastside tech corridor, means hotel groups, resort properties, and corporate dining contractors are among the most consistent hirers statewide.
Which Washington cities have the most sous chef jobs?
Seattle, Spokane, and Olympia have the most sous chef openings in Washington. Seattle drives the largest share given its nationally recognized restaurant scene and concentration of luxury hotels, while Bellevue's growth as a corporate hub has expanded demand in hotel and contract dining, and Spokane's expanding hospitality sector and resort properties anchor Eastern Washington hiring.
Are there remote sous chef jobs in Washington?
Yes, but they're rare. About 0% of sous chef openings tied to Washington are remote or hybrid as of November 2026, reflecting the hands-on nature of kitchen work. The occasional remote-eligible roles tend to involve menu consulting, culinary content development, or corporate recipe standardization rather than day-to-day kitchen operations.
How can I get hired as a sous chef in Washington with little or no experience?
The most realistic entry path is securing a cook or line cook position at a Washington property and advancing from within. Large hotel operators and contract dining companies such as Aramark and Sodexo, which manage accounts at universities and corporate campuses across Washington, run structured culinary development tracks that move motivated cooks into supervisory roles. Completing a culinary apprenticeship through the American Culinary Federation's Pacific Northwest chapter and earning a Food Manager Certification through a Washington State Department of Health-approved course gives candidates a clear edge when competing for first-time sous chef openings.
Where can I find and apply to sous chef jobs in Washington?
You can find and apply to sous chef jobs in Washington on Migrate Mate, which lists current Washington openings. Search the available roles, identify the ones that match your experience and preferred location, and apply directly to the ones that fit.
See All 45 Sous Chef Jobs in Washington
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