Welcome To Walla Walla Steak Co - Applying For The Sous Chef Position

 

Sous Chef

F&V Hospitality/Steak Co.

Position Type: Full-Time | Hourly

Pay Range: $28.00 to $32.00 per hour, based on experience

Listing Date: June 2, 2026

 

About F&V Hospitality and Steak Co.

F&V Hospitality is a Washington-based hospitality group built on a culture of excellence, genuine care, and honoring the traditions that make great restaurants great. Steak Co. in Walla Walla is our flagship steakhouse concept, combining the warmth of a neighborhood restaurant with the quality and craft of upscale dining. We serve both visitors drawn to the Walla Walla wine country and the loyal local community we are proud to call our guests.

We are currently recruiting for a Sous Chef to join our culinary leadership team. This is a hands-on leadership role for a culinary professional who is as passionate about people as they are about food.

 

 Role:

As Sous Chef at Steak Co., you will partner with our Executive Chef to lead the kitchen team, drive culinary excellence, and own the day-to-day operations of a high-quality, guest-focused kitchen. You will play a central role in menu development, team development, private dining execution, and the financial health of the kitchen.

 

Areas of Responsibility

• Inspire and lead the kitchen team to deliver exceptional food quality and presentation with consistency across every service period
• Shape menus that celebrate steakhouse heritage while weaving in fresh, contemporary culinary ideas and seasonal ingredients
• Own the full scope of kitchen operations including food preparation, plating, inventory management, and food safety compliance
• Partner closely with front-of-house leadership to create a seamless, cohesive dining experience for every guest
• Design and execute private dining events and special occasions that exceed guest expectations
• Recruit, mentor, and develop a high-performing culinary team through intentional coaching and structured training
• Drive financial results through smart budgeting, cost controls, and waste reduction strategies
• Monitor labor costs, food costs, and financial reports to optimize kitchen profitability
• Stay ahead of culinary trends, seasonal ingredient opportunities, and industry innovations
• Collaborate with management on sales and marketing efforts that support business growth
• Champion health, safety, and sanitation standards throughout the kitchen at all times
• Cultivate a positive, collaborative kitchen culture where every team member can do their best work

 

What We Are Looking For

• Proven Sous Chef experience in upscale dining; steakhouse or fine dining background strongly preferred
• Demonstrated ability to plan and execute private dining events and special events at a high level
• Strong financial acumen including P&L analysis, budget ownership, and cost control
• A creative culinary sensibility with a track record of successful menu development and execution
• Exceptional leadership skills and genuine enthusiasm for developing culinary talent
• Excellent organizational and communication abilities with capacity to manage competing priorities in a fast-paced kitchen
• A deep commitment to hospitality and creating moments guests remember
• Culinary degree or equivalent professional experience preferred
• Food handler's certification and working knowledge of health and safety regulations required

 

Compensation

$28.00 to $32.00 per hour, based on experience

 

Benefits

• Competitive hourly pay with performance-based growth potential
• Ongoing professional education and development opportunities
• Family meals and in-house dining account
• Comprehensive medical and dental insurance
• Voluntary vision coverage
• 401(k) with employer match after one year of service
• Employee Assistance Program (EAP)
• Paid Time Off: 10 days in year one, subject to accrual schedule
• Pet insurance
• Regular schedule includes two days off per week; closed on select holidays outside of special events

 

 

 

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