Technical Sous Chef | The Sound Chef
Location
Bellingham, WA (Private Home Operations)
Website: thesoundchef.com
Classification
Part-Time W2 Employee
Beginning Schedule
This role begins as part-time during the residency phase. We are currently in an active client acquisition phase and project this position to scale to 32+ hours per week (8+ clients) across a Monday–Thursday or Monday–Friday schedule as slots are filled.
To Start: Tuesdays and Wednesdays, 1–2 services per day to start during the residency phase.
Hours: Must be available from 9:00am - 5:00pm
Breaks & Food:
Two 10-minute breaks and a guaranteed 30-60 minute paid lunch break are provided daily. This lunch break is a dedicated time block during the same timeframe as the commute between clients to ensure a full rest period between services. You will be able to eat throughout service when tasting the food you are cooking for the client, but your official lunch break will be in an off-site neutral location.
Start Date: As soon as we find the right candidate.
The Sound Chef is a high-end personal chef service providing customized, health-focused meal preparation for households in the Bellingham area. We bridge the gap between fine-dining technique and strict medical/nutritional protocols for convenient food options.
The Vibe Cooking high quality food ingredients in beautiful homes, often with high-end equipment and tools during regular business hours with no required evenings, weekends or overtime. Enjoy a level of autonomy and respect not necessarily found in restaurants, hotels, country clubs or catering. While the wealthier the household, the higher the expectation for perfection, our daily reality is a rewarding hybrid between “Homestyle” comfort food and worldly cuisine with upscale fine-dining execution.
The Role & Operational Residency
This position begins with a 4-week training residency. During this phase, you will support the Executive Chef/Owner in all aspects of service. Your primary objective is to master The Sound Chef's specific standards for:
Technical Execution
High-level prep and cooking with a focus on holistic "slow food" philosophies and fine dining quality.
Logistics
Mastering the full service cycle: shopping, prepping, cooking, labeling, cleaning, inventory maintenance, and organization.
Kitchen Stewardship
Our standard is "leave-no-trace." While we are not there to clean up after the clients or do the work of housekeepers, we are there to ensure our workspace is returned to a state of clinical standards in the clients home kitchen.
The Growth Pathway
Option for Lead Role/Oversight. We are looking for a mature, committed professional. As our client roster increases and we launch our meal delivery service commissary in the coming months, this role is designed to evolve into a full-time Chef de Cuisine (CDC) position.
Leadership
This role evolves into a Monday–Friday (9am–5pm) position overseeing additional staff and managing operations within the commissary.
Professional Visibility
Upon successful completion of training, your professional profile and a high-quality headshot (arranged by us) will be featured on our website.
Who You Are
Honest, dependable, and professional.
Friendly, approachable and someone who smiles naturally when greeted.
Efficient with strong time management skills and a sense of urgency.
Able to stand and work on your feet for extended periods (up to 8 hours).
Patient, calm under pressure, and solutions-oriented.
Adaptable. Ingredients run out, schedules shift, and things change. You are someone who can pivot confidently and improvise with ease.
Receptive to feedback and able to handle constructive criticism with professionalism and maturity. Our work is deeply client-focused, and we are constantly refining dishes and experiences to meet our client expectations.
Personable with strong customer service skills. You’ll be working inside client’s homes, often in occasional proximity to children and pets, so creating a comfortable, trustworthy, and positive experience is essential.
Passionate about growth and success. We want someone who is excited to grow alongside us. The Sound Chef is in its early stages, which means real opportunity for advancement as the company grows.
Highly creative with a strong artistic approach to food. You take pride in presentation and flavor development, creating meals that are thoughtful, elevated, and memorable.
A collaborative professional. You understand that while menu writing will eventually become a core part of your routine, the initial focus is on mastering The Sound Chef philosophy and executing established client favorites with near-perfection.
Artistic and meticulous. You find your initial creative outlet through the precise organization and presentation of the mise en place, ensuring a seamless and elevated reheating experience for the client.
Hungry for the opportunity
You are passionate about culinary arts.
This role is for someone who has gained extensive knowledge in the culinary arts through schooling and/or experience, and has the drive for continued self improvement.
Have you thought about becoming a personal or private chef but continued to work in restaurants or for catering companies?
Are you a Sous Chef or Chef de Cuisine at a restaurant who wants to advance your career, but are finding it challenging to find a desirable open Head Chef role?
Qualifications & Technical Requirements
Professional Tenure
Ideally 4 years of experience on top of a culinary degree, or 6 – 8+ years of high-end experience. We are looking for a mature professional who is poised and ready for a loyal, long-term commitment.
Technical Skill Set
Deep understanding of classical and modern cooking techniques, high-level sauce making, and a basic working knowledge of molecular gastronomy.
Candidates must possess exceptional knife skills and maintain their own professional knife kit and basic culinary hand tools for use during service.
Dietary Literacy
A primary focus on vegetarian base menu writing and holistic principles, with the ability to meld these with high-protein requirements. You must be able to independently write, convert, and scale complex recipes.
Compliance & Credentials
WA Food Handlers Card: Required
Vetting: Final employment offers are contingent upon the successful completion of a background check and the signing of standard company confidentiality and client protection agreements.
Must have reliable transportation.
Compensation & Sustainability
Starting Sous Chef Wage
30.00 – 35.00 per hour. ( Training Period Paid at 26.00 – 28.00 )
Travel Reimbursement: We provide mileage reimbursement at the standard IRS rate for all work-related travel between retail locations and client residences.
Benefits
WA State Paid Sick Leave accrual begins on day one. A comprehensive benefits roadmap including a health insurance reimbursement stipend, quarterly tool and apparel allowances, performance-based client retention bonuses, and predictable creative autonomy, will roll out systematically as active client volume expands ( estimated within 6 – 12 months ).
Market Growth
We provide market-rate wage increases adjusted within the year to ensure long-term financial stability as the Bellingham market evolves.
To Apply
Please submit a Resume/CV and a brief professional statement. Detail your history in fine-dining or private service and describe your philosophy on using high-end techniques to elevate "homestyle" comfort food. Because our premium service demands a thorough attention to detail, you are required to include the exact phrase "Mise En Place" in the subject line of your application email to be considered for an interview.
The Selection Process
Selected candidates will be invited to perform a working stage. This will involve planning, shopping for, and executing a full service for the Executive Chef/Owner.
Pay: $30.00 - $35.00 per hour
Expected hours: 32.0 – 40.0 per week
Benefits:
- Food provided
- Health insurance
- Paid time off
Work Location: In person
