Sous Chef III – Culinary Warehouse & Distribution

Nothing compares to the energy of a live event. Sodexo Live! is dedicated to elevating the sports events and hospitality experience. From stadiums to iconic venues we bring world-class food and beverage services backed by our expertise insight and passion. Every detail is designed to make the most of every moment.

Lets go Live! together.

Location: We are seeking a Sous Chef III (Warehouse) at T-Mobile Park home of the Seattle Mariners.

Job Type: Part-time / Seasonal

This position follows the Seattle Mariners home-game schedule from March through September. Work from October to February is not guaranteed and is based on business needs and union seniority.

Union Status: Non-Union

Work Location: In person

Pay: $26.00 - $30.00 per hour

Principle Function:

The Sous Chef III Culinary Warehouse & Distribution is an hourly entry-level leadership position focused on supporting culinary operations through effective warehouse coordination inventory control and product distribution. This role reports to a senior Sous Chef or Executive Chef and works primarily morning to mid-day shifts to prepare kitchens for daily and event-based operations.

This position serves as a key conduit between Culinary Leadership warehouse operations and production kitchens. The ideal candidate is highly organized understands kitchen workflow and is comfortable managing product movement forecasting needs and leading a small team in a unionized environment.

Unionized Work Environment:

This position operates within a unionized workforce. The Sous Chef III is expected to lead with consistency fairness and professionalism while working within collective bargaining agreements (CBAs) Sodexo Live! policies and established work rules. Clear communication and respect for process are essential to success in this role.

Essential Responsibilities:

Warehouse Ordering & Inventory Support

• Assist with daily weekly and event-based ordering of food and non-food items.
• Forecast product needs based on event schedules menus historical usage and par levels.
• Maintain accurate par stocks for warehouse and production areas.
• Identify shortages overages and usage trends and communicate findings to Culinary Leadership.

Distribution & Product Flow

• Coordinate receiving staging and distribution of product to multiple on-site kitchens.
• Lead daily product pulls and transfers to concessions clubs suites and catering locations.
• Stock production areas to ensure kitchens are properly prepared for service.
• Maintain organized storage areas that support efficient workflow and accessibility.

Food Safety & Product Integrity

• Ensure proper product identification labeling dating and rotation (FIFO).
• Monitor thawing slack-out and cold-chain compliance.
• Ensure all food safety sanitation and storage standards meet Sodexo Live! and regulatory requirements.
• Support audits temperature logs and compliance checks as assigned.

Team Leadership & Communication

• Lead and direct a small culinary or warehouse team during assigned shifts.
• Provide clear direction on daily priorities distribution schedules and stocking plans.
• Support training of team members on workflow organization and food safety practices.
• Communicate effectively with Culinary Leadership and production kitchens to resolve issues and adjust priorities.

Administrative & Systems Support

• Read and interpret invoices order guides and packing slips.
• Assist with delivery reconciliation and discrepancy resolution.
• Support inventory counts documentation and basic reporting as needed.

Qualifications/Skills:

• Minimum of 2 years of experience in a professional kitchen commissary or foodservice warehouse environment.
• Strong organizational and time-management skills.
• Working knowledge of food safety storage labeling and sanitation standards.
• Ability to read invoices order guides and product specifications.
• Ability to communicate clearly with leadership and hourly team members.

Preferred

• Experience in high-volume multi-unit or venue-based foodservice operations.
• Experience working in or alongside a unionized environment or willingness to learn.
• Inventory management warehouse or commissary experience.
• Culinary degree or formal culinary training.

Other requirements include but are not limited to:

• Ability to lift up to 50 pounds.
• Ability to work in refrigerated and freezer environments.
• Comfortable working in warehouse environment fast-paced and tightly-quartered spaces. Moving in and out of warehouse freezers coolers using pallet jacks on other needed equipment.
• Primarily morning to mid-day shifts with flexibility based on event schedules.
• Occasional evenings weekends or holidays may be .

Thank you for expressing interest in employment with Sodexo Live!. While only those candidates considered for this position will be contacted your resume will remain on file for 90 days.

Sodexo Live! is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race religion color national origin sex age genetic information status as a protected veteran or status as a qualified individual with a disability or any other characteristic protected by applicable Federal State or Local law.

All associates must pass a background check

Required Experience:

IC