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.

Let's 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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.

• 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 required.