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Sous Chef

The Sous Chef is responsible for managing aspects of the kitchen under the direction of the Chef de Cuisine. This includes, but is not limited to menu plans, operations, recipes, portion and inventory control, food quality, and employee supervision. The Sous Chef provides training and hands-on management for the kitchen staff, and ensures consistency of product and that revenue targets and costs are well-managed. The Sous Chef is responsible for upholding the standards and expectations of the kitchen when the Chef de Cuisine is not on premise.

General Duties and Expectations

  • Work closely with Executive Chef and FOH management to oversee employee schedules, cleaning lists, inventory sheets, etc.
  • Participate in weekly management meeting
  • Coordinate with bar and floor managers to ensure seamless operations between front and back of house
  • Understanding of POS system plus office computers and systems software including Excel, Word, and proprietary programs
  • Maintenance of a professional work atmosphere in the restaurant, including a culture of cooperation between front and back of house
  • Regular oversight of kitchen duties including, but not limited to:
  • Butchering and fabrication of meat and seafood
  • Production & delegation of all house-made items
  • Production & delegation of recipes for service
  • Oversee prep work of line cooks for service. Ensure quality and accuracy of recipes
  • Expedite during service hours, ensuring accuracy of plate presentation, quality, and quantity of product.
  • Maintain or exceed kitchen labor targets, staffing appropriately to the level of business
    • Includes working the line during slower periods
  • Order products for service from approved vendors (meat, seafood, dairy, produce, dry goods, etc.)
  • With Chef de Cuisine, maintain relationships with vendors
  • With Chef de Cuisine, enforce appropriate standards relative to hygiene as defined by the Multnomah County Health Department
  • Assure strict compliance with all Multnomah County Health regulations
  • Control health inspection walk-through
  • Work closely with Chef de Cuisine on costing, production, and control for proper recipe execution and waste management

 Core Competency Requirements

  • Quality judgement and decision-making
  • Problem-analysis and problem-solving
  • Effective verbal and written communication skills
  • Adaptability; can change strategy, work processes and procedures, product line, and job specific focus based on business need
  • Flexibility; can easily move back and forth between different job demands, is able to wear “multiple hats” within a defined space or time frame, for long or short periods of time
  • Stress tolerance; ability to remain focused and composed when addressing multiple competing priorities; able to excel for extended periods during times of high demand
  • Strong knowledge of cooking methods, kitchen equipment, and best practices

Work Experience Requirements

  • 5+ years back of house experience; 1-2 years back of house management experience preferred
  • Ability to motivate and lead kitchen team while also fostering cohesion between front and back of house
  • Knife skills a must
  • Ability to stand for 10+ hours at a time; ability to lift/grasp/carry 50 lbs. as needed

Salary Range
$29,000.00 - $41,000.00
per Year
Salary range estimated by
salary estimation provided by zippia
Lake Oswego, OR, 97035, US