Sous Chef

Founded in Melbourne, Australia, in 2009, Proud Mary is at the forefront of innovation in both coffee and food, pushing the boundaries of what breakfast can be; exciting customers through fun, fresh, elevated dishes and providing a unique and heartfelt service experience.

We've been serving up our "Aussie style" brekky and world class coffee (roasted by us in PDX) to the people of Portland since 2017, and although the world looks a little different these days, we're working hard to navigate new practices that enable us to continue sharing delicious product and warm service with our incredible Portland community. 

Proud Mary PDX is currently seeking a Sous Chef to join our crew; a driven and positive individual with a passion for delicious food, product execution, leadership and collaboration with others. And through organization, communication, compassion, and hustle – will contribute to efficient and positive service/production.

The Sous Chef reports directly to the Kitchen Manager. Compensation: Hourly wage + Tips, insurance offered

Requirements:- Previous experience in a senior role in a high volume kitchen
- Ability to lead by example, uphold a positive attitude & respect for all.
- Exceptional communication skills and willingness to work with others
- Operate with efficiency and speed whilst executing product to a high standard
- Highly organized and intelligent work ethic
- Prioritize the upkeep of a safe, clean, positive work environment
- An understanding of routine needs/operations required to maintain a well-run kitchen
- Ready to share creative input regarding menu and practices
- Possess enthusiasm to learn and grow with the PMC brand & menu philosophy

- Full-time availability, including weekends 

Key Responsibilities:
- Running Service: Professionally coordinate a communicative and smooth service on a fast-paced line.

- Communication: Provide regular updates to the Kitchen Manager, contribute to- and engage with and fellow PMC management team.

- Leadership: Facilitate a positive and productive work environment, leading by example and staying attentive to staff morale.

- Coordinating Prep: Under direction of Kitchen Manager; lead kitchen staff through organized, efficient and routine kitchen production.

- Ordering: Under direction of Kitchen Manager; ensure routine ordering takes place, setting the kitchen up for success. Understands and complies with COGS targets when ordering. 

- Training: Provide training and instruction to new kitchen hires and see that existing BOH staff continuously demonstrate a high standard of operation.

- Creativity:Collaborate with Kitchen Manager & Executive Chef on menu direction and development.

- Safety: Uphold routine cleaning procedures and practices in kitchen. Be aware of area health authorities, systematically monitoring control points and taking corrective action to ensure that the restaurant is always within compliance.