1891 Kitchen Sous Chef

Themac; Portland (OR); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, and vision insurance

Free access to exercise facilities

401(k) with employer match

Discounts on club services and meals

Free parking and public transportation passes

Job summary

The Multnomah Athletic Club in Portland is looking for a skilled Sous Chef to assist the Executive Chef in leading culinary operations across their restaurants and banquets. This role requires at least five years of culinary experience and strong leadership abilities.

As a key player in ensuring exceptional food quality and team development, candidates should have an apprenticeship or culinary degree and the ability to manage a fast-paced kitchen. Benefits include medical insurance and access to fitness facilities.

Qualifications

• Minimum of five years of progressive culinary experience.
• Experience in high-volume or multi-outlet operations preferred.
• Valid Food Handler's card or ability to obtain within required time.

Responsibilities

• Assist the Executive Chef in coordinating all phases of food production.
• Support menu development, recipe creation, costing, and execution.
• Supervise kitchen staff and manage performance.
• Ensure compliance with safety policies and health regulations.

Skills

Organizational skills

Leadership abilities

Culinary techniques

Time management

Education

Apprenticeship or culinary degree

Tools

Computer applications proficiency

Job description

Multnomah Athletic Club, 1849 SW Salmon Street, Portland, Oregon, United States of America

Job Description

Posted Thursday, June 25, 2026 at 10:00 AM

Multnomah Athletic Club (MAC) is seeking a skilled and motivated Sous Chef to support the Executive Chef in leading all culinary operations across the Club’s restaurants and banquet environments. This role plays a vital part in ensuring exceptional food quality, menu consistency, cost control, and team leadership while upholding MAC’s high standards for professionalism, safety, and service.

The Sous Chef is a hands‑on culinary leader who supports daily kitchen operations, supervises and develops culinary team members, and helps ensure operational excellence across multiple outlets. This position also serves as a key contributor to training, onboarding, and developing culinary talent within a fast‑paced, high‑volume environment.

What You’ll Do

Culinary Operations & Food Quality

• Assist the Executive Chef in coordinating and supervising all phases of food production for Club restaurants and banquet operations
• Support menu development, recipe creation, costing, and execution from concept through service
• Ensure consistency, quality, and presentation standards across all outlets
• Assist with cooking, expediting, plating, and service support as operationally required
• Help develop, update, and maintain prep lists, order guides, recipes, and menu documentation

Leadership & Team Development

• Directly supervise kitchen staff, including oversight of attendance, timekeeping approvals, and performance management
• Mentor Sous Chefs and line staff, providing guidance in production planning, culinary technique, and recipe execution
• Facilitate onboarding, training, skills development, and ongoing coaching for culinary team members
• Participate in interviewing, hiring, training, and performance feedback processesLead by example, fostering a collaborative, professional, and accountability‑driven kitchen culture

Operational Oversight

• Share responsibility with the Executive Chef for kitchen operations during the Executive Chef’s absence
• Support cost control efforts, including inventory management, ordering, and waste reduction
• Maintain regular and predictable attendance while supporting operational coverage needs
• Perform additional duties as assigned by the Executive Chef or Food & Beverage leadership

Safety, Compliance & Club Standards

• Ensure compliance with all MAC safety policies and health department regulations
• Identify hazards, promote safe work practices, and report incidents promptly

Model and reinforce MAC’s Code of Conduct, promoting a positive employee and member experience.

What You’ll Bring

Experience & Education

• Apprenticeship, culinary degree, or equivalent professional culinary training
• Minimum of five (5) years of progressive culinary experience, including supervisory responsibility
• Experience supporting high‑volume or multi‑outlet operations preferred

Certifications & Technical Skills

• Valid Food Handler’s card (or ability to obtain within required timeframe)
• General proficiency with computer applications including email, inventory/order systems, and scheduling tools

Leadership & Professional Skills

• Strong organizational, planning, and time‑management skills
• Demonstrated ability to train, motivate, and develop culinary staff
• Effective verbal and written communication skills
• Ability to manage multiple priorities and adapt quickly in a fast‑paced environment

Preferred Qualifications

• ACF Sous Chef certification
• Experience in banquet, club, hotel, or multi‑restaurant operations

What You’ll Gain

At Multnomah Athletic Club, we believe in taking care of our team members. We offer a wide range of benefits to ensure your well‑being, both inside and outside the club.

• Full‑time employees: medical, dental, and vision insurance
• Facility access: free access to our exercise room and classes, climbing gym, and pools
• Convenience: free parking and discounted public transportation passes
• Retirement: participate in our 401(k) program with an employer match
• Well‑being: access our Employee Assistance Program (EAP) for free
• Perks: enjoy discounts on club services and meals

The Multnomah Athletic Club is an equal‑opportunity at‑will employer and does not discriminate against any employee or applicant for employment because of age, race, religion, color, disability, sex, sexual orientation or national origin.

Multnomah Athletic Club, 1849 SW Salmon Street, Portland, Oregon, United States of America