Chef Executive Sous

RiverPlace Hotel; Portland (OR); On-site; USD 85,000 - 110,000; Full time

Job summary

RiverPlace Hotel is seeking an Executive Sous Chef to oversee kitchen operations across multiple outlets, reporting to the Executive Chef. The role focuses on training, staff motivation, profitability, and delivering exceptional dining experiences.

You will lead culinary teams, ensure food safety and quality, manage budgets, and uphold safety standards across all kitchens. The position requires strong leadership and effective communication with guests and staff.

Qualifications

• Two year culinary arts degree required.
• Three to five years management experience required.
• Knowledge of food safety, sanitation, food products, and food service equipment.

Responsibilities

• Prepares operating and capital budgets and operates the kitchen within those guidelines.
• Communicates openly and professionally with guests and staff.
• Responsible for training and development of the Sous Chefs and other culinarians.
• Must be able to professionally communicate with all team members.
• Consistently practice safe and sanitary food handling techniques.
• Maintain workstation and equipment safety and cleanliness.

Skills

Management experience

Team leadership

Training & development

Communication

Food safety

Sanitation

Education

Culinary Arts degree

Job description

Overview

This position is responsible for the kitchen operations and culinary efforts of multiple kitchens and outlets across the property, under the guidance of the Executive Chef. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Executive Sous Chef will lead the culinary team on their mission to exceed customers’ expectations related to food quality and dining experience.

Responsibilities

Prepares operating and capital budgets and operates the kitchen within those guidelines. Communicates openly and professionally with guests and staff. Responsible for training and development of the Sous Chefs and other culinarians. Must be able to professionally communicate with all team members. Consistently practice safe and sanitary food handling techniques. Maintain workstation and equipment safety and cleanliness.

Qualifications

Able to work flexible hours and days. Two year culinary arts degree required. Three to five years management experience required. Knowledge of food safety, sanitation, food products, and food service equipment. Previous experience maintaining professional and respectful work relationships.