Executive Sous Chef

Morton's, The Steakhouse; Portland (OR); On-site; USD 45,000 - 70,000; Full time

Job summary

An established industry player in fine dining is seeking a Culinary Manager to lead their kitchen team. This role involves ensuring excellence in guest satisfaction, managing back of house operations, and developing staff through ongoing training. With a focus on quality and efficiency, you will play a crucial part in maintaining high standards while achieving budget goals. The company offers a comprehensive training program and numerous benefits, including generous employee discounts and health plans. If you have a passion for culinary excellence and leadership, this opportunity is perfect for you.

Benefits

Extensive training program

Career development opportunities

Employee discounts

Multiple health benefit plans

Paid sick leave

Paid vacation

Monthly discretionary bonus

Qualifications

• 2+ years of experience in culinary management in fine dining.
• Strong knowledge of back of house operations and cost control.

Responsibilities

• Ensure guest satisfaction with a hands-on management style.
• Assist the Executive Chef in managing kitchen staff and operations.
• Oversee inventory and maintain sanitation procedures.

Skills

Culinary Management

Staff Supervision

Inventory Control

Communication Skills

Conflict Resolution

Education

Culinary Degree

Job description

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid vacation
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food / labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus