Executive Sous Chef – Multi-Kitchen Leader

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

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.