Kitchen Manager / Sous Chef

Diverse Recruitment Firm; Portland (OR); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Extensive training program

Career development opportunities

Discount Dining and Retail Program

Management Referral Bonus Program

Medical, dental, and vision insurance

Job summary

A recruitment agency is seeking a Kitchen Manager / Sous Chef to oversee back of house operations while ensuring guest satisfaction and managing a high-volume kitchen. The ideal candidate will have at least 2 years of culinary management experience in upscale dining, possess strong leadership and communication skills, and be detail-oriented in operations. The role offers extensive training, career development opportunities, and a comprehensive benefits package including medical and dental insurance.

Qualifications

• Minimum 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back of the house operations including staff supervision and inventory controls.
• Proven communication, leadership, and conflict resolution skills.

Responsibilities

• Assist Executive Chef in guest satisfaction and management.
• Manage back of house staff in a high-volume kitchen.
• Oversee inventories and order food and supplies.

Skills

Culinary Management

Staff Supervision

Inventory Control

Communication Skills

Conflict Resolution

Education

Graduate of an accredited culinary program

Job description

About the job Kitchen Manager / Sous Chef

Essential Duties and Responsibilities:

• Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in a high volume 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.

Requirements:

• 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.

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Discount Dining and Retail Program
• Management Referral Bonus Program
• Medical, dental and vision, Flexible Spending Account, 401(k), paid vacation and more