Sous Chef

Gordon Tavern; Eugene (OR); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Diversity & inclusion

Team opportunities

Work-life balance

Delicious food

We\'re Competitive

Bonus based on performance

Company parties

Competitive salary

Employee discounts

Free food & snacks

Opportunity for advancement

Paid time off

Training & development

Job summary

Gordon Tavern in Eugene, OR is seeking a skilled Sous Chef to lead the back of house during shifts, overseeing food preparation, cooking, inventory, and team supervision.

You will work with the General Manager to maintain recipe standards, conduct line checks, manage costs, train staff, and contribute to menu development, ensuring high quality and safety.

Qualifications

• Proven experience as a Sous Chef in a full-service restaurant.
• Strong leadership and kitchen management skills.
• Experience with inventory control and cost management.
• Excellent communication and teamwork between FOH and BOH.
• Flexibility to work varied shifts.
• Physical stamina to lift up to 50 pounds.

Responsibilities

• Oversee and run BOH operations across shifts, from food prep to service.
• Lead pre-shift meetings and conduct line, temperature, and cooler checks.
• Collaborate with GM to maintain recipe books and standards.
• Perform regular line checks and ensure menu item quality.
• Manage purchasing of food and supplies to control costs.
• Direct service flow and expediting to ensure timely service.
• Lead recruitment, training, and development of BOH staff.
• Develop and introduce new dishes with thorough training.

Skills

Leadership

Kitchen management

Inventory management

Staff development

Communication

Problem-solving

Shift coordination

Physical stamina

Job description

Benefits

• Diverse, Inclusive, Welcoming Safe Space for Everyone
• Opportunities to Group
• Work‑life Balance
• Delicious Food
• We're Competitive
• Bonus based on performance
• Company parties
• Competitive salary
• Employee discounts
• Free food & snacks
• Opportunity for advancement
• Paid time off
• Training & development

Position Overview

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Responsibilities

• Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
• Lead pre‑shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
• Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
• Perform regular line checks to ensure the quality of all menu items.
• Manage the ordering and purchasing of food products and supplies, ensuring cost‑effective operations.
• Track and control food costs and assist in financial management related to kitchen operations.
• Facilitate effective communication across all teams to ensure timely production and service.
• Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
• Inspire the kitchen team, promoting creativity, morale, and high performance through hands‑on leadership and example.
• Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
• Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
• Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Key Qualifications

• Proven experience as a Sous Chef in a full‑service restaurant, demonstrating strong leadership and kitchen management skills.
• Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
• Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
• Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
• Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
• Problem‑solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
• Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
• Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.