Sous Chef

Gordon Tavern; Eugene (OR); On-site; USD 42,000 - 66,000; Full time

Benefits offered by this job

Diverse environment

Inclusive policies

Welcoming space

For everyone

Group opportunities

Work-life balance

Delicious food

Competitive pay

Bonus based on performance

Company parties

Employee discounts

Free food

Snacks

Advancement opportunities

Paid time off

Training & development

Job summary

Gordon Tavern is seeking a dynamic Sous Chef to lead back-of-house operations, ensuring high-quality food preparation, safe kitchen practices, and efficient daily shifts in a bustling restaurant environment.

You will oversee line cooks, manage inventory, maintain recipe standards, and collaborate with management to deliver exceptional guest experiences while guiding and developing your BOH team.

Qualifications

• Proven experience as a Sous Chef in a full-service restaurant.
• Expertise in food preparation and cooking.
• Skilled in inventory management and order purchasing.
• Strong ability to lead, manage, and develop kitchen staff.
• Excellent communication between FOH and BOH.
• Problem-solving skills with tact and professionalism.
• Flexibility to work various shifts across multiple locations.
• Physical stamina to move up to 50 pounds.

Responsibilities

• Oversee and run BOH operations, ensuring efficient shift activities from food prep to cooking and cleanup.
• Lead pre-shift meetings, conduct line and temperature checks, and organize tastings to maintain quality.
• Collaborate with GM and management to update recipe books and standards.
• Perform regular line checks to ensure menu item quality.
• Manage ordering and purchasing of food products and supplies for cost-effective operations.
• Track and control food costs and assist in kitchen financial management.
• Foster effective communication across teams for timely production and service.
• Lead recruitment, training, and development of BOH staff.
• Inspire the kitchen team with hands-on leadership and high performance.
• Direct service flow in the kitchen and expedite as needed.
• Assist in developing and introducing new dishes with proper training and rollout.
• Supervise line cooks and prep staff to ensure adherence to standards.

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.