Sous Chef

Gordon Tavern; Eugene (OR); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading restaurant seeks a Sous Chef to spearhead our kitchen operations. This pivotal role involves managing the back of house teams, ensuring food quality and safety, and promoting a positive and creative kitchen environment. Candidates should possess strong leadership skills, food preparation expertise, and the ability to train and inspire a diverse team.

Benefits

Work-life Balance

Opportunities for Advancement

Employee Discounts

Free Food & Snacks

Paid Time Off

Qualifications

• Proven experience as a Sous Chef in a full-service restaurant.
• Strong skills in kitchen management and staff development.
• Flexibility to work various shifts and physical stamina for kitchen demands.

Responsibilities

• Oversee BOH operations from food prep to cleanup.
• Lead pre-shift meetings and maintain food quality checks.
• Manage ordering and track food costs for financial efficiency.

Skills

Leadership

Food Preparation

Inventory Management

Communication

Problem Solving

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
• Competitive salary
• Employee discounts
• Free food & snacks
• Opportunity for advancement
• Paid time off

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.

Complete our short application today!