Sous Chef

Headlands Lodge, Inn at Kiwanda, Hart's Camp; Pacific City (OR); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Health Benefits Package

401K plan with matching

Paid Holidays/Personal/Vacation/Sick

Job summary

Meridian Restaurant and Bar at the Headlands Coastal Lodge and Spa in Oregon seeks an experienced Sous Chef to lead the kitchen team and uphold premium Northwest cuisine.

You will manage daily operations, mentor staff, ensure food safety, and collaborate with leadership to deliver exceptional guest experiences in a luxury lodge setting.

Qualifications

• Minimum 2 years culinary experience with supervisory/management responsibility.
• State certified food handler and/or Serve Safe certification.
• Demonstrated experience in staff management and food cost control.

Responsibilities

• Oversee Meridian Kitchen operations alongside Heart of House team.
• Lead and develop kitchen staff through coaching and accountability.
• Ensure high standards of food preparation, plating, and safety.

Skills

Culinary leadership

Staff management

Food safety compliance

Problem solving

Flexible hours

Education

State certified food handler

Serve Safe certified

Job description

Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure-seekers and the active Pacific NW lifestyle. We are a medium-sized restaurant, focused on producing a refined dining experience with all the warmth and genuineness that Oregon is famous for. Housing assistance may be available.

OUR CULTURE | Individual Distinction, Collective Soul

The Noble House Hotels & Resorts philosophy emphasizes "location, distinction, and soul." Our properties are not a "one-size-fits-all." And neither are our team members. What makes us unique lies within our team. We are a group of individuals that share a passion for hospitality. We let our personalities shine and we like to have fun.

A day in the life...

As a Sous Chef

Key Accountabilities

• Work alongside the Heart of House in the operation of the Meridian Kitchen.
• . Support the Chef De Cusine
• Oversee and maintain the highest standards of food preparation, recipe execution, plating, and food safety.
• Ensure all Heart of House systems, procedures, and processes are clear, concise, documented, and followed. This includes utilizing computer-based platforms to manage inventory, ordering, food costs, and recipes.
• Demonstrate passion and knowledge, preparing innovative northwest cuisine and supporting the Heart of House team in creating and consistently delivering the agreed-upon menu.
• Work well under pressure and confidently lead the Heart of House team by role-modeling leadership and company values.
• Lead and build a collaborative, high-performing culinary team by directing professional development with active coaching and accountability.
• Motivate the team and recognize their success. Create an environment of shared responsibility, feedback, and learning.
• Manage employment activities for kitchen staff members, including training, planning, directing, monitoring work activities, and evaluating performance.
• Handling complaints and executing a plan of action to resolve the matter.
• Ensuring sanitation and safety programs comply with state and federal guidelines.
• Ensures compliance with controls and monitors kitchen activities to minimize food and waste costs.
• Monitors the condition of equipment and makes recommendations for maintenance, repair, and upkeep of the kitchen, its equipment, and other areas of the property.
• Prepares reports, and cost menus, makes schedules, and performs administrative duties as assigned.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.
• Manage shifts, including daily decision-making regarding labor and staffing, scheduling, planning, specials, and fresh sheet development while upholding standards, product quality, and cleanliness.

Requirements

You own this if you have…

• 2 years culinary experience, supervisory and/or management experience, preferably in the hospitality or Resort industry.
• State certified food Handlers and/or Serve Safe certified.
• Demonstrated experience and capability in the areas of staff management and food control.
• Demonstrated quality written, verbal, and interpersonal communication skills.
• Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision.
• work flexible hours as required including nights, weekends, and holidays.
• Positive attitude, professional manner, and appearance in all situations.

We’ve got you covered…

• Health Benefits Package-Medical/Dental/Vision/EAP
• Supplemental benefits to select such as Short-Term disability, Life Insurance, AD&D and Pet Insurance
• 401K plan with matching
• Paid Holidays/Personal/Vacation/Sick time
• Onsite parking
• Complimentary shift meal
• Team Member/Family/Friend home and restaurant discounts within Noble House Hotels & Resorts (nationwide)
• Career growth opportunities and Recognition Programs

Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities and job performance.