Sous Chef

Landry's; Portland (OR); On-site; USD 75,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining, retail,及

Job summary

Henry's Tavern at Portland International Airport (PDX) is seeking a hands-on Sous Chef to lead the back-of-house team in a fast-paced, upscale dining setting.

You will support the Executive Chef in staff development, inventory control, and cost management while maintaining exceptional food quality and guest satisfaction. This role offers a strong path for growth within a respected restaurant brand in a premier travel hub.

Qualifications

• At least 2 years of Culinary Management experience in upscale/fine dining.
• Strong knowledge of back-of-house operations including staff supervision, inventory controls, and cost management.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Lead back-of-house staff with a hands-on, lead-by-example approach.
• Assist Executive Chef in managing and developing BOH team; training and follow-up.
• Contribute to achieving budgeted labor and cost targets through planning and execution.
• Oversee inventories and ordering of food and supplies; maintain sanitation per OSHA standards.

Skills

Leadership

Communication

Conflict resolution

Team supervision

Quality focus

Education

Accredited culinary program

Job description

Overview

Join the team at Henry's Tavern in Portland International Airport (PDX) as a Sous Chef and take the next step in your culinary career. We're seeking a passionate, hands-on leader who thrives in a fast-paced environment and is committed to delivering exceptional food quality, team development, and operational excellence. This is an exciting opportunity to grow with a respected restaurant brand while working in one of the Pacific Northwest's busiest travel destinations. Competitive compensation, career advancement opportunities, and a dynamic team culture await.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and executionAssist 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

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of 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

EOE

Pay Range

USD $75,000.00 - USD $80,000.00 /Yr.