Sous Chef

HENRY; Portland (OR); In loco; USD 75.000 - 80.000; Tempo pieno

Vantaggi offerti da questo lavoro

Training program

Career growth

Employee discounts

Health plans

Dental/Vision

Life insurance

Disability insurance

401(k)

Paid time off

Paid sick leave

Monthly bonus

Descrizione del lavoro

Henry’s Tavern at Portland International Airport (PDX) in Portland, OR is seeking an experienced Sous Chef to lead a fast-paced, upscale kitchen. You will collaborate with the Executive Chef to elevate guest experience, manage the back-of-house team, and ensure consistent quality in a high-volume setting.

This role offers competitive compensation, robust benefits, ongoing training, and clear paths for career growth within the Landry's family.

Competenze

• 2+ years culinary management in upscale dining
• Strong back-of-house operations knowledge including supervision, inventory, food/labor cost
• Excellent communication and leadership skills
• Stable work history with strong work ethic
• Culinary program graduate is a plus

Mansioni

• Ensure excellence in guest satisfaction with a hands-on leadership approach
• Assist Executive Chef in managing back-of-house staff, training and development
• Achieve or exceed budgeted labor and other cost centers
• Oversee weekly/monthly inventories and ordering of food and supplies
• Maintain sanitation procedures and OSHA-compliant workspace

Conoscenze

Culinary management

Staff supervision

Inventory controls

Food cost

Labor cost

Product quality

Communication skills

Leadership

Conflict resolution

Formazione

Culinary program graduate

Descrizione del lavoro

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

• Ensuresexcellence 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 execution
• Assist in overseeing weekly and monthlyinventories, 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 detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• 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.