Sous Chef - Elevate Food & Guest Experience (Instapay)

Levy Restaurants; Portland (OR); On-site; USD 60,000 - 62,000; Full time

Benefits offered by this job

Instapay (early wage access)

High-interest savings via EVEN app

Employee perks program

Job summary

Levy Restaurants is hiring a Sous Chef for Moda Center in Portland. You will assist in planning, ordering, inventory, and food preparation, aligning with client culture, Health Department regulations, and Levy standards.

This role requires leadership to train and direct back-of-house staff to deliver exceptional guest experiences. The ideal candidate has 3+ years of culinary experience, including management, ServSafe certification, and strong knowledge of food trends, sanitation, and cost

Qualifications

• Minimum 3 years culinary experience, including 1 year in a management role.
• Experience in restaurants, hotels, corporate dining or related fine dining operations.
• Knowledge of current food trends, quality, production, sanitation, safety, food cost controls, and presentation.
• Strong supervisory, leadership, training and coaching skills.
• ServSafe Certification is required.
• Proficiency with MS Office and Excel.

Responsibilities

• Executes Levy brand-standard menus and maintains recipes.
• Oversees culinary operations and event-focused food preparation.
• Ensures safety, sanitation and quality standards are met.
• Monitors inventory, ordering, and product control.
• Leads and motivates back-of-house staff; provides training.
• Collaborates with events team to plan for catering needs.
• Maintains guest experience with high-quality plating and presentation.
• Supports kitchen team during high-volume events.

Skills

Leadership

Coaching

Team management

Guest experience

Education

ServSafe Certification

Tools

MS Excel

Job description

Levy Restaurants is hiring a Sous Chef for Moda Center in Portland. You will assist in planning, ordering, inventory, and food preparation, aligning with client culture, Health Department regulations, and Levy standards.

This role requires leadership to train and direct back-of-house staff to deliver exceptional guest experiences. The ideal candidate has 3+ years of culinary experience, including management, ServSafe certification, and strong knowledge of food trends, sanitation, and cost