Sous Chef / Line Cook

Express Employment Professionals - Cincinnati East; Jacksonville (OR); On-site; USD 60,000 - 80,000; Full time

Job summary

Express Employment Professionals - Cincinnati East is seeking an experienced Sous Chef for a high-end steak and seafood restaurant in Oregon. The ideal candidate has 4+ years of relevant culinary work history and a track record of excellence in food quality and service.

You will work closely with the Executive Chef to oversee daily kitchen operations, lead the culinary team, ensure proper temperatures, quality, and presentation, and mentor staff through busy services.

Qualifications

• 4+ years of relevant professional culinary work history.
• Experience in upscale, fine-dining, steakhouse, seafood, or high-volume restaurant.
• Strong leadership, communication, and organizational skills.
• Excellent knife skills and a strong understanding of professional cooking techniques.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.

Responsibilities

• Assist the Executive Chef with daily kitchen operations and service.
• Lead, supervise, and support kitchen staff during preparation and service.
• Maintain exceptional standards for premium steaks, fresh seafood, sauces, sides, and specialty dishes.
• Ensure proper preparation, cooking temperatures, seasoning, portioning, and presentation.
• Oversee kitchen stations and ensure tickets are executed accurately and efficiently.
• Maintain proper storage, handling, and rotation of meat, seafood, and other ingredients.
• Monitor food quality, freshness, and consistency.
• Help manage inventory, receiving, ordering, and product quality.
• Train and mentor kitchen staff while maintaining a professional kitchen culture.
• Assist with menu development, daily specials, and seasonal offerings.
• Monitor food waste and help maintain food-cost goals.
• Maintain excellent cleanliness, organization, and sanitation throughout the kitchen.
• Communicate effectively with the Executive Chef, management, and front-of-house team.
• Lead by example during high-volume and high-pressure services.

Skills

Leadership

Communication

Knife skills

Food safety

Time management

Job description

Sous Chef

Position: Sous Chef
Restaurant: High-End Steak & Seafood
Experience Required: 4+ years of relevant culinary work history
Employment Type: Full-Time

About the Position

We are seeking an experienced and talented Sous Chef to join our high-end steak and seafood restaurant. The ideal candidate is a passionate culinary professional with 4+ years of relevant work history who understands the demands of an elevated kitchen and takes pride in exceptional food, presentation, consistency, and service.

The Sous Chef will work closely with the Executive Chef to oversee daily kitchen operations, lead the culinary team, maintain high food-quality standards, and ensure a smooth and successful service.

Key Responsibilities

• Assist the Executive Chef with daily kitchen operations and service.
• Lead, supervise, and support kitchen staff during preparation and service.
• Maintain exceptional standards for premium steaks, fresh seafood, sauces, sides, and specialty dishes.
• Ensure proper preparation, cooking temperatures, seasoning, portioning, and presentation.
• Oversee kitchen stations and ensure tickets are executed accurately and efficiently.
• Maintain proper storage, handling, and rotation of meat, seafood, and other ingredients.
• Monitor food quality, freshness, and consistency.
• Help manage inventory, receiving, ordering, and product quality.
• Train and mentor kitchen staff while maintaining a professional kitchen culture.
• Assist with menu development, daily specials, and seasonal offerings.
• Monitor food waste and help maintain food-cost goals.
• Maintain excellent cleanliness, organization, and sanitation throughout the kitchen.
• Communicate effectively with the Executive Chef, management, and front-of-house team.
• Lead by example during high-volume and high-pressure services.

Qualifications

• 4+ years of relevant professional culinary work history required.
• Previous Sous Chef, Chef de Partie, Lead Cook, or comparable leadership experience preferred.
• Experience in an upscale, fine-dining, steakhouse, seafood, or high-volume restaurant environment.
• Strong knowledge of premium steak and seafood preparation.
• Excellent knife skills and a strong understanding of professional cooking techniques.
• Strong leadership, communication, and organizational skills.
• Ability to maintain quality and composure during busy services.
• Strong understanding of food safety, sanitation, and proper food handling.
• Reliable, professional, hardworking, and committed to excellence.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.