Executive Sous Chef

Compass Group•Portland, OR

23d•$80,000 - $85,000•Onsite

About The Position

As an Executive Sous Chef with Levy at the Rose Quarter, your primary responsibility is to execute cuisine that exceeds guest expectations while providing strong leadership and delivering cost goals. You will maintain recipes to meet core standards, ensure safety and sanitation compliance, and guarantee excellent quality and presentations in all areas. The ideal candidate is a creative problem-solver with passion, enthusiasm, and fresh ideas, capable of working independently and managing both upward and downward.

Requirements

3-5 years of relevant culinary experience
Mastery of a wide variety of kitchen positions and stations
Ability to think on their feet, as well as create, produce, and serve on the fly
Knowledge of food cost and how it pertains to a kitchen, product and quality identification
Excellent interpersonal, customer service, and oral/written communication skills
Applied food service sanitation SERVSAFE certification
Demonstrated understanding of current culinary market/trends and creative food presentation preferred

Responsibilities

Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements
Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors
Ensures that high quality food items are creatively prepared and presented in a cost effective manner
Assists in all phases of planning, ordering, inventory, and food preparation
Supports the management of cost controls and control expenditures for the account
Rolls out new culinary programs in conjunction with the marketing and culinary teams
Performs other duties as assigned