1891 Kitchen Sous Chef

Multnomah Athletic Club•Portland, OR

51d•$65,000 - $80,000•Onsite

About The Position

Multnomah Athletic Club (MAC) is seeking a skilled and motivated Sous Chef to support the Executive Chef in leading all culinary operations across the Club’s restaurants and banquet environments. This role plays a vital part in ensuring exceptional food quality, menu consistency, cost control, and team leadership while upholding MAC’s high standards for professionalism, safety, and service. The Sous Chef is a hands-on culinary leader who supports daily kitchen operations, supervises and develops culinary team members, and helps ensure operational excellence across multiple outlets. This position also serves as a key contributor to training, onboarding, and developing culinary talent within a fast-paced, high-volume environment.

Requirements

Apprenticeship, culinary degree, or equivalent professional culinary training
Minimum of five (5) years of progressive culinary experience, including supervisory responsibility
Experience supporting high-volume or multi-outlet operations preferred
Valid Food Handler’s card (or ability to obtain within required timeframe)
General proficiency with computer applications including email, inventory/order systems, and scheduling tools
Strong organizational, planning, and time-management skills
Demonstrated ability to train, motivate, and develop culinary staff
Effective verbal and written communication skills
Ability to manage multiple priorities and adapt quickly in a fast-paced environment

Nice To Haves

ACF Sous Chef certification
Experience in banquet, club, hotel, or multi-restaurant operations

Responsibilities

Assist the Executive Chef in coordinating and supervising all phases of food production for Club restaurants and banquet operations
Support menu development, recipe creation, costing, and execution from concept through service
Ensure consistency, quality, and presentation standards across all outlets
Assist with cooking, expediting, plating, and service support as operationally required
Help develop, update, and maintain prep lists, order guides, recipes, and menu documentation
Directly supervise kitchen staff, including oversight of attendance, timekeeping approvals, and performance management
Mentor Sous Chefs and line staff, providing guidance in production planning, culinary technique, and recipe execution
Facilitate onboarding, training, skills development, and ongoing coaching for culinary team members
Participate in interviewing, hiring, training, and performance feedback processes
Lead by example, fostering a collaborative, professional, and accountability-driven kitchen culture
Share responsibility with the Executive Chef for kitchen operations during the Executive Chef’s absence
Support cost control efforts, including inventory management, ordering, and waste reduction
Maintain regular and predictable attendance while supporting operational coverage needs
Perform additional duties as assigned by the Executive Chef or Food & Beverage leadership
Ensure compliance with all MAC safety policies and health department regulations
Identify hazards, promote safe work practices, and report incidents promptly
Model and reinforce MAC’s Code of Conduct, promoting a positive employee and member experience