Senior Sous Chef - Providence Park 1419574

Levy Restaurants • Portland, OR

267d

About The Position

The Senior Sous Chef of Concessions is a key leadership role within the Providence Park culinary team. This position will primarily be responsible for overseeing and managing all culinary operations related to concessions, ensuring efficient, high-quality food production and service across all concession stands and portable locations. The ideal candidate will be a highly skilled and passionate culinarian with exceptional organizational and logistical abilities, a proactive and positive attitude, and the capacity to build and motivate a successful team.

Requirements

• Minimum of 3-5 years of progressive culinary experience, with significant experience in high-volume food service operations, preferably in concessions, stadiums, arenas, or similar environments.
• Proven ability to lead and manage culinary teams effectively.
• Excellent cooking skills and a strong understanding of culinary techniques.
• Exceptional organizational and logistical skills with a keen attention to detail.
• Strong computer skills, including proficiency in Microsoft Office Suite (Word, Excel, Outlook) and inventory management systems.
• Excellent interpersonal and communication skills, with the ability to interact effectively with diverse groups of people.
• Demonstrated ability to work independently and as part of a team in a fast-paced, demanding environment.
• Positive and proactive attitude with a strong work ethic and a 'can-do' spirit.
• Ability to problem-solve and make sound decisions under pressure.
• ServSafe certification or equivalent food safety certification.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.

Responsibilities

• Oversee all aspects of food preparation, cooking, and presentation for all concession stands and portable units, ensuring adherence to Levy Restaurants' standards and recipes.
• Develop and implement efficient workflows and production schedules to maximize speed of service and minimize waste in high-volume environments.
• Ensure consistent food quality, taste, and presentation across all concessions outlets.
• Monitor and maintain proper food handling, sanitation, and safety procedures in accordance with health regulations and Levy Restaurants' standards.
• Manage inventory levels for all concession-related food items, supplies, and equipment, ensuring efficient ordering and minimizing spoilage.
• Collaborate with the Executive Chef on menu development and implementation for concessions, considering fan preferences, cost-effectiveness, and operational feasibility.
• Assist in costing recipes and analyzing food costs to ensure profitability.
• Develop and implement effective systems for the setup, operation, and breakdown of concession stands and portable locations for all events.
• Coordinate the timely delivery of food and supplies to various concession locations.
• Troubleshoot operational challenges and implement effective solutions in a fast-paced environment.
• Maintain organized and efficient storage areas for food and equipment.
• Utilize computer systems for inventory management, ordering, scheduling, and communication.
• Effective communication with other departments, including front-of-house, operations, and management.
• Attend and participate in relevant meetings.
• Assist Executive Chef with admin tasks as needed.
• Assist in the recruitment, training, and supervision of concession culinary staff, including cooks, food preparers, and other team members.
• Foster a positive and collaborative work environment, promoting teamwork and open communication.
• Provide clear direction, feedback, and coaching to team members to enhance their skills and performance.
• Develop and maintain staff schedules to ensure adequate coverage for all events.
• Ensure a high level of guest satisfaction through the consistent delivery of quality food and efficient service.
• Address guest concerns and feedback in a professional and timely manner.
• Perform other duties as assigned by the Executive Chef.

Benefits

• Medical / Dental / Vision
• Life Insurance/ AD
• Disability Insurance
• Retirement Plan
• Flexible Time Off Plan
• Paid Parental Leave
• Holiday Time Off (varies by site/state)
• Personal Leave
• Health and Wellness Programs
• Discount Marketplace
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Industry: Food Services and Drinking Places