Edgefield Sous III - Catering & Special Events

McMenamins•Troutdale, OR

About The Position

The Sous Chef III will assist in the management of all catering and special event functions of the kitchens and catering execution staff under the Chef’s guidance. Duties will include, but are not limited to: overseeing all catering and special event execution on property, supervising and training catering execution staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, and special event menu development. Catering duties include, but are not limited to: tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and presentation, staffing for carving stations, and menu planning. The Sous Chef III must work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.

Requirements

Previous culinary experience or education required
Interest in pursuing a career in the culinary arts
Previous management or supervisory experience in high volume kitchen
Ability to supervise others in a positive and professional manner
Must have a value for diversity and the ability to work with individuals from different backgrounds
Maintain a current Food Handlers card
Ability to interact positively with other employees, vendors, departments, customers, and guests
Excellent organizational and prioritization skills
Ability to work efficiently & multi-task while meeting deadlines in a sometimes stressful environment
Flexible schedule required including days, evenings, weekends, and holidays
Ability to work the hours necessary to complete the job
Working knowledge of all company policies and procedures
Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service.

Responsibilities

Overseeing all catering and special event execution on property
Supervising and training catering execution staff
Adhering to and enforcing portioning guidelines
Interviewing and hiring staff
Ordering food product and kitchen supplies via guides with on-hands
Staff scheduling
Employee performance evaluations
General filing and other administrative duties
Managing food and labor cost
Ensuring food is expedited in a timely manner
Special event menu development
Tracking contract change orders and making the necessary adjustments
Consistent communication with sales and catering department
Ensuring food gets to the events by the established deadline
Overseeing product quality and presentation
Staffing for carving stations
Menu planning
Produce high quality food for catered and special events in an efficient and timely manner
Ability to track on-hands & complete ordering
Ability to maintain and update order & prep pars from on-hands
Safely practice frequent heavy lifting and carrying of up to 50 lbs
Work for long periods on feet, including standing, walking, and stair climbing
Work around and with heat sources such as grills, ovens, hot-oil fryers etc.
Work around and with cleaning agents such as bleach and other caustic chemicals
Work around and with knives, slicers, and other sharp objects
Repetitive movements such as pushing, pulling, bending, some stooping and twisting
Fine hand manipulation including chopping, slicing, writing, typing, picking up small and larger items, etc.
Ability to accurately work with numbers and recipe conversions
Ability to communicate clearly
Strict adherence to deadlines, product quality, recipes, and food specs