Sous Chef University Portland

Compass Group•Portland, OR

1d•$62,000 - $72,000•Onsite

About The Position

At Bon Appetit Management Company, we are passionate about great food and outstanding service. Unlike traditional corporate dining, we empower our chefs and managers to stay current with culinary trends and bring innovative food to our cafes. We operate as a restaurant company within contract food service, offering the freedom to be creative, take risks, and excel. Our rapid growth and diverse accounts provide exciting opportunities for staff development and learning.

Requirements

Minimum of 5 years of related culinary experience.
At least 1 year in a supervisory or management role.
Experience in high-volume environments such as restaurants, hotels, corporate dining, education, healthcare, or similar food service operations.
Strong knowledge of current food trends, quality standards, production, sanitation, safety, and cost control practices.
Proven leadership skills with the ability to train, coach, and develop team members.
Experience with inventory management, ordering, and food cost analysis.
Ability to accurately price menu items to achieve targeted food cost percentages.
Strong organizational and time-management skills in a fast-paced environment.
Basic computer skills with proficiency in Microsoft Office (Word, Outlook, Excel).

Nice To Haves

ServSafe or Department of Health certification preferred.
Associate’s degree in Culinary Arts or related field preferred.

Responsibilities

Assist with the overall success of the food program and oversee culinary operations.
Support all phases of planning, ordering, inventory management, and food preparation, ensuring alignment with client culture and expectations.
Ensure compliance with Health Department regulations and company standards for food quality, freshness, safety, and presentation.
Motivate, train, develop, and direct back-of-house associates to deliver a high-quality dining experience and meet operational objectives.
Coordinate and actively participate in the preparation and cooking of a variety of food items.
Support menu planning and development, including daily offerings and weekly specials (bowls, sandwiches, burgers, and salads).
Execute and support new culinary programs in collaboration with marketing and culinary teams.
Properly forecast, manage ordering, and maintain accurate inventory levels.
Assist in managing food and labor costs, including waste reduction and pricing menu items to meet food cost targets.
Plan and execute catering events with minimal supervision.
Ensure compliance with sanitation, safety, and food handling standards at all times.
Manage and maintain all required logs, including production, sanitation, cleaning, deep cleaning, temperature, cooling, receiving, and cooking logs.
Conduct daily line checks and food tastings; adjust seasoning, quality, and presentation as needed.
Supervise kitchen staff to ensure team members are on task, working safely, and maintaining productivity standards.
Assist with scheduling and daily kitchen operations to ensure proper staffing levels.
Maintain and distribute production sheets and ensure adherence to recipes and portioning standards.
Conduct daily safety meetings and reinforce safe work practices.
Train new team members on proper sanitation, safety procedures, and kitchen operations.
Coach and develop staff on culinary techniques, skill development, and performance improvement.
Review and sign off on logs to ensure tasks and sanitation standards are completed accurately.
Perform other duties as assigned.