Sous Chef - Bar Sprezzatura

Makeready LLC • Portland, OR

7d • Onsite

About The Position

The Sous Chef at Bar Sprezzatura plays a vital leadership role in daily kitchen operations, supporting the Executive Chef and mentoring line cooks to deliver excellence at every service. This hands-on role balances kitchen execution with leadership to ensure consistent food quality, safety, and presentation while helping manage inventory, labor, and training.

The Sous Chef operates the kitchen professionally, respectfully, and efficiently; follows the Chef’s philosophy and restaurant policies; mentors junior staff; and upholds restaurant standards and cleanliness. The role supervises and coordinates planning, training, and leadership to achieve objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. In collaboration with the Chef and HR, the Sous Chef helps foster an atmosphere that embraces diversity, education, and discipline, and leads service execution and staff development through line checks, mentorship, and performance management.

Requirements

• Minimum of 2 years’ experience in a fine dining, high-volume kitchen.
• At least 1 year of experience in a leadership role.
• Advanced knowledge of kitchen fundamentals, including knife skills, butchery, sauces, fabrication, and all kitchen stations.
• Knowledge of safety and hygiene protocols.
• Working knowledge of HR practices and labor laws.
• Knowledge of financial reporting and ability to analyze data.
• Exceptional communication and organizational skills.
• Ability to work cleanly and in an organized manner and lead a team.
• Ability to frequently lift up to 40 pounds.
• Stamina to work in excess of 50 hours per week.
• Ability and interest in teaching and mentoring staff and culinary interns.

Nice To Haves

• Spanish language skills.
• Continued interest in personal and team development.
• Intellectual curiosity and emotional maturity.
• Gracious spirit of hospitality.

Responsibilities

• Support the Executive Chef in daily kitchen operations and service execution.
• Mentor, lead, and develop line cooks and junior staff, including through food education and performance management.
• Help manage inventory, labor, training, and kitchen organization.
• Ensure consistency in food quality, safety, and presentation.
• Uphold restaurant policies, standards, cleanliness, and sanitation.
• Supervise and coordinate kitchen planning, training, and leadership to support objectives for sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation.
• Work with the Chef and HR to foster an atmosphere that embraces diversity, education, and discipline.
• Use management tools such as line checks and mentorship to lead service execution and staff development.

Benefits

• Accommodating PTO/PTO exchange for eligible team members.
• Medical, dental, and vision benefits for eligible team members.
• Maternity and paternity leave for eligible team members.
• Pet insurance for eligible team members.
• Company-matched dependent care and 401(k) for eligible team members.
• Student loan repayment program.
• Additional ancillary benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed