Edgefield Black Rabbit Sous Chef - Execution

McMenamins•Troutdale, OR

6d•Onsite

About The Position

Primarily, the Sous Chef will assist in the Executive Chef in the management of all daily functions of the kitchen and kitchen staff in the Chef's absence but under the Chef's guidance. Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training 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, attending department head meetings, facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials. Catering duties include, but are not limited to: attending weekly contract meetings, 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 I must also have the ability to 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

Interest in pursuing a career in the culinary arts
Previous management or supervisory experience in high volume kitchen
Previous culinary experience or education required
Ability to supervise others in a positive and professional manner
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 deadline oriented environment
Flexible schedule required including days, evenings, weekends, special events and holidays
Ability to work the hours necessary to complete the job
Working knowledge of all company policies and procedures
Produce excellent quality food for customers
Safely lift and carry heavy objects with a hand truck or the help of another person if necessary
Must have a value for diversity and the ability to work with individuals from different backgrounds
Ability to remain calm and focused and provide excellent food products in a high volume environment
Strict adherence to deadlines, product quality, recipes, and food specs
Ability to maintain and update order & prep pars from on-hands
Follow strict adherence to deadlines and product quality
Work for long periods on feet including frequent walking and standing
Perform repetitive movement such as pushing, pulling, bending, some twisting and stooping
Perform fine hand manipulation including handling small and large objects, chopping and use of kitchen equipment as well as work with and around sharp objects, including knives & slicers
Work in & around a hot kitchen and various heat sources
Ability to communicate clearly and be positive, polite, and cooperative with co-workers, managers, vendors, and customers
Work around various heat sources, including grills, broilers, and hot-oil fryers
Work with chemicals used in cleaning and sanitizing
Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service
Each employee is expected to come to work ready to have fun and be a positive force
YOU MUST BE ABLE TO PERFORM THE ESSENTIAL FUNCTIONS OF THE JOB WITH OR WITHOUT REASONABLE ACCOMMODATION
EOE
Food Handlers Card
Equal Opportunity Employer

Responsibilities

Overseeing all food production and execution on property including restaurant/pub, catering and special events
Supervising and training 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
Attending department head meetings
Facilitating regular staff and manager meetings
Taking and extending the monthly inventory
Menu development
Development of food specials
Attending weekly contract meetings
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