Sous Chef - Full Time / PM

SCP HOSPITALITY MANAGER LLC•Redmond, OR

3d•$23 - $26•Onsite

About The Position

The Sous Chef is primarily responsible for assisting the Executive Chef in managing the culinary operations of our hotel. You will be responsible for ensuring the highest standards of food quality, presentation, and consistency across all F&B outlets. Collaborating closely with the culinary team, you will help develop menus, train staff, and maintain a productive and efficient kitchen environment.

Requirements

Must be a United States citizen or possess a valid work permit.
Must be able to read, write, and speak English. Fluency in other languages is beneficial.
Must be able to accurately follow instructions, both verbally and written.
Ability to work a flexible schedule that may include evenings, weekends, and holidays.
Must be able to work in a fast-paced environment with urgency and empathy.
Outstanding coordination and multi-tasking abilities.
Strong culinary skills with a passion for creating innovative and high-quality dishes.
Excellent leadership abilities with the ability to motivate and inspire a team.
Solid understanding of kitchen operations, food safety standards, and sanitation guidelines.
Proficiency in menu planning, costing, and inventory management.
Must have the ability to deal effectively and interact well with guests, vendors, and team members.
Must have the ability to resolve problems and/or conflicts in a diplomatic and tactful manner.
Knowledge of food and beverage service operations preferred but not required.
State Alcohol Serving Certificate and State Food Handlers Certificate.
Ability to calculate figures and amounts using basic math.
Proven experience as a Sous Chef or similar role in a luxury hotel or upscale restaurant setting.
Culinary degree or equivalent qualification from a recognized culinary institute.
Experience in working efficiently in a high-volume, production-oriented environment.
Knowledge of Local, State, or Federal food sanitation regulations.

Nice To Haves

Fluency in other languages is beneficial.

Responsibilities

Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
Maintain positive guest relations at all times. Resolve guest complaints to over-the-moon satisfaction.
Follow Hotel policies with lost and found items.
Adhere to Hotel requirements for guest and team member accidents or injuries and in emergencies.
Continuously promote sanitation, safety, and security efforts.
Act as manager on duty when the Executive Chef is out.
Assist the Executive Chef in planning and executing menus that showcase creativity, seasonality, and local ingredients.
Oversee day-to-day kitchen operations, including food preparation, cooking, and plating, ensuring adherence to recipes, portion sizes, and quality standards.
Supervise and train culinary staff, guiding cooking techniques, food safety practices, and kitchen procedures.
Assist the banquet manager in the management of banquet services both within and outside the hotel/restaurant.
Coordinate with the Executive Chef and Food & Beverage Manager to develop and implement cost-effective strategies to maximize profitability while maintaining high-quality standards.
Monitor inventory levels, order supplies, and manage food costs to optimize profitability and minimize waste.
Maintain a clean, organized, and sanitary kitchen environment in compliance with health and safety regulations.
Ensure proper receiving, storage, and rotation of food products so as to comply with health department regulations.
Assist in scheduling kitchen staff to ensure adequate coverage and efficient workflow during peak hours.
Collaborate with the purchasing department to source ingredients, evaluate suppliers, and negotiate pricing contracts.
Stay updated on industry trends, culinary techniques, and new product offerings to enhance menu offerings and guest satisfaction.
Foster a positive and collaborative work culture within the culinary team, promoting open communication, teamwork, and professional development.
Inspect, plan, and ensure that all materials and equipment are in complete readiness for service.
Maintain knowledge of correct maintenance and use of equipment.
Maintain knowledge of and comply with all departmental policies, service procedures, and standards.
Report all accidents and breakages to the F&B Manager or Executive Chef in charge.
Adhere to relevant Food Safety Hygiene standards.
Remain up to date on current safety issues to ensure compliance with all health and safety regulations.
Work in a safe manner and abide by OSHA regulations and the Hotel’s policies in regard to accident and incident reporting procedures.
Assist in providing suitable training, reinforcement, and coaching for team members, as necessary.
Promote teamwork and quality service through daily communication and coordination with other departments.
Cultivate collaborative, mutually supportive relationships with other departments and co-workers.
Other duties as assigned.