Sous Chef

MINA Group • Portland, OR

21d • $60,000 - $65,000

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 consistency in food quality, safety, and presentation, while helping manage inventory, labor, and training.

The Sous Chef operates the kitchen daily with professionalism, respect, efficiency, knowledge, and awareness; understands and 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 partnership with the Chef and HR, the Sous Chef helps develop an atmosphere that embraces diversity, education, and discipline, and leads service execution and staff development using tools such as line checks, mentorship, and performance management.

Requirements

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

Nice To Haves

• Spanish language skills.
• Desire to teach and mentor staff and culinary interns.
• Strong interest in personal and team development.
• Gracious spirit of hospitality, intellectual curiosity, and emotional maturity.

Responsibilities

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

What This Job Offers

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