Sous Chef

Compass Group•Portland, OR

44d•$65,000 - $72,000

About The Position

As a Sous Chef I, you play a critical role in the overall success of the food program by supporting daily culinary operations with a strong focus on scheduling, menu development, and brand-aligned execution. You are responsible for ensuring all culinary functions—from planning and production systems to food presentation—meet client expectations, company standards, and brand identity. This role requires a disciplined, process-driven leader who understands that a strong safety culture and a supportive kitchen community are the foundation of everything we do. You lead by example, fostering accountability, consistency, and teamwork while delivering exceptional food and guest experiences.

Requirements

5+ years of culinary experience, including at least 1 year in a leadership or management role
Proven experience with scheduling, menu writing, and production systems in a high-volume or multi-concept environment
Strong understanding of brand-driven food concepts and marketing alignment
Demonstrated commitment to food safety, sanitation, and building a positive kitchen culture
Experience across restaurant, hotel, corporate dining, education, healthcare, military, or related food service operations
Effective leadership, coaching, and team-development skills
Proficient with MS Office, including Excel; comfortable with production sheets and scheduling tools
ServSafe or Department of Health Certification preferred
Associate’s degree in Culinary Arts preferred

Nice To Haves

ServSafe or Department of Health Certification preferred
Associate’s degree in Culinary Arts preferred

Responsibilities

Maintain hyper-focused oversight of scheduling, ensuring proper staffing levels, labor efficiency, and coverage aligned with operational needs
Lead menu writing and development, ensuring all menus align with brand standards, marketing initiatives, and client expectations
Partner with marketing and culinary teams to execute food concepts, station design, and menu rollouts that reinforce brand identity
Oversee station execution and food concepts, ensuring consistency, quality, and clear ownership at every station
Develop, implement, and manage production systems and kitchen processes to improve efficiency, accuracy, and consistency
Assist in coordinating and actively participating in food preparation while setting standards for technique, presentation, and execution
Ensure strict adherence to food safety, sanitation, and Health Department regulations, reinforcing a safety-first mindset at all times
Champion a strong safety culture and inclusive kitchen community, recognizing these as the most important drivers of long-term success
Support inventory management, ordering, and food cost controls to meet financial and operational goals
Train, coach, and develop back-of-house associates, reinforcing systems, accountability, and professional growth
Roll out new culinary programs in collaboration with marketing and culinary leadership
Perform additional duties as assigned to support operational excellence