Sous Chef

Compass Group•Portland, OR

31d•$65,000 - $72,000

About The Position

Our Passion is Food!At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryThe Sous Chef I supports the overall success of the culinary program by assisting with menu execution, production planning, ordering, inventory, and daily kitchen operations. This role upholds client standards, company expectations, and all health and safety regulations while ensuring food quality, freshness, and presentation. The Sous Chef I maintains strong organizational habits to structure each day for maximum efficiency, demonstrates leadership in the moment to resolve issues before they escalate, and uses computer‑based tools to support food cost analysis and production planning. This position also plays a key role in training, developing, and directing back‑of‑house staff. Catering and concessions experience is a plus. This is primarily a night‑time position, with scheduling to be discussed during the hiring process.

Requirements

Minimum of 5 years of related culinary experience, including at least 1 year in a management or supervisory role.
Experience in restaurants, hotels, corporate dining, education, military, healthcare, or similar food service environments.
Strong organizational skills with the ability to structure daily tasks for maximum efficiency.
Demonstrated ability to lead in the moment and resolve issues quickly and effectively.
Proficiency with computers, including the ability to manipulate spreadsheets for production planning and food cost analysis.
Knowledge of food and industry trends, with a focus on quality, production, sanitation, safety, and cost control.
Ability to set up and distribute production sheets.
Strong leadership, training, and coaching skills.
Proficiency with MS Office products, including Excel.

Nice To Haves

Catering and/or concessions experience preferred.
ServSafe or Department of Health certification preferred.
Associate’s degree in Culinary Arts preferred.

Responsibilities

Assist in coordinating and participating in the preparation and cooking of various food items.
Support menu planning, recipe development, and the rollout of new culinary programs.
Organize daily workflow to ensure prep, production, and service tasks are completed efficiently and on schedule.
Maintain clear communication with culinary and service teams to ensure alignment throughout the shift.
Provide real‑time leadership by identifying and resolving issues immediately to prevent safety incidents, service delays, or quality concerns.
Coach and train team members during service to reinforce best practices and maintain consistency.
Assist with cost controls, inventory management, ordering, and minimizing waste.
Utilize computer systems and spreadsheets to manage production sheets, inventory, and food cost analysis.
Support catering operations, including event prep, execution, and service.
Assist with concessions production and service during high‑volume events.
Ensure compliance with sanitation, safety, and health department regulations.
Maintain a clean, organized, and efficient kitchen environment.
Perform other duties as assigned.