Sous Chef

Prentice Organization•Portland, OR

9d•$70,000 - $80,000

About The Position

Twelve, a nationally acclaimed restaurant on Portland, Maine’s historic waterfront, is part of the Prentice Hospitality Group. The restaurant serves modern American cuisine centered on seasonal Maine ingredients and emphasizes thoughtful hospitality, meticulous technique, craftsmanship, collaboration, and excellence. The Sous Chef is the second-in-command in the kitchen and works alongside the Executive Chef to bring menus to life, lead the culinary team, and maintain high standards for every dish. This hands-on position combines kitchen leadership, creativity, and attention to detail in a fast-paced, high-volume environment.

Requirements

Experience as a Lead Line Cook and readiness to step up.
Strong leadership, organizational, and communication skills.
Ability to thrive under pressure in a high-volume kitchen.
Passion for creativity, seasonal menus, and exceptional guest experiences.
Knowledge of food safety and sanitation standards.

Nice To Haves

Culinary degree or equivalent professional training preferred.

Responsibilities

Support the Executive Chef in overseeing kitchen operations, including preparation, service, and daily execution.
Lead and inspire the culinary team, maintaining high standards for quality, consistency, and presentation.
Develop, test, and refine menu items in collaboration with the Executive Chef.
Ensure compliance with health, safety, and sanitation regulations.
Manage inventory, ordering, and cost control to maximize efficiency.
Train, mentor, and schedule kitchen staff.
Run the kitchen in the Executive Chef’s absence.
Maintain a positive, professional, and collaborative kitchen culture.
Perform additional duties as necessary.