Sous Chef

Urban Restaurant Group•Portland, OR

20d•$57,000 - $65,000

About The Position

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Requirements

Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.

Responsibilities

Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
Perform regular line checks to ensure the quality of all menu items.
Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
Track and control food costs and assist in financial management related to kitchen operations.
Facilitate effective communication across all teams to ensure timely production and service.
Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.