Sous Chef

Landry's, LLC.•Portland, OR

11d•Onsite

About The Position

Henry’s Tavern at Portland International Airport (PDX) is seeking a hands-on Sous Chef to support food quality, team development, and operational excellence in a fast-paced restaurant environment. The role offers an opportunity to develop a culinary career with a respected restaurant brand in a busy Pacific Northwest travel destination. The Sous Chef assists the Executive Chef with managing back-of-house staff, kitchen operations, inventories, ordering, and sanitation. The stated annual pay range is USD $75,000 to USD $80,000.

Requirements

At least 2 years of culinary management experience in an upscale or fine-dining establishment.
Strong knowledge of back-of-house operations, including staff supervision, inventory controls, food and labor costs, and product quality.
Strong communication, leadership, and conflict-resolution skills.
Stable and progressive work history and a strong work ethic.

Nice To Haves

Graduation from an accredited culinary program.

Responsibilities

Promote guest satisfaction through a hands-on, lead-by-example management style and a “Do Whatever It Takes Attitude.”
Assist the Executive Chef in managing back-of-house staff, including training, development, and follow-up.
Plan and execute operations to achieve or exceed budgeted labor and other cost-center targets.
Assist with weekly and monthly inventories and ordering food and supplies.
Maintain sanitation procedures and an organized work area in accordance with OSHA regulations.