Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Facility access
Free parking
Discounted public transportation
401(k) Plan
Job Description
Multnomah Athletic Club (MAC) is Portland's premier private sports and social club, offering its members and guests a unique, comprehensive experience that is unparalleled in the region. Spanning over 600,000 square feet, MAC is a dynamic complex that features four distinct restaurants, three swimming pools, a climbing gym, state-of-the-art fitness studios and suites, multiple racquet sport courts, massage therapy services, a boutique, and elegant event spaces including a grand ballroom. This extensive offering makes MAC more than just a club—it is a vibrant, self-contained community where members can engage in a variety of activities tailored to promote wellness, camaraderie, and recreation. MAC boasts a culture steeped in tradition and excellence, making it a legendary hub in Portland for both socializing and fitness.
The club’s commitment to quality and member satisfaction is reflected in every aspect of its operations, from the carefully curated dining experiences to top-tier recreational facilities. Employees at MAC find themselves part of an inspired team dedicated to providing exceptional service and fostering a welcoming community atmosphere. This is an ideal workplace for individuals seeking a career with growth potential, where their contributions can directly impact guest experiences and organizational success.
The role of Sous Chef at MAC is a vital leadership position within the culinary department, working closely with the Executive Chef to oversee all culinary functions across MAC’s varied dining and banquet venues. This full-time role demands a highly skilled culinary professional capable of maintaining the club’s high standards for food quality and presentation. The Sous Chef is entrusted with supervising daily kitchen operations and mentoring the culinary team to ensure consistent excellence in food preparation and service. This position requires someone who thrives in a fast-paced, high-volume environment and can effectively balance quality control, operational efficiency, and team leadership.
As a hands-on culinary leader, the Sous Chef assists in menu development, recipe creation, and cost management, playing a central role in both creative and operational aspects of the kitchen. They are responsible for enforcing strict safety and compliance standards, collaborating with the broader Food and Beverage leadership team, and stepping into the Executive Chef’s role when necessary. The ideal candidate will be passionate about culinary arts, committed to professional development, and skilled in fostering a positive work environment that encourages accountability and collaboration.
This opportunity offers a chance to join a distinguished organization where culinary creativity meets operational rigor within a unique club setting. The combination of diverse culinary outlets, banquet services, and extensive member facilities makes the role both challenging and rewarding. For culinary professionals eager to expand their leadership skills and make a tangible difference in a prominent community institution, the Sous Chef position at Multnomah Athletic Club represents a fulfilling career path.
The club’s commitment to quality and member satisfaction is reflected in every aspect of its operations, from the carefully curated dining experiences to top-tier recreational facilities. Employees at MAC find themselves part of an inspired team dedicated to providing exceptional service and fostering a welcoming community atmosphere. This is an ideal workplace for individuals seeking a career with growth potential, where their contributions can directly impact guest experiences and organizational success.
The role of Sous Chef at MAC is a vital leadership position within the culinary department, working closely with the Executive Chef to oversee all culinary functions across MAC’s varied dining and banquet venues. This full-time role demands a highly skilled culinary professional capable of maintaining the club’s high standards for food quality and presentation. The Sous Chef is entrusted with supervising daily kitchen operations and mentoring the culinary team to ensure consistent excellence in food preparation and service. This position requires someone who thrives in a fast-paced, high-volume environment and can effectively balance quality control, operational efficiency, and team leadership.
As a hands-on culinary leader, the Sous Chef assists in menu development, recipe creation, and cost management, playing a central role in both creative and operational aspects of the kitchen. They are responsible for enforcing strict safety and compliance standards, collaborating with the broader Food and Beverage leadership team, and stepping into the Executive Chef’s role when necessary. The ideal candidate will be passionate about culinary arts, committed to professional development, and skilled in fostering a positive work environment that encourages accountability and collaboration.
This opportunity offers a chance to join a distinguished organization where culinary creativity meets operational rigor within a unique club setting. The combination of diverse culinary outlets, banquet services, and extensive member facilities makes the role both challenging and rewarding. For culinary professionals eager to expand their leadership skills and make a tangible difference in a prominent community institution, the Sous Chef position at Multnomah Athletic Club represents a fulfilling career path.
Job Requirements
- Apprenticeship, culinary degree, or equivalent professional culinary training
- minimum of five (5) years of progressive culinary experience, including supervisory responsibility
- valid Food Handler’s card (or ability to obtain within required timeframe)
- general proficiency with computer applications including email, inventory/order systems, and scheduling tools
- strong organizational, planning, and time-management skills
- effective verbal and written communication skills
- ability to manage multiple priorities and adapt quickly in a fast-paced environment
Job Qualifications
- Apprenticeship, culinary degree, or equivalent professional culinary training
- minimum of five (5) years of progressive culinary experience, including supervisory responsibility
- experience supporting high-volume or multi-outlet operations preferred
- valid Food Handler’s card (or ability to obtain within required timeframe)
- general proficiency with computer applications including email, inventory/order systems, and scheduling tools
- strong organizational, planning, and time-management skills
- demonstrated ability to train, motivate, and develop culinary staff
- effective verbal and written communication skills
- ability to manage multiple priorities and adapt quickly in a fast-paced environment
- ACF Sous Chef certification preferred
- experience in banquet, club, hotel, or multi-restaurant operations preferred
Job Duties
- Assist the Executive Chef in coordinating and supervising all phases of food production for Club restaurants and banquet operations
- support menu development, recipe creation, costing, and execution from concept through service
- ensure consistency, quality, and presentation standards across all outlets
- assist with cooking, expediting, plating, and service support as operationally required
- help develop, update, and maintain prep lists, order guides, recipes, and menu documentation
- directly supervise kitchen staff, including oversight of attendance, timekeeping approvals, and performance management
- mentor Sous Chefs and line staff, providing guidance in production planning, culinary technique, and recipe execution
- facilitate onboarding, training, skills development, and ongoing coaching for culinary team members
- participate in interviewing, hiring, training, and performance feedback processes
- lead by example, fostering a collaborative, professional, and accountability-driven kitchen culture
- share responsibility with the Executive Chef for kitchen operations during the Executive Chef’s absence
- support cost control efforts, including inventory management, ordering, and waste reduction
- maintain regular and predictable attendance while supporting operational coverage needs
- perform additional duties as assigned by the Executive Chef or Food and Beverage leadership
- ensure compliance with all MAC safety policies and health department regulations
- identify hazards, promote safe work practices, and report incidents promptly
- model and reinforce MAC’s Code of Conduct, promoting a positive employee and member experience
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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