Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $70,500.00 - $96,500.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Vision Insurance
Free facility access
Free parking
Discounted transportation passes
401(k) retirement plan with employer match
Employee assistance program (EAP)
Discounts on club services and meals
Job Description
The Multnomah Athletic Club is a prestigious private social and athletic club located in Portland, Oregon. Established over a century ago, the club has built a strong reputation for excellence in providing its members with exceptional recreational, dining, and social experiences. As a full-service club, it features world-class athletic facilities—including pools, fitness centers, and climbing gyms—alongside sophisticated dining venues and banquet services. The club prides itself on fostering a welcoming and vibrant community atmosphere, serving professionals and families who value a high standard of service and exclusive amenities. The Multnomah Athletic Club is committed to maintaining an environment of integrity,... Show More
Job Requirements
- Formal culinary training through an accredited apprenticeship program or a degree in Culinary Arts
- Minimum of five years' experience as a Sous Chef in a high-volume, quality-driven kitchen
- Valid food handler's permit required
- Ability to work full-time on-site with a flexible schedule, including weekdays, weekends, evenings, and holidays, based on business needs
- Strong leadership and supervisory skills
- Commitment to maintaining health and safety standards
- Effective communication and problem-solving abilities
Job Qualifications
- Formal culinary training through an accredited apprenticeship program or a degree in Culinary Arts
- Minimum of five years' experience as a Sous Chef in a high-volume, quality-driven kitchen
- ACF (American Culinary Federation) Sous Chef certification is preferred
- Valid food handler's permit
- Proven leadership and team management skills
- Strong knowledge of food safety and health regulations
- Ability to develop menus and train culinary staff
- Excellent organizational and communication skills
Job Duties
- Support the Executive Chef in overseeing all kitchen operations across restaurants and banquet services
- Directly manage kitchen staff including scheduling, attendance, and training
- Create and refine menus, prep lists, and order guides
- Mentor staff in recipe development and culinary techniques
- Assist with cooking, plating, and expediting as needed
- Collaborate with the banquet chef and step into Executive Chef duties when required
- Enforce club safety policies, monitor work conditions, and report incidents
- Ensure food preparation areas meet health and safety standards
- Uphold the MAC code of conduct and promote exceptional member service
- Manage food supply orders, inventory, and cost control to minimize waste and stay within budget
- Maintain high standards for food quality, presentation, and consistency
- Supervise the Prep/Commissary department
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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