Sous Chef

Eugene, OR, USA|Travel, Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $57,000.00 - $65,000.00

Work Schedule

Rotating Shifts

Weekend Shifts

Benefits

Bonus based on performance

competitive salary

free food and snacks

Opportunity for advancement

Paid Time Off

Training and Development

Job Description

Our establishment is a distinguished full-service restaurant known for its commitment to culinary excellence and exceptional guest experiences. We pride ourselves on delivering a diverse menu that highlights both classic and innovative dishes prepared with the finest ingredients. As a staple in the community, our restaurant emphasizes a welcoming atmosphere, attention to detail, and a culture of teamwork and professionalism throughout all departments. We are dedicated to maintaining high standards in food quality, safety, and customer service, ensuring every dining experience is memorable and satisfying. Our team is composed of passionate individuals devoted to the art of cuisine and hospitality, fostering an environment where creativity and collaboration thrive.

We are currently seeking a skilled and motivated Sous Chef to join our dynamic kitchen team. The Sous Chef plays a critical leadership role responsible for overseeing back-of-house operations during shifts. This position demands a hands-on approach to managing food preparation, cooking, inventory, and team supervision, ensuring that all kitchen activities run efficiently and up to the established standards of the restaurant. The Sous Chef will work closely with the General Manager and other management personnel to maintain and enhance recipe books and kitchen procedures, control food costs, and lead the recruitment and training of kitchen staff. This role requires exceptional organizational skills, the ability to inspire a team, and dedication to quality and innovation. Employment is offered on a full-time basis with competitive salary packages that reward performance and provide opportunities for career growth within our expanding culinary operations. If you are passionate about culinary arts and leadership and thrive in a fast-paced, high-energy kitchen environment, this position offers a rewarding opportunity to advance your career and contribute to a respected dining establishment.

Job Requirements

High school diploma or equivalent
Minimum of 3 years experience as a Sous Chef or similar role in a full-service restaurant
Strong leadership and team management abilities
Thorough knowledge of food safety and sanitation regulations
Ability to work flexible hours including weekends and holidays
Excellent organizational and multitasking skills
Physical ability to stand for long periods and lift heavy items
Effective communication and interpersonal skills

Job Qualifications

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 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

Job Duties

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 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