Sous Chef ("Segundo Chef")

Portland, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $62,000.00 - $65,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Flexible Schedule

Job Description

Woodlark Hotel, located in the vibrant city of Portland, Oregon, is a premium hospitality establishment known for its elegant design, exceptional service, and refined guest experiences. As a boutique hotel, Woodlark Hotel combines modern luxury with historic charm, offering guests a unique and welcoming atmosphere. The hotel caters to a diverse clientele that includes business travelers, tourists, and locals seeking world-class dining and accommodations. Its commitment to impeccable service and culinary excellence has made Woodlark a distinguished destination in Portland's competitive hospitality sector.

The role of the Chef at Woodlark Hotel is a pivotal position within the hotel's food... Show More

Job Requirements

High school or equivalent education required
Minimum of five years experience as chef
Certification as Chef or Certified Master Chef by accredited culinary agency
Safe Server Alcohol and Food Handlers certification required
Ability to work full-time with flexible shifts
Ability to stand and exert mobility for extended periods
Ability to lift up to 45 lbs and maneuver heavy carts
Excellent communication and leadership skills
Intermediate computer proficiency
Knowledge of food safety and sanitation standards
Valid driver’s license
Familiarity with federal, state, and local employment laws
Must maintain neat and well-groomed appearance
Adherence to attendance and punctuality policies

Job Qualifications

High school or equivalent education
Minimum of two years culinary schooling preferred
Five years prior experience as chef with knowledge of international and domestic dishes
Extensive knowledge of wine pairing
Chef or Certified Master Chef certification
Safe Server Alcohol and Food Handlers certification
Ability to provide and maintain valid driver’s license
CPR certification or First Aid training preferred
Excellent leadership and customer relations skills
Intermediate computer skills including MS Office and POS systems
Strong communication skills
Knowledge of food products, recipes, sanitation, and preparation
Experience with menu development, cost and wage control
Knowledge of federal and state employment and safety laws
Ability to create recipes and support materials
Ability to conduct meetings and briefings
Self-driven and able to work independently

Job Duties

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
Responsible for enhancing the food product presented to guests
Make changes responding to market and guest needs
Recommend new food products using market research
Estimate food requirements from menus and order supplies
Lead preparation and production of meals ensuring quality and presentation
Supervise proper receiving and storage of food items
Expedite peak meal periods with hands-on approach
Ensure compliance with safety, sanitation, and cost control standards
Inspect and select quality food and beverage products
Create and implement new menus and individual food items
Set sanitation and rotation standards
Act as liaison between culinary team and other hotel departments
Participate in monthly food inventories
Maintain food quality consistency
Support Executive Committee and Executive Chef
Manage payroll and attendance system
Conduct hiring and training of new staff
Lead departmental meetings
Continuously evaluate and improve staff performance
Serve as role model adhering to policies and standards
Maintain knowledge of company benefits and policies

Job Qualifications

Experience

Expert Level (7+ years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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