Sous Chef ("Segundo Chef")

Portland, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $60,000.00 - $65,000.00

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

Employee wellness programs

Job Description

Azul Hospitality is a distinguished hospitality company renowned for operating luxury resorts that prioritize exceptional guest experiences, culinary excellence, and a dynamic work environment. With an extensive portfolio of premium hotel properties, Azul Hospitality is committed to delivering top-quality service, maintaining high standards in all areas, and fostering a positive and professional culture for its employees. The company values leadership, innovation, and sustainability, aiming to be a leader in the hospitality industry by continuously evolving and responding to the needs of its clientele and team members.

This position is for a Chef responsible for directing food preparation, production, and c... Show More

Job Requirements

high school diploma or equivalent
minimum five years of experience as a Chef
culinary schooling preferred
certification as Chef or Certified Master Chef
Safe Server Alcohol and Food Handlers certification
valid drivers license
ability to work in extreme temperatures and lift up to 45 lbs
ability to stand and move for extended periods
good communication skills
intermediate computer skills
knowledge of federal, state, and local labor laws
adherence to grooming and uniform standards
regular attendance and punctuality
ability to manage payroll and attendance systems
ability to train and supervise staff
ability to work independently and in a team
strong organizational skills

Job Qualifications

high school diploma or equivalent
minimum two years of culinary schooling preferred
five years of prior experience as a Chef with knowledge of international and domestic dishes
extensive knowledge of wine pairing
certification as Chef or Certified Master Chef by a government accredited culinary agency
Safe Server Alcohol and Food Handlers certification
valid drivers license
CPR certification or First Aid training preferred
excellent leadership and customer relations skills
strong organizational and communication abilities
intermediate computer skills
knowledge of Windows OS, MS Office, PMS, PBX, Key system, and POS
thorough knowledge of food products, standard recipes, and proper preparation
ability to create recipes and support material
artistic ability for theme menus and decorations
understanding of labor and employment laws
exceptional issue resolution and analytical skills

Job Duties

supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
enhance the food product presented to guests and recommend changes based on market research
estimate food requirements from menu and order food products and supplies
lead the preparation and production of meals, ensuring food quality and presentation
supervise proper receiving and storage of all food and related items
expedite peak meal periods using a hands-on approach
ensure compliance with safety and sanitation standards, team productivity, cost controls, and profitability
visually inspect and select quality food and beverage products
create and implement new menus and individual food items
set sanitation and product rotation standards
serve as liaison between culinary team and other hotel departments
participate in monthly food inventories
maintain food product quality and consistency in delivery and standards
support Executive Committee and Executive Chef with food cost, payroll, and profit performance
manage culinary team payroll and attendance systems
evaluate and encourage staff performance improvements
arrange and supervise training, cross-training and retraining of staff
model highest standards of conduct, punctuality, and work quality

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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