Sous Chef University Portland

Sous Chef University Portland

As a Sous Chef I, you are responsible for assisting with the overall success of the food program and overseeing culinary operations. This position supports all phases of planning, ordering, inventory management, and food preparation while ensuring alignment with the client's culture and expectations.

You will ensure compliance with all applicable Health Department regulations and company standards related to food quality, freshness, safety, and presentation.

The Sous Chef I plays a key leadership role by motivating, training, developing, and directing back-of-house associates to deliver a high-quality dining experience and meet operational objectives for customers, clients, and management.

Essential Duties and Responsibilities

• Assist in coordinating and actively participating in the preparation and cooking of a variety of food items
• Support menu planning and development, including daily offerings and weekly specials (bowls, sandwiches, burgers, and salads)
• Execute and support new culinary programs in collaboration with marketing and culinary teams
• Properly forecast, manage ordering, and maintain accurate inventory levels
• Assist in managing food and labor costs, including waste reduction and pricing menu items to meet food cost targets
• Plan and execute catering events with minimal supervision
• Ensure compliance with sanitation, safety, and food handling standards at all times
• Manage and maintain all required logs, including production, sanitation, cleaning, deep cleaning, temperature, cooling, receiving, and cooking logs
• Conduct daily line checks and food tastings; adjust seasoning, quality, and presentation as needed
• Supervise kitchen staff to ensure team members are on task, working safely, and maintaining productivity standards
• Assist with scheduling and daily kitchen operations to ensure proper staffing levels
• Maintain and distribute production sheets and ensure adherence to recipes and portioning standards
• Conduct daily safety meetings and reinforce safe work practices
• Train new team members on proper sanitation, safety procedures, and kitchen operations
• Coach and develop staff on culinary techniques, skill development, and performance improvement
• Review and sign off on logs to ensure tasks and sanitation standards are completed accurately
• Perform other duties as assigned

Qualifications

• Minimum of 5 years of related culinary experience, including at least 1 year in a supervisory or management role
• Experience in high-volume environments such as restaurants, hotels, corporate dining, education, healthcare, or similar food service operations
• Strong knowledge of current food trends, quality standards, production, sanitation, safety, and cost control practices
• Proven leadership skills with the ability to train, coach, and develop team members
• Experience with inventory management, ordering, and food cost analysis
• Ability to accurately price menu items to achieve targeted food cost percentages
• Strong organizational and time-management skills in a fast-paced environment
• ServSafe or Department of Health certification preferred
• Basic computer skills with proficiency in Microsoft Office (Word, Outlook, Excel)
• Associate's degree in Culinary Arts or related field preferred