Sous Chef

This is a morning Sous chef role

Maintain professional conduct for all kitchen operations. Oversee staff as well as production of CDR, Banquets, buffets and any other food functions. Maintain a sanitary environment as described by the Health Department. Protect assets of the company; ensure staff are properly trained on a continual basis; develop new menu items and detail specifications and presentations of the same.

• Maintain a great attitude and professionalism at all times.
• Assume authority in absence of Executive Chef and Executive Sous Chef.
• Communicate and anticipate needs of Pastry Chef and Banquet Chef.
• Assign work for crew.
• Monitor par levels of the following but not limited to; stock, sauces, demi-glace, granite, fromage blanc.
• Check BEOs, reservations book and house counts to anticipate daily business levels.
• Insure quality levels of prep for day, night and banquet crews.
• Monitor dish room duties including but not limited to cleaning schedules, cleaning cycles, dish machines filters, chemicals,
• pace and specific storage areas for supplies and equipment.
• Communicate any specials, outages or other issues that would affect CDR Manager/Host.
• Ensure proper efficiency of Line Cooks through monitoring progress and techniques of prep.
• Oversee product utilization of trim and other scrap products as well as banquet and buffet left over’s for salable application or
• crew chow.
• Train Line Cooks for new menu items and top quality food production, maintain daily menu items such as but not limited to
• soups, sauces, garnishes, through tasting, testing and development of techniques for all items introduced to operation.
• Be able to run any station alone or assist others as necessary.
• Insure proper cleaning/breakdown of all stations and kitchen facility at end of business day.
• Maintain communication with service staff, banquet staff, host, MOD and other supervisors.
• Maintain clock in/outs in Paylocity in absence of Executive Sous Chef.
• Maintain good professional and non-adversary communication with staff members.
• Communicate with lodge supervisors and F&B outlets to insure quality and efficiency.
• Monitor and control labor and food costs on a continual basis to achieve budget target.
• Elevate standards of performance with staff, research and develop exciting new food trends.
• Conduct weekly kitchen staff meetings, schedule staff shifts and breaks per guide lines.
• Conduct personal orientation with new service staff.
• Perform other related duties as needed by hotel kitchen management.
• Schedule crews for – dish area, line cooks. Coordinate days off and vacations.
• Communicate purchasing needs to Purchasing Manager and Executive Chef.
• Coordinate holiday menu prep, staffing, logistics and pre-plan seasonal menu changes.
• Recruit and hire qualified staff members throughout the year according to business levels and needs.
• Plan special event menus as needed.
• Present a professional, quality image at all times.
• Exercise sound judgment and awareness regarding language, behavior, and dress and grooming.
• Regular and reliable attendance.

• Must be service oriented.
• Culinary School diploma or equivalent experience required.
• Must be detail oriented with ability to set and meet high customer service standards.
• Must use proper etiquette while conversing with guests.
• Must have detailed knowledge of all menu offerings.
• Must have excellent communication skills.
• Must be able to plan and cost menus.
• Must have valid OLCC and Oregon Food Handlers permit.

• Must be able to lift 50 lbs.
• Must be flexible and capable of bending, twisting and kneeling.
• Must be able to work in tight spaces.
• Must be able to work on feet, stand and walk for up to 8 hours at a time.
• Must be able to keep up with the pace of the department/position demands.