Edgefield Black Rabbit Sous Chef - Execution

Edgefield Black Rabbit Sous Chef - Execution

Requisition Number: EDGEF
010908

Posted: January 13, 2026
Employment Type: Full-Time

Black Rabbit Restaurant
2126 SW Halsey St
Troutdale, OR 97060, USA

Sous Chef I or Sous Chef in Charge of Execution

Executive Chef

Primarily, the Sous Chef will assist the Executive Chef in the management of daily kitchen functions and staff in the Chef’s absence but under the Chef’s guidance. Duties include but are not limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events; supervising and training staff; adhering to portioning guidelines; interviewing and hiring staff; ordering food product and kitchen supplies;

staff scheduling; employee performance evaluations; general filing and other administrative duties; managing food and labor cost; ensuring timely food expiration; attending department head meetings; facilitating staff meetings; taking and extending monthly inventory; menu development; development of food specials. Catering duties include attending weekly contract meetings, tracking contract change orders, communicating with sales and catering department, ensuring events deadlines, overseeing product quality and presentation, staffing carving stations, menu planning.

The Sous Chef I must also work well independently and as a team member. All employees must work safely and report safety concerns. All McMenamin employees should keep current on company events, history, and products. Other duties may occur as assigned.

• Interest in pursuing a career in the culinary arts
• Previous management or supervisory experience in high volume kitchen
• Previous culinary experience or education required
• Ability to supervise others in a positive and professional manner
• Ability to interact positively with other employees, vendors, departments, customers, and guests
• Excellent organizational and prioritization skills
• Ability to work efficiently & multi-task while meeting deadlines in deadline oriented environment
• Flexible schedule required including days, evenings, weekends, special events and holidays
• Ability to work the hours necessary to complete the job
• Working knowledge of all company policies and procedures

• Produce excellent quality food for customers
• Safely lift and carry heavy objects; use hand truck or help if needed
• Value diversity and work with individuals from different backgrounds
• Remain calm and focused to provide excellent food products in a high volume environment
• Strict adherence to deadlines, product quality, recipes, and food specs
• Maintain and update order & prep pars from on-hands
• Follow strict adherence to deadlines and product quality
• Work long periods on feet including frequent walking and standing
• Perform repetitive movements such as pushing, pulling, bending, twisting, stooping
• Perform fine hand manipulation with kitchen equipment and sharp objects (knives, slicers)
• Work in and around a hot kitchen and various heat sources
• Communicate clearly, be positive, polite, and cooperative with co-workers, managers, vendors, and customers
• Work around various heat sources, including grills, broilers, hot‑oil fryers, and chemicals used in cleaning and sanitizing

Most importantly, this job requires a positive attitude, a value for diversity, and a commitment to excellent customer service. Each employee is expected to come to work ready to have fun and be a positive force. You must be able to perform the essential functions of the job with or without reasonable accommodation.

EOE

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.