A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
Sous Chef Urban Restaurant Group Eugene, OR Job Details Full-time $58,000 - $63,000 a year 22 hours ago Qualifications Food and beverage product quality management Food & beverage industry purchasing experience Food quality maintenance Kitchen health and safety standards Staff supervision Food safety management Team supervision Specialty dish recipe development Menu concept development Shift management Cost control Team development Food service inventory management Quality control management Kitchen cost control Team training Financial control management Kitchen staff training Recruiting Leading team collaboration initiatives Production management Materials management in food and beverage Managing kitchen staff Restaurant cost management Senior level Leadership Team motivation (leadership skill) Communication skills Restaurant supply ordering Cross-functional communication
Full Job Description Benefits:
Diverse, Inclusive, Welcoming Safe Space for Everyone Opportunities to
Group Work-life Balance Delicious Food We're Competitive Position Overview:
The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.
Responsibilities:
Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup. Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality. Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards. Perform regular line checks to ensure the quality of all menu items. Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations. Track and control food costs and assist in financial management related to kitchen operations. Facilitate effective communication across all teams to ensure timely production and service. Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth. Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example. Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service. Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout. Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.
Key Qualifications:
Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills. Expertise in food preparation and cooking, with a deep understanding of kitchen operations. Skilled in inventory management, including ordering and purchasing supplies needed for daily operations. Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect. Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH. Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism. Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel. Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds. Complete our short application today!
