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Sous Chef
Job
Cartwrights Valley Meat Company
Medford, OR (In Person)
$45,760 Salary, Full-Time
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Job Description
Job Overview We are seeking a skilled and dynamic Sous Chef to join our culinary team. The ideal candidate will play a vital role in supporting the Executive Chef, overseeing kitchen operations, and ensuring the delivery of exceptional dining experiences. This position offers an opportunity to lead culinary initiatives, manage kitchen staff, and contribute to menu development in a fast-paced, hospitality-focused environment. The Sous Chef will be instrumental in maintaining high standards of food quality, safety, and presentation across various service settings including fine dining, catering, and banquet events. Responsibilities Assist in the preparation and presentation of high-quality dishes consistent with restaurant standards. Supervise kitchen staff during shifts, providing guidance and leadership to ensure efficient operations. Manage inventory control, including ordering supplies and minimizing waste to optimize food costs. Oversee food safety protocols and ensure compliance with health regulations. Support menu planning and development, incorporating innovative culinary techniques and dietary considerations. Coordinate with front-of-house staff to ensure seamless food service during all shifts. Lead catering and banquet preparations, ensuring timely delivery of meals for large events. Monitor kitchen cleanliness and organization, maintaining a safe working environment. Train new team members on food preparation, safety procedures, and service standards. Assist in shift management duties, including scheduling staff and managing operational issues as they arise. Skills Extensive culinary experience with a strong background in fine dining and catering environments. Proven supervising experience with team management skills. Knowledge of dietary requirements and dietary department procedures. Expertise in food production, menu planning, and food handling techniques. Strong leadership qualities with the ability to motivate and manage a diverse kitchen team. Experience in inventory management and control to reduce waste and control costs. Familiarity with food safety standards and regulations within the food industry. Excellent cooking skills across various cuisines; proficiency in food preparation and presentation. Background in restaurant management or hospitality is preferred. Ability to work efficiently under pressure during busy shifts while maintaining attention to detail. This role offers an exciting opportunity for passionate culinary professionals eager to advance their careers within a vibrant hospitality setting that values innovation, teamwork, and excellence in food service management.