Rowan, located in SE Portland is looking for an experienced and talented full time evening Sous Chef. The Sous Chef is an essential member of the culinary team. This position requires strong leadership skills and creativity. Responsibilities include inventory and ordering from partnered vendors, managing staff, maintaining stocked and organized pantries, participating in the design of weekly menus, and ensuring high quality execution during service. The position demands strict adherence to safety and sanitation standards, along with professionalism and organization.

Essential Duties/Responsibilities:

Experience & Job RequirementsMinimum of three to five years experience working in a similar setting. Must be creative and willing to work with dietary preferences and restrictions.

Ability to prepare and cook for large dinner parties as well as regular meals for smaller gatherings and private Chef settings.

Prior experience managing culinary and kitchen staff. Operational CoordinationOversee and facilitate shopping through a variety of vendors, stocking of all pantries, organizing and heavy lifting required.

Ensure that food comes out simultaneously, in high quality, and in a timely fashion.

Adhere to and implement sanitation regulations and safety regulations.

Supervise back of the house staff ( prep cooks, line cooks, and dishwashers )Property Standards & SupervisionMust be service oriented, courteous, creative, team oriented, organized, neat, clean and professional.

Must be extremely flexible with schedule, hours and days off.

Ability to work weekends, overtime, and holidays as required by supervisor.

Ability to work independently and as part of a team. Flexible to working in a variety of off-site locations on the property. Perform other duties as assigned.

Job Qualifications:

Knowledge:

Strong knowledge of cooking methods, kitchen equipment, and best practices.

Quality:

Professionalism, integrity, warmth, and empathy.

Skill:

Exceptional communication and interpersonal skills. Strong leadership and organizational abilities. Commitment to service excellence and guest satisfaction. Upscale food presentation.

Ability:

Problem solving, initiative, team-oriented leadership, adaptability, works well under pressure, attention to detail and ability to produce a high-quality product in a timely manner

Education:

High school diploma required; university-level studies in Hospitality or the culinary arts preferred. ServSafe Manager Certification required.

Experience:

Minimum 3 years in luxury hospitality or fine dining restaurant setting; 5 years experience preferred. All offers of employment are contingent upon the successful completion of a reference check and prior employment verification