Sous ChefHotel ReynardDowntown Troutdale, OregonHotel Reynard is an eight-room hotel above a neighborhood restaurant in downtown Troutdale. We've spent the last few years bringing a century-old building back to life, and we're now putting together the opening team.

The restaurant is the center of the house. Hotel guests may come downstairs for a drink and end up sitting next to a family from the neighborhood. Some nights every seat will fill at once and tickets will stack up. Other afternoons will move at an easier pace. We want the kitchen to handle both with the same care and attention.

We're looking for a Sous Chef to work closely with our Chef de Cuisine and help lead the kitchen through prep, service and closing. This is a hands-on position. You'll be cooking regularly, running service, training cooks and helping maintain the systems that keep the kitchen organized.

When service gets busy, you should know where to step in. When something isn't being done correctly, you should be able to explain what needs to change and help the cooks get there. At the end of the night, the kitchen should be clean, stocked and ready for the next shift.

The job includes:

Leading prep and service alongside the Chef de CuisineWorking confidently across the kitchen s stationsTraining and coaching cooks with different levels of experienceMaintaining consistency in preparation, seasoning, presentation and portioningConducting line checks and addressing problems before serviceHelping manage prep lists, pars and production schedulesAssisting with ordering, receiving, inventory and product rotationMonitoring food waste and supporting food- and labor-cost goalsCommunicating clearly with the front-of-house team and other hotel departmentsKeeping the kitchen clean, organized and operating safelyWe're looking for someone with previous Sous Chef, Kitchen Lead or similar leadership experience. Strong cooking fundamentals matter, but so do organization, communication and judgment. You should be comfortable giving direct feedback, holding standards and working alongside the team without adding unnecessary chaos to the shift.

Details:

Full-time positionAverage total compensation of $25 $30 per hour, including tipsLunch and dinner service seven days a weekEvening, weekend and holiday availability requiredHealth benefits offered after 90 daysShift meal providedOregon Food Handler Card required, or the ability to obtain one before startingMust be able to work on your feet for extended periods and lift up to 50 poundsIf you re interested in helping build a kitchen from the beginning, send us a resume and a short note about yourself.