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Sous Chef - Execution

10/11/18
$500 Signing Bonus offered after 90 days of successful employment.
The job duties described below are intended to describe the general nature and level of work being performed by people assigned to this job classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of this position. All employees may be required to perform duties outside of their normal responsibilities from time to time, as needed.
Description of Position:
Primarily, the Sous Chef I's shifts will mirror the Chef's, thus the Sous Chef I will assist in the management of all daily functions of the kitchen and kitchen staff in the Chef's absence but under the Chef's guidance. Duties will include but not be limited to: overseeing all food production and execution on property including restaurant/pub, catering and special events, supervising and training staff, adhering to and enforcing portioning guidelines, interviewing and hiring staff, ordering food product and kitchen supplies via guides with on-hands, staff scheduling, employee performance evaluations, general filing and other administrative duties, managing food and labor cost, ensuring food is expedited in a timely manner, attending department head meetings, facilitating regular staff and manager meetings, taking and extending the monthly inventory, menu development, and development of food specials. Catering duties include, but are not limited to: attending weekly contract meetings, tracking contract change orders and making the necessary adjustments, consistent communication with sales and catering department, ensuring food gets to the events by the established deadline, and overseeing product quality and presentation, staffing for carving stations, and menu planning. The Sous Chef I must also have the ability to work well independently and as a member of a team. Each employee will be expected to perform their job in a safe manner and report any safety concerns to Management. All McMenamin employees will also be expected to keep current on all company events, history, and products. Other duties may occur as assigned.
Requirements of the Job:
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
Maintain a current Food Handlers card
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 a sometimes stressful environment
Flexible schedule required including evenings, weekends, and holidays
Ability to work the hours necessary to complete the job
Working knowledge of all company policies and procedures
Essential Job Functions:
Ability to track on-hands & complete ordering
Ability to maintain and update order & prep pars from on-hands
Safely practice frequent heavy lifting and carrying of up to 50 lbs
Work for long periods on feet, including standing, walking, and stair climbing
Work around and with heat sources such as grills, ovens, hot-oil fryers etc.
Work around and with cleaning agents such as bleach and other caustic chemicals
Work around and with knives, slicers, and other sharp objects
Repetitive movements such as pushing, pulling, bending, some stooping and twisting
Fine hand manipulation including chopping, slicing, writing, some typing, picking up small and larger items, etc.
Ability to accurately work with numbers and recipe conversions
Ability to communicate clearly including reading, writing, and speaking
Strict adherence to deadlines, product quality, recipes, and food specs
Perhaps most important of all, this job requires a positive attitude.
You must genuinely like working with people, and you must be able to leave personal problems at home. Come to work ready to have fun and be a positive force.
YOU MUST BE ABLE TO PERFORM THE ABOVE FUNCTIONS OF THIS JOB
WITH OR WITHOUT REASONABLE ACCOMMODATION
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