Sous Chef

Mary’s Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands‑on, lead‑by‑example management style to assist with overseeing our kitchen operations. As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of palatable and properly‑portioned food for all residents, guests, and staff in accordance with dietary spreadsheets and production sheets/menus, standardized recipes, preparation methods, portion control, time schedules and sanitary standards as well as serving procedures. You will support Mary’s Woods culinary vision of scratch‑made, farm‑to‑table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients. Mary’s Woods is a non‑profit senior living community founded in 2001. We offer independent living, assisted living, memory care and residential care in a park‑like setting on 40 acres in Lake Oswego. We pride ourselves on our rich heritage, spirit of caring and welcoming culture. We are seeking passionate team members to join us in fulfilling our mission and values. Core Responsibilities Assist Chef de Cuisine in purchasing, receiving, and storing all products for daily menu. Keep storage areas organized and properly rotated. Ensure that production staff has the right items for production and are following production protocols (recipes and temperature logs). Conduct daily meetings with staff for daily production requirements and to provide the resources they need to successfully complete their tasks. Assist staff when needed to meet production timelines. Taste product often to ensure quality control. Direct oversight of production and quality control in daily operations. Able to make decisions based on established guidelines, in the absence of Chef de Cuisine, to ensure consistency. Create and maintain flow of goods and product rotation, labeling and dating and utilizing product to reduce waste. Report food needs to the Chef de Cuisine in writing. Checks closely with the other dining staff regarding special problems or needs. Lead by example to bring up the level of performance of all staff, establish a sense of pride in well‑done work. Meet frequently with Chef de Cuisine to review and discuss operations. In absence of Chef de Cuisine, assume the role of leader and work in tandem with other Sous Chef to keep the kitchen working at peak performance. Resolve operational/environmental problems or grievances through the chain of command starting with the immediate supervisor and then, if not solved or not satisfied with results, ask for a meeting with the immediate supervisor and their supervisor. Oversee opening or closing duties as needed, double‑check the previous shift's opening/closing duties, and report anything not completed to the Chef de Cuisine. Ensure DMO’s are fulfilling their job duties of temperature logs, pressure logs, and large cleaning tasks in addition to their regular duties. Responsible for relaying attendance issues to Chef de Cuisine. Maintain kitchen to be highly efficient and operational at all times. Demonstrate ability to do simple math calculations needed in recipe and production requirements. Demonstrate ability to follow diet instructions and menus, knowledge of basic methods of preparing food in quantities, and be familiar with seasoning requirements. Demonstrate general knowledge of routine special diets or where to find needed information. Demonstrate ability to operate kitchen equipment and use utensils to their greatest advantage. Attend and participate in orientation, training, educational activities and in‑services as required. Maintain daily high standards of sanitation and housekeeping required by Mary’s Woods, OSHA, State, and Federal guidelines. Maintain high standards of sanitation and housekeeping by completing the special cleaning tasks as outlined on the sanitation checklist. Create an environment that acknowledges, encourages, and celebrates differences. Seek opportunities to gain experience working and collaborating in diverse, multicultural, and inclusive settings with a willingness to change for continual improvement. Education and Experience Education and/or experience equivalent to the completion of a high school diploma or GED. Minimum 3 years of experience as a cook in a quality food services operation. 2 years of culinary management experience preferred. Culinary school degree or college degree with emphasis on food service preferred. Must possess a current Food Handlers card. Employee Benefits Free Employee TriMet Pass Medical, Dental, Vision, Life, Disability and Flexible Spending Account first of the month after hire (working 30+ hours per week) Employee Assistance Program 403(b) with match Paid Time Off & Holidays Tuition Assistance Program Access to Fitness Center & Pool Complimentary Food Item per Shift The starting wage depends on experience, certification and education. This is a full‑time, exempt position and will include working weekends and holidays. Schedule Tuesday to Saturday from 8:30 AM – 5:00 PM. Working at Mary’s Woods in any capacity means you’re supporting an organization with a mission rooted in the core values of respect, compassion, excellence, stewardship and justice. We are committed to hospitality in every sense of the word – priding ourselves on providing exceptional care to residents, opportunities for our employees and neighborliness to our surrounding community. You’re encouraged to apply today if these principles resonate with you! If you experience any challenges with the application process, please contact Mary’s Woods HR Department at View email address on click.appcast.io. #J-18808-Ljbffr Mary’s Woods