Kitchen Manager / Sous Chef to $80K

Job Description

Job Description

Kitchen Manager / Sous Chef

$70,000 – $80,000

High-Volume Full-Service Restaurant with Bar

Tigard, Oregon

Full-Time | Competitive Salary + Benefits

We are a fast-paced, high-volume, full-service restaurant and bar known for exceptional culinary standards, operational stability, and an unwavering commitment to delivering memorable guest experiences. Our kitchen team thrives on precision, consistency, and genuine hospitality in a vibrant, high-energy environment. We are seeking a proven culinary leader with a strong full-service background who shares our passion for excellence.

About the Role

As Kitchen Manager / Sous Chef, you will serve as a key member of the culinary leadership team, supporting the Executive Chef or Kitchen Director in all day-to-day kitchen operations while driving food quality, team development, and operational excellence. This is a hands-on leadership position in a high-volume setting where every shift is an opportunity to elevate plate presentation, maintain the highest standards in food safety and execution, and ensure seamless coordination with the front-of-house and bar teams.

Key Responsibilities

• Lead and inspire a high-performing back-of-house team during peak-volume shifts
• Uphold excellent culinary and operational standards: food quality, consistency, cleanliness, organization, and food safety
• Oversee kitchen production, prep, line execution, and inventory management with efficiency and precision
• Coach, develop, and retain top culinary talent while fostering a positive, stable, and high-energy kitchen culture
• Assist with ordering, cost controls, labor management, and waste reduction
• Partner with front-of-house and bar leadership to maintain seamless service flow and consistent quality
• Drive kitchen performance through recipe adherence, plate presentation, and operational discipline
• Support private events and high-volume service periods with poise and organization

What We’re Looking For

• Minimum 3+ years of Kitchen Manager, Sous Chef, or equivalent culinary leadership experience in a high-volume, full-service restaurant environment (similar concept strongly preferred)
• Proven track record of maintaining excellent food standards and delivering consistent quality in a fast-paced setting
• Strong stability and reliability — we value leaders who are committed long-term and thrive under pressure
• Hands-on leadership style with a deep commitment to culinary excellence and hospitality
• Thorough knowledge of kitchen operations, including inventory management, food costing, labor scheduling, and food safety protocols
• Exceptional communication, team-building, and problem-solving skills
• Ability to work a flexible schedule including nights, weekends, and holidays
• Food Handler certification (ServSafe or equivalent preferred; or ability to obtain)

What We Offer

• Competitive salary of $70,000 – $80,000 based on experience
• Comprehensive benefits package (health, dental, vision, 401(k), etc.)
• Paid time off and employee discounts
• Career growth opportunities within a stable, well-established concept
• A professional kitchen environment that values its culinary team and its guests

If you are a culinary professional with full-service kitchen leadership experience, a relentless focus on food quality and consistency, and the desire to join a high-standard, stable team in the Tigard area, we want to hear from you.