Sous Chef Exempt

Job Details: Level: Experienced. Location: Woodlark Hotel - Portland, OR 97205. Position Type: Full Time. Salary: $60,000.00 - $65,000.00. Job Shift: Any. Job Category: Management. Position Purpose Direct food preparation, production and control for all food outlets and banquet facilities at resort. Essential Responsibilities Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards. Responsible for enhancing the food product that is presented to guests, making changes that respond to the marketplace and to guests’ needs, both present and anticipated; recommend changes to the food product and use market research to develop new products. Read menu to estimate food requirements and order food products and supplies from vendors. Lead the preparation and production of meals, food quality and presentation. Supervise staff in all food preparation, including proper receiving and storage of all food and food‑related items. Expedite peak meal periods by maintaining a "hands on" approach. Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability. Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices. Create and implement new menus and individual food items. Set targeted sanitation standards, set standards for all product rotation and keep food cost in the forefront for culinary staff. Assume the role of liaison between the culinary team and all other hotel departments. Participate in and oversee monthly food inventories. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Provide specialist support to the Executive Committee, particularly the Executive Chef, and work in support of team goals, measuring effectiveness through Food Cost, Payroll, and Food & Beverage profit performance of the resort. Maintain food costs within budget guidelines. Participate in the hiring process of new staff members. Conduct and participate in monthly departmental meetings. Manage the payroll of the culinary team, including daily management of the time and attendance system. Continuously evaluate performance and encourage improvement of the staff members in the food and beverage department. Arrange, provide, and supervise training of new staff members, including familiarization of property, standard operating procedures, and policies; cross‑train staff in all positions within their area of responsibility and all types of equipment, and ensure retraining as needed. Serve as a role model to all staff members, adhering closely to policies and procedures and practicing the highest standards of performance; set an exemplary example in conduct, temperament, punctuality, and work standards. Be familiar with all company benefits and policies. Supportive Functions Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. Physical Demands Work in a primarily interior environment, with a 75% or greater time spent inside; temperature is moderate and controlled by hotel environmental systems. Work in extreme temperatures such as freezers (-10°F) or kitchens (+110°F) for up to one hour or more. Stand and exert well‑paced mobility for up to four hours. Maneuver between functions occurring simultaneously. Work in limited space and reach other departments in a timely manner. Lift up to 45 lbs. as needed. Push and pull carts and equipment weighing up to 250 lbs. Perform grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity tasks. Utilize hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Communicate continuously through talking and hearing with staff, guests, and supervisors. Utilize vision continuously for near, color, and depth perception functions. Perform bending, stooping, squatting, and stretching to fulfill cleaning tasks occasionally. Operate office equipment such as computers, printers, 10‑key adding machines, multi‑line touch‑tone phones, filing cabinets, fax machines, photocopiers, and dollies; use fingers to pick, pinch, type, and perform substantial wrist and hand movements. Specific Job Knowledge, Skills and Abilities Speak, read, write, and understand the primary language used in the workplace. Have good communication skills, verbal, written, and electronic. Possess considerable knowledge of complex mathematical calculations and computer programs. Have excellent leadership capability and customer‑relations skills. Be detail‑oriented with outstanding organizational and communication skills. Possess intermediate computer skills. Have basic computational skills. Knowledge of computer programs, math skills, and budgetary analysis capabilities. Analyze, foresee user needs, and make judgments to ensure proper tools are provided at the property level. Effectively deal with internal and external customers, some of whom require high levels of patience, tact, and diplomacy; collect accurate information to resolve conflicts. Knowledgeable about basic functions of Windows OS, MS Office, PMS, PBX, Key system, and POS. Self‑driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail. Thorough knowledge of federal, state, and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including TitleVII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings, and maintain communication lines between line staff and departmental managers. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Extensive knowledge of menu development, insight into marketing, cost, and wage control. Ability to create recipes and support material (recipe cards, descriptions, pictures) and read and visualize the same. Education High school or equivalent education required. Minimum of two years of culinary schooling preferred. Experience Must have five years of prior experience as a Chef with knowledge of most international and domestic dishes. Must have extensive knowledge of wine pairing. Licenses or Certifications Certification as Chef or Certified Master Chef by a government‑accredited culinary agency. Safe Server Alcohol & Food Handlers certification required. Ability to provide and maintain a valid driver’s license as the position may require operation of motorized and electric vehicles. CPR certification and/or First Aid training preferred. Exempt Position Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled. Grooming All Staff Members must maintain a neat, clean and well‑groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. Attendance Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance/tardiness will be subject to disciplinary action, up to and including termination. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time. #J-18808-Ljbffr Azul Hospitality