Sous Chef University Portland

Sous ChefOur passion is food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people!As a Sous Chef, you will be a key member of the culinary leadership team, responsible for supporting the overall success of a high-volume foodservice operation. Working closely with the Executive Chef, you will oversee daily kitchen operations, lead and develop culinary team members, ensure food quality and safety standards are consistently met, and drive operational excellence in all aspects of food production.This hands-on leadership role requires strong culinary expertise, inventory and cost management skills, menu development experience, and the ability to independently execute catering events while maintaining exceptional food quality and service standards. The ideal candidate is a collaborative and energetic leader who thrives in a fast-paced environment and is passionate about developing talent, creating innovative menu offerings, and delivering memorable guest experiences.ResponsibilitiesAssist in leading all back-of-house operations, ensuring food quality, consistency, presentation, and guest satisfaction standards are met daily.Supervise, train, coach, and develop culinary team members in food preparation, cooking techniques, sanitation standards, workplace safety, and operational excellence.Create and execute weekly menu specials and featured offerings, including bowls, sandwiches, burgers, salads, and other fresh culinary concepts.Conduct daily food tastings to ensure flavor profiles, quality standards, recipes, and presentation expectations are consistently achieved.Properly forecast, order, receive, and manage inventory levels to support business needs while minimizing waste and controlling costs.Calculate menu item costs and assist in pricing strategies to achieve targeted food cost percentages and profitability goals.Monitor food and labor expenses and identify opportunities for operational efficiencies and cost savings.Plan, coordinate, and execute catering events with minimal supervision while ensuring timely delivery and exceptional presentation.Maintain and audit all required operational logs, including production, sanitation, cleaning, deep-cleaning, temperature, cooling, receiving, and cooking documentation.Ensure compliance with all company, client, health department, and food safety regulations.Lead daily safety meetings and reinforce a culture of safety, accountability, and operational excellence.Ensure all team members remain productive, engaged, and adhere to established standards for safety, sanitation, and professionalism.Assist with menu planning, recipe development, and implementation of new culinary programs and initiatives.Manage production schedules, prep lists, and kitchen workflows to ensure smooth and efficient operations.Serve as the culinary leader in the absence of the Executive Chef and provide direction to the team during all meal periods and special events.Perform other duties as assigned.QualificationsMinimum of 5 years of progressive culinary experience, including at least 1 year in a supervisory or management role.Experience in high-volume restaurants, hospitality, corporate dining, catering, or related foodservice environments.Demonstrated success leading, coaching, and developing culinary teams in fast-paced operations.Strong knowledge of food production, culinary techniques, menu execution, and quality assurance practices.Experience creating menu specials, seasonal offerings, and innovative food concepts.Strong understanding of inventory management, purchasing, receiving, food cost controls, and waste reduction strategies.Ability to accurately cost menu items and develop pricing that supports established food cost targets.Experience managing catering events and coordinating food production across multiple service channels.Comprehensive knowledge of food safety, sanitation, HACCP principles, and health department regulations.Ability to manage operational documentation and ensure all required production, safety, and sanitation logs are properly maintained.Proficiency with Microsoft Office applications, including Outlook, Word, and Excel.Strong organizational, communication, and problem-solving skills.ServSafe Manager Certification or equivalent food safety certification preferred.Associate's Degree in Culinary Arts preferred; equivalent experience will be considered.