JOB OVERVIEW

We are seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will have a passion for food and hospitality, with a strong background in kitchen management and food service. This role involves assisting the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food production, and maintaining a safe and efficient work environment. The Sous Chef will play a vital role in menu planning, staff supervision, and maintaining inventory control while fostering a positive team atmosphere.

QUALIFICATIONS

• Proven experience as a Sous Chef or in a similar culinary role within the food industry.
• Strong leadership skills with experience in team management and supervising kitchen staff.
• Knowledge of food safety regulations, dietary department practices, and proper food handling techniques.
• Experience in fine dining establishments or catering services is preferred.
• Proficient in menu planning, inventory management, and kitchen management practices.
• Excellent cooking skills with a focus on food preparation techniques.
• Ability to work effectively under pressure in a fast-paced environment.
• Strong communication skills to collaborate with team members effectively.
• A passion for hospitality and delivering exceptional dining experiences.
• Culinary degree or relevant certification is a plus. Join our team as a Sous Chef where you will have the opportunity to showcase your culinary talents while contributing to an innovative dining experience. We look forward to welcoming you into our kitchen!
  Job Type: Full-time
  Pay: $40,000.00 - $60,000.00 per year

Benefits:

• Health insurance

Ability to Commute:

• Bend, OR 97707 (Preferred)

Ability to Relocate:

• Bend, OR 97707: Relocate before starting work (Preferred)

Work Location: In perso

• Assist the Executive Chef in managing kitchen operations and supervising kitchen staff.
• Oversee food preparation and cooking processes to ensure quality standards are met.
• Participate in menu planning and development, incorporating seasonal ingredients and customer preferences.
• Manage inventory control, including ordering supplies and tracking stock levels.
• Ensure compliance with food safety regulations and proper food handling practices.
• Train and mentor kitchen staff on cooking techniques, presentation, and sanitation standards.
• Coordinate catering events and banquet services as required.
• Maintain cleanliness and organization of the kitchen area.
• Collaborate with front-of-house staff to ensure smooth service during meal periods.
• Assist in shift management to ensure efficient workflow during busy service times.