Executive Chef at Sustainable Restaurant Group

Lake Oswego, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

14 Sep, 26

Salary

75000.0

Posted On

17 Jun, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Management, Sushi Operations, P&L Management, Quality Control, Employee Training, Staff Development, Food Quality Assurance, Plating And Portioning, High-Volume Kitchen Operations, Independent Judgment, Confidentiality, Culinary Arts

Industry

Food and Beverage Services

Description

Description Bamboo Sushi is a restaurant of purpose. Through our food, our service and our spirit, we are offering an experience that seeks to inspire. Discover exceptional career opportunities with our current Executive Chef positions in Lake Oswego, OR. Become a valued member of our passionate team and embark on a fulfilling culinary journey with us. Apply today to be our Executive Chef in Lake Oswego, OR **Under consideration for an Executive Chef position, a culinary skills interview tasting will be required as part of the interview process and before any hiring decisions are made. Health, Wealth, and Happiness: Annual salary: $71K - $75K, determined on experience + 10% bonus potential Great Benefits, including Health Insurance options, Life Insurance, Employee Assistance Program Vacation Time, up to 3 weeks accrued vacation years 1 - 5! 401(k) Parking stipend (SW Portland) Employee Discounts Opportunities for Advancement and Education within the Company Join us in moving the Bamboo Sushi mission forward and bring to the table: Ensuring a culture of positively and accountability Executing operational excellence in food quality, service, and guest experience Driving, leading, and overseeing all of the kitchen and sushi operations to positively impact P&L Oversee critical quality control points for every menu item, as well as portioning and plating, to ensure dishes received by guests are to spec Hiring, training, and developing employees Ability to regularly exercise of independent judgment and discretion Ability to handle sensitive, confidential information discreetly and professionally Two or more years of management experience, leading BoH operations in a high-volume, full-service kitchen Minimum of 5 years related culinary experience and/or training Sushi experience preferred Valid Food Handlers Card required We strive to create a culture that is inclusive and diverse. We believe in a workforce where everyone is respected for their thoughts and ideas, creating an inspiring environment that everyone is proud to be a part of every day. We work with our employees, guests, partners and community to build a path forward to equality for everyone. We value equal pay, equal rights and equal opportunity for advancement for ALL. Environment Work is performed primarily in a fast paced full service restaurant with frequent distractions and loud noises. Physical The person in this position needs to occasionally or frequently; Maneuver about inside the restaurant/office to access food/beverage items, machinery, and other restaurant equipment Operate basic office equipment Operate basic restaurant equipment Ascend/descend a ladder or stairs to service the machinery, lights, ceiling fans, etc. Be able to exchange accurate information while communication with customers Be able to distinguish different tastes, i.e.; sweet and bitter flavors. Work in a noisy/distracting environment The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to qualified individuals with disabilities in all aspects of the employment process and to perform the essential functions. If reasonable accommodation is needed, please contact the HR Department by at thepeopleteam@sustainablerestaurantgroup.com.

Responsibilities

The Executive Chef is responsible for overseeing all kitchen and sushi operations to ensure operational excellence in food quality and guest experience. This includes managing P&L, maintaining strict quality control for menu items, and leading the hiring and development of staff.