Sous Chef/Kitchen Manager at Jubitz Corporation

Portland, Oregon, United States -

Full Time

Start Date

Immediate

Expiry Date

22 Jun, 26

Salary

65000.0

Posted On

24 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Operations Management, Product Quality Control, Food Safety, Sanitation Protocols, Inventory Management, Waste Reduction, Team Supervision, Staff Training, Scheduling, Performance Evaluation, Teamwork, Communication, Conflict Resolution, Cost Control, Recipe Adherence, Service Execution

Industry

Truck Transportation

Description

Description Position Summary The Sous Chef/Kitchen Manager is the second-in-command to the Executive Chef and leads day-to-day back-of-house operations across the Cascade Grill restaurant, Ponderosa Lounge and occasional banquet-style events. This role ensures consistent food quality, recipe adherence, safe and sanitary operations, smooth service execution, and cost control while developing a high-performing culinary team that reflects the company’s strong guest-focused culture. This is an excellent opportunity to grow in culinary management and learn through company-supported training and leadership development. Expected Salary: $60,000 - $65,000/annually Schedule: Primarily Lunch, Dinner & Concerts. Flexible schedule required based on business demands. Location: Portland Benefits: Medical, Dental, Vision, Life, & Disability Insurance. Optional Critical Illness and Accident plans. Flexible Spending Accounts. 401k with company match. Paid time off for vacations, sick, and personal days. Tuition reimbursement and scholarship opportunities. Retail and food discounts. Outstanding cash incentive plans. Essential Functions & Responsibilities Kitchen Operations Management Lead daily BOH operations for the full-service restaurant, lounge/nightclub, and event functions. Maintain product quality and consistency through recipe management, portion control, presentation standards, and line checks. Oversee expo, prep, line, and dish workflows to ensure timely ticket times and smooth service handoffs. Uphold food safety, sanitation, and allergen protocols; ensure compliance with health department standards and internal audits. Partner with Executive Chef on menu execution, seasonal features, and event menus; provide feedback from guests and team members. Manage ordering, receiving, inventory, and waste reduction; track and achieve food cost targets. Maintain kitchen equipment, small wares, and facilities, coordinate repairs and preventive maintenance with maintenance teem when needed. Enforce safety policies and contribute to a clean, organized, and respectful workplace. Leadership and Staff Development Recruit, train, and supervise a high-performing team of line cooks, prep cooks, and dishwashers. Prepare schedules, assign work duties, and approve timecards when needed. Maintain high standards of work performance and customer service. Take corrective action when necessary to address poor performance or rule violations. Conduct performance evaluations, provide feedback, and support professional development initiatives to ensure a safe and productive workforce. Lead by example and foster a culture of accountability, professionalism, and teamwork. Departmental Collaboration Foster strong FOH–BOH communication; support pre-shift lineups and post-shift recaps. Coordinate BOH support for live music nights, special promotions, and banquet-style events, ensuring accurate production, plating, and timing. Participate in various company-wide initiatives as needed. Other Duties as Assigned Requirements Experience and Qualifications Minimum 3 years’ experience in high volume culinary operations including line and prep. Minimum 2 years’ experience in supervisory or management role. High-school diploma (or GED) required, culinary schooling preferred. Oregon Food Handler Certification required, ServSafe certification beneficial. Desired Skills and Attributes Demonstrated expertise in line execution, quality control, and service timing during peak periods. Ability to handle stressful situations and employee conflict while staying calm and professional. Strong leadership and team management skills including supervision, training, and coaching. Proactive workstyle with attention to detail and organizational skills. Outstanding interpersonal, leadership, and teamwork skills. Excellent verbal and written communication skills, reading, and listening. Strong command of English language is required, Spanish language skills beneficial. Basic computer proficiency/aptitude in Microsoft Office programs to include Outlook, Excel, and Word. Additional Information This position should expect to work a flexible schedule, including frequent nights and weekends. The position requires extensive amounts of time standing and walking. The employee must frequently lift and/or move up to 30 pounds, occasionally up to 50 pounds.

Responsibilities

The Sous Chef/Kitchen Manager acts as the second-in-command, leading daily back-of-house operations across the restaurant, lounge, and events to ensure consistent food quality, adherence to recipes, and sanitary operations. This role also involves managing inventory, tracking costs, and developing a high-performing culinary team through training and supervision.