Sous Chef

Core Responsibilities

• Aid Chef de Cuisine in purchasing, receiving, and storing all products for daily menu.
• Keep storage areas organized and properly rotated.
• Ensure production staff has the right items for production and are following production protocols (recipes and temperature logs).
• Conduct daily meetings with staff for daily production requirements and provide necessary resources.
• Support staff when needed to meet production timelines.
• Taste product often to ensure quality control.
• Directly oversee production and quality control in daily operations.
• Create and maintain flow of goods and product rotation, labeling and dating, and utilize product to reduce waste.
• Report food needs to Chef de Cuisine in writing.
• Check with other dining staff regarding special problems or needs.
• Lead by example to improve the performance of all staff and foster a sense of pride in good work.
• Meet frequently with Chef de Cuisine to review and discuss operations.
• In absence of Chef de Cuisine, assume the role of leader and work with other Sous Chefs to maintain peak performance.
• Resolve operational/environmental problems or grievances through the chain of command.
• Oversee opening or closing duties as needed, double-check previous shifts' duties, and report incomplete tasks to Chef de Cuisine.
• Ensure Dietary Management Officers fulfill their job duties of temperature logs, pressure logs, and large cleaning tasks in addition to their regular duties.
• Relay attendance issues to Chef de Cuisine.
• Maintain kitchen efficiency and operational status at all times.
• Perform simple math calculations needed in recipe and production requirements.
• Follow diet instructions and menus, prepare food in quantities, and understand seasoning requirements.
• Demonstrate general knowledge of routine special diets or know where to find needed information.
• Operate kitchen equipment and use utensils effectively.
• Attend and participate in required orientation, training, educational activities, and in-services.
• Maintain high standards of sanitation and housekeeping by completing sanitation checklist tasks.
• Communicate with Chef de Cuisine about attendance issues.

Experience and Skills

• At least 3 years of experience as a cook in a quality food services operation.
• 2 years of culinary management experience preferred.
• Culinary school degree or college degree with emphasis on food service preferred.
• Current Food Handlers card.

Education and Experience

• Education and/or experience equivalent to a high school diploma or GED.
• Minimum 3 years of experience as a cook in a quality food services operation.
• 2 years of culinary management experience preferred.
• Culinary school degree or college degree with emphasis on food service preferred.

Employee Benefits

• Free TriMet pass.
• Medical, dental, vision, life, disability, and flexible spending account (FSA) available first of the month after hire (working 30+ hours per week).
• Employee Assistance Program (EAP).
• 403(b) with match.
• Paid time off and holidays.
• Tuition assistance program.
• Access to fitness center and pool.
• Complimentary food item per shift.

Starting Wage

The starting wage depends on experience, certification, and education.

Work Schedule

Full-time, exempt position, including weekends and holidays.

Schedule: Friday - Tuesday, 12:00 PM - 8:30 PM.

Company Culture

This is a full-time, exempt position that includes weekends and holidays. Mary's Woods is a non-profit senior living community founded in 2001. We offer independent living, assisted living, memory care, and residential care in a park-like setting on 40 acres in Lake Oswego. We are committed to hospitality in every sense of the word, priding ourselves on providing exceptional care to residents, opportunities for our employees, and neighborliness to our surrounding community. We are committed to the core values of respect, compassion, excellence, stewardship, and justice.