Top 3 Sous chef Jobs in Eugene Or

Sous Chef
Urban Restaurant Group —Eugene, OR
- $58,000 - $63,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- Senior level
Quick Apply
12d
Sous Chef
Gordon Tavern —Eugene, OR
- $57,000 - $65,000 a year
- Weekends as needed
- Ability to lift 50 pounds
- Recruiting
- Senior level
- Paid time off
- Employee discount
Quick Apply
Sous Chef
Holiday by Atria - Sheldon Oaks —Eugene, OR
- $18.25 - $21.90 an hour
- Full-time
- Customer service
- Computer literacy
- English
- Paid holidays
- Health insurance
6d

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Sous Chef
Urban Restaurant Group —Eugene, OR
Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect. Excellent communication skills, capable of effectively…
$58,000 - $63,000 a year
Quick Apply
12d
K-12 Senior Food Service Director
GENUINE FOODS —Albany, OR
Ensure compliance with applicable USDA, regional, state, and local policies governing meal and retail programs, along with safety and QA requirements; conduct…
$85,000 - $90,000 a year
Quick Apply

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Sous Chef - Gahanna
High Bank Distillery Co —Columbus, OH
The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
$50,000 - $60,000 a year
Quick Apply
14d
Sous Chef
tonys italian ristorante —Columbus, OH
Train new kitchen staff on proper techniques, safety protocols, and kitchen policies. Supervise kitchen staff, providing guidance and support to ensure…
$58,033 - $62,090 a year
Quick Apply

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Sous Chef

Urban Restaurant Group
Eugene, OR

Quick Apply

Job Details

Full-time
$58,000 - $63,000 a year
12 days ago

Qualifications

Food and beverage product quality management
Food & beverage industry purchasing experience
Food quality maintenance
Kitchen health and safety standards
Staff supervision
Food safety management
Team supervision
Specialty dish recipe development
Menu concept development
Shift management
Cost control
Team development
Food service inventory management
Quality control management
Kitchen cost control
Team training
Financial control management
Kitchen staff training
Recruiting
Leading team collaboration initiatives
Production management
Materials management in food and beverage
Managing kitchen staff
Restaurant cost management
Senior level
Leadership
Team motivation (leadership skill)
Communication skills
Restaurant supply ordering
Cross-functional communication

Full Job Description

Benefits:

Diverse, Inclusive, Welcoming Safe Space for Everyone
Opportunities to Group
Work-life Balance
Delicious Food
We're Competitive

Position Overview: The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Responsibilities:

Oversee and run BOH operations, ensuring efficient shift activities, from food prep to cooking and cleanup.
Lead pre-shift meetings, conduct regular line, temperature, and cooler checks, and organize food tastings to maintain food quality.
Collaborate with the General Manager (GM) and management team to maintain and update recipe books and standards.
Perform regular line checks to ensure the quality of all menu items.
Manage the ordering and purchasing of food products and supplies, ensuring cost-effective operations.
Track and control food costs and assist in financial management related to kitchen operations.
Facilitate effective communication across all teams to ensure timely production and service.
Lead the recruitment, training, and development of all BOH staff, fostering an environment of learning and growth.
Inspire the kitchen team, promoting creativity, morale, and high performance through hands-on leadership and example.
Direct service flow in the kitchen, expediting as needed to contribute to timely and smooth service.
Assist in the development and introduction of new dishes and menu items, ensuring thorough training and rollout.
Supervise and train line cooks and prep staff, ensuring adherence to quality standards and procedures.

Key Qualifications:

Proven experience as a Sous Chef in a full-service restaurant, demonstrating strong leadership and kitchen management skills.
Expertise in food preparation and cooking, with a deep understanding of kitchen operations.
Skilled in inventory management, including ordering and purchasing supplies needed for daily operations.
Strong ability to lead, manage, and develop kitchen staff, promoting a culture of teamwork and respect.
Excellent communication skills, capable of effectively coordinating between the front of house (FOH) and BOH.
Problem-solving skills with the ability to handle guest, vendor, and staff challenges with tact and professionalism.
Flexibility to work various shifts across multiple locations, including early mornings, late nights, weekends, and occasional overnight travel.
Physical stamina to handle the demands of the kitchen, including moving and lifting up to 50 pounds.

Complete our short application today!

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