Top 4 Sous chef Jobs in Springfield, Or

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
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Chef / Kitchen Manager
Power Station Restaurant Group —Eugene, OR
Brings an upbeat, solutions-focused attitude to every shift, fostering seamless communication and cooperation between front of house and back of house staff.
$55,000 - $65,000 a year
Quick Apply
EXECUTIVE CHEF 2- Oregon State University Greek House Chefs
GREEK HOUSE CHEFS INC —Corvallis, OR
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the…
$27 - $29 an hour
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Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
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1d
Sous Chef
Columbus Brewing Company —Columbus, OH
O Actively participate in the inventory process as directed by the Executive Chef, including counting, organizing, and maintaining accurate stock levels to…
$60,000 - $65,000 a year
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Sous Chef

Gordon Tavern -
Eugene, OR

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Job Details

Full-time
$57,000 - $65,000 a year
9 days ago

Benefits

Paid time off
Snacks provided
Employee discount
Opportunities for advancement
Food provided

Qualifications

Staff supervision
Team supervision
Materials management in food and beverage
Managing kitchen staff

Full Job Description

Benefits:

Diverse, Inclusive, Welcoming Safe Space for Everyone
Opportunities to Group
Work-life Balance
Delicious Food
We're Competitive
Bonus based on performance
Company parties
Competitive salary
Employee discounts
Free food & snacks
Opportunity for advancement
Paid time off
Training & development

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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