Sous Chef / Kitchen Manager
Job DescriptionStanford's has an excellent career opportunity for individuals that have a true passion for food and an unrelenting drive to provide exceptional guest service and hospitalitySous Chef / Kitchen Manager - Lake Oswego, OregonEssential Duties and
Responsibilities:
Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a Do Whatever It Takes Attitude and a hands-on, lead by example management styleManagement of all back of house staff in a high volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Requirements:
At least 2 years of Culinary Management experience in an upscale/fine dining establishmentStrong knowledge and attention to detail on back of the house operations including:
staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plus
Benefits:
Extensive and well-rounded training programContinued career development and growth opportunitiesDiscount Dining and Retail ProgramManagement Referral Bonus ProgramMedical, dental and vision, Flexible Spending Account, 401(k), paid vacation and moreEOE Auto req ID82673BRConcept / BrandStanford's Lake OswegoPosting Job TitleSous Chef / Kitchen ManagerCityLake OswegoStateOregonZipCode97035Address14801 Kruse Oaks BlvdSalary:
$12.
73 - $20.
32.
Estimated Salary: $20 to $28 per hour based on qualifications.
Responsibilities:
Assist Executive Chef with ensuring excellence in guest satisfaction through commitment to a Do Whatever It Takes Attitude and a hands-on, lead by example management styleManagement of all back of house staff in a high volume kitchen, including ongoing training, development, and follow upAchieve or exceed budgeted labor and other cost centers through proper planning and executionAssist in overseeing weekly and monthly inventories, and ordering of food and suppliesMaintain sanitation procedures and organization of work area adhering to all OSHA regulations.
Requirements:
At least 2 years of Culinary Management experience in an upscale/fine dining establishmentStrong knowledge and attention to detail on back of the house operations including:
staff supervision, inventory controls and food/labor cost, and product qualityStrong communication, leadership, and conflict resolution skillsStable and progressive work history; Strong work ethicGraduate of an accredited culinary program is a plus
Benefits:
Extensive and well-rounded training programContinued career development and growth opportunitiesDiscount Dining and Retail ProgramManagement Referral Bonus ProgramMedical, dental and vision, Flexible Spending Account, 401(k), paid vacation and moreEOE Auto req ID82673BRConcept / BrandStanford's Lake OswegoPosting Job TitleSous Chef / Kitchen ManagerCityLake OswegoStateOregonZipCode97035Address14801 Kruse Oaks BlvdSalary:
$12.
73 - $20.
32.
Estimated Salary: $20 to $28 per hour based on qualifications.
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