Sous Chef/Kitchen Manager

Jubitz Corporation•Portland, OR

2h•$60,000 - $65,000

About The Position

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.

Requirements

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.

Nice To Haves

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.

Responsibilities

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.
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.
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.