Sous Chef

Salary: $60,000 - $65,000 per year

Location: Portland - Vancouver metro area (full-time, on-site)

Type: Full-Time

About Us

Our restaurant group was founded by two experienced couples with a passion for the industry. One founder has worked in the Portland area since 1983, spending 24 years with a leading regional company, collaborating with industry pioneers. Their "Guest Service Philosophy - Give 'Em the Pickle" shapes our commitment to exceptional service. Together, they opened their first restaurant in 2009, followed by additional locations in 2011, 2015, and 2020, with our most recent site opened in Vancouver, WA in 2025. Known for upscale casual dining, custom hardwood grilling, and locally sourced menus, we continue to grow.

Job Summary

We are seeking a skilled and dedicated Sous Chef to support kitchen operations in our Portland - Vancouver metro area locations. You’ll assist in leading the culinary team, ensure high-quality food preparation, and contribute to menu innovation in a fast-paced, upscale casual environment focused on fresh, grilled specialties.

Key Responsibilities

• Assist in managing kitchen operations, including food preparation, plating, and quality control using fresh, local ingredients.
• Supervise and train line cooks and kitchen staff to maintain consistency and efficiency.
• Support menu development, specials, and execution with a focus on hardwood grilling techniques for steaks, burgers, and seafood.
• Oversee inventory, ordering, and cost controls to minimize waste and optimize profitability.
• Ensure compliance with health, safety, and sanitation standards in a high-volume setting.
• Collaborate with the Executive Chef on operational improvements and team scheduling.
• Handle high-pressure shifts while fostering a positive, collaborative kitchen culture.

Qualifications

• 3+ years of experience as a Sous Chef or in a similar kitchen leadership role, preferably in upscale casual dining.
• Proven expertise in grilling, scratch-made recipes, and working with locally sourced ingredients.
• Strong knowledge of food safety, inventory management, and cost control.
• Excellent leadership, communication, and organizational skills.
• Flexible availability, including evenings, weekends, and holidays.
• Culinary degree or equivalent experience preferred.
• Passion for culinary excellence and team development.

Benefits

• Competitive salary of $60,000 - $65,000 based on experience.
• Health, dental, and vision insurance.
• Paid time off and holidays.
• Employee meal discounts.
• Advancement opportunities.
• Supportive, fun work environment.