Sous Chef
Job Description
Job Description
Jawfish is a brand-new, 170-seat restaurant and lounge opening in Q4 2025 inside a newly renovated hotel at 11707 NE Airport Way, Portland, OR 97220. We're transforming an old hotel into a beautiful destination, and we're looking for a passionate Sous Chef to lead our kitchen team. JawFish will be a key feature, offering a sophisticated and vibrant atmosphere for both hotel guests and the public.
We're looking for a leader who is excited to help us build a team from the ground up and establish a culture of success and exceptional service. The ideal candidate will be a hands-on manager with a proven track record in lounge operations, team leadership, and great food.
Responsibilities:
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Lead and motivate all staff, including hiring, training, scheduling, and performance management.
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Oversee daily kitchen operations, ensuring smooth service and high standards of quality.
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Develop and maintain an innovative and enticing culinary program.
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Manage inventory, ordering, and labor costs to meet financial goals.
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Create a positive and professional work environment that encourages teamwork and growth.
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Maintain excellent guest relations and resolve any issues promptly and effectively.
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Ensure compliance with all health, safety, and sanitation regulations.
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Collaborate with the culinary and hotel management teams to create a seamless guest experience.
- Determine amount and type of food and supplies required using production systems
- Learn menus, recipes, preparation, and presentation.
- Comply with established sanitation standards, personal hygiene, and health standards
- Correctly prepare all food served following standard recipes and special diet orders
- Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved
- Keep work area neat and clean at all times; clean and maintain equipment used in food preparation
- Prep all food for next shift and for the following day
Qualifications:
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Minimum of 3 years of experience in kitchen management.
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Strong leadership, communication, and organizational skills.
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Deep understanding of lounge operations, including P&L management, inventory control, and staff supervision.
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Proven ability to train and mentor a diverse team.
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Enthusiasm for creating a new menu concepts and helping us build it from the ground up.
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Extensive knowledge of spirits, cocktails, wine, and beer.
Benefits
- Competitive Pay
- Medical Insurance
- Dental
- Vision
- Referral Bonus
- Holiday Pay
- Matching 401K
- Employee Assistant Program
- Investment in Career Growth and Tuition Reimbursement
- Room Discounts
- Employer Paid Life Insurance
If you are a driven and creative leader ready to turn this "ugly duckling into a swan" with us, we'd love to hear from you.
EEOC Statement:
Vesta Hospitality provides equal employment opportunities to all individuals based on job-related qualifications and ability without regard to race, color, religion, sex, sexual orientation, national origin, age, disability, veteran status, or any other status or characteristic protected by law. This policy governs all aspects of employment, including selection, job assignment, compensation, discipline, termination, and access to benefits and training.