Executive Sous Chef

Porter Hospitality works with building owners and landlords to create destinations and experiences within commercial buildings that bring them to life. We design and operate everything from restaurants and cafes to wellness centers, catering operations, retail concepts, lounges, and event spaces within each building, bringing hospitality to new and existing amenities and activating them with regular events for tenants and members of the broader community.

Porter is committed to the development of empathetic leaders, diversification of talent and increased representation at every level of our business. We believe in cultivating a culture of inclusion and are dedicated to building and retaining teams through removing unnecessary barriers to employment and providing opportunities for career growth. We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or veteran status.

Compensation range: $80,500-$85,000

Location: Seattle

Full time employee Benefits:

• 15 days of PTO
• Medical/Dental/Vision Insurance
• 401k + Employer Match
• Wellness App with reimbursement of up to $500/year

POSITION OVERVIEW:

We are seeking an experienced and dynamic Executive Sous Chef to join our culinary team as the second-in-command in our kitchen operations. The Executive Sous Chef will work closely with the Director of Culinary & Catering as well as other Senior Management to oversee daily kitchen operations, maintain exceptional food quality standards, and lead our culinary team in delivering outstanding dining experiences.

Essential Functions

To perform this job successfully, an Executive Sous Chef, must be able to perform each essential duty satisfactorily.  Reasonable Accommodations may be made to enable qualified individuals with disabilities to perform the essential functions.

• Implements day-to-day operations following management direction and established protocols
• Performs employee duties across various kitchen positions to provide coverage during absences or as assigned by management
• Assists with guidance and direction to team members by implementing performance standards established by management
• Promotes mutual trust, respect, and cooperation among team members through collaborative work practices
• Demonstrates appropriate behaviors as outlined in company policies and procedures
• Follows property policies consistently and reports compliance issues to management
• Monitors staffing levels and provides input to management regarding guest service, operational needs and staffing requirements; assists with staff interviews as directed
• Coordinates activities of cooks and workers engaged in food preparation under management oversight
• Assistance in food prep for menus and catering events
• Working behind the line to call out food to ensure seamless transition of food from back of house to front of house
• Works alongside Sous Chefs in prepping and food production
• Maintains a clean work environment by wiping down machines after use
• Implements safety procedures by following detailed procedure codes and monitoring compliance as established by management
• Ensures compliance with food handling and sanitation standards through hands-on implementation of established protocols
• Supports employee compliance with required food handling and sanitation certifications as directed by management
• Implements purchasing, receiving and food storage standards according to established procedures
• Executes day-to-day operations following quality standards and customer expectations as established by management
• Supports guest hospitality initiatives by following established customer service standards and maintaining positive atmosphere
• Implements disciplinary procedures and documentation according to Standard and Local Operating Procedures (SOPs and LSOPs) under management direction
• Monitors food costs and follows established budget parameters, reporting variances to management
• Maintains accurate records of inventory, waste, and production according to established procedures
• Coordinates equipment maintenance and reports repair needs to management
• Assists with supervision and training of kitchen staff including line cooks, and dishwashers under management guidance
• Implements staff schedules and supports labor cost management as directed by management
• Participates in performance evaluations and provides feedback according to established procedures
• Contributes to positive work environment that supports professional growth through collaborative teamwork
• Demonstrates culinary techniques and kitchen best practices as established by management standards
• Performs additional tasks as assigned by Director of Culinary & Catering Operations or management
• Provides operational support during Director of Culinary & Catering Operations absence by implementing established procedures
• Assists with food preparation for catering and events as needed
• Facilitates service by working stations as needed during ala carte service
• Assists with all other aspects of prep and service as dictated by staffing and business levels
• Performs any other tasks directly related to food prep or service as directed by Executive Chef

Knowledge, Skills, and Abilities

• Excellent oral and written communication and organizational skills.
• Excellent interpersonal skills with the ability to work as a team with internal departments, external vendors, suppliers, and customers.
• Self-motivated and able to make decisions and exercise prudent judgement with minimal guidance.
• Experience with POS systems such as Toast, Square, Shopify or similar a plus.
• Knowledge of Microsoft Office programs with ability to learn in house programs.

• Ability to follow all safe food handling procedures and sanitation practices.
• Good memory to manage multiple orders simultaneously and recall faces, names, and preferences of frequent patrons.
• Ability to serve customers quickly, efficiently, and kindly.
• Flexibility to work nights, weekends, and holidays as required by business needs.

Education/Experience

• Must successfully complete training in food preparation, food service skills, and customer service procedures.

• Culinary degree from an accredited culinary school or equivalent professional experience
• Minimum 5-7 years of progressive culinary experience in high-volume restaurant operations
• At least 2-3 years in a supervisory or leadership role within a professional kitchen
• Experience with various cooking techniques, cuisines, and dietary restrictions
• Experience working in both counter-service and full-service settings is a plus.