Assistant Chef Manager Jobs in Oregon (NOW HIRING)

Mary's Woods is seeking a Sous Chef with a commitment to both culinary excellence and leadership development with a hands-on, lead-by-example management style to assist with overseeing our kitchen operations. As a Sous Chef, you will be responsible for assisting our Chef de Cuisine with preparation of palatable and proper‐portioned food for all residents, guests, and staff in accordance with dietary spreadsheets and production sheets/menus, standardized recipes, preparation methods, portion control, time schedules and sanitary standards as well as serving procedures. You will support Mary’s Woods culinary vision of scratch-made, farm-to-table, locally inspired cuisine by partnering with local vendors and farms with a focus on organic Pacific Northwest ingredients.

Mary's Woods is a non-profit senior living community founded in 2001. We offer independent living, assisted living, memory care and residential care in a park-like setting on 40 acres in Lake Oswego. We pride ourselves on our rich heritage, spirit of caring and welcoming culture. We are seeking passionate team members to join us in fulfilling our mission and values.
Below are some of the core responsibilities, experience and skills needed to be successful:

• Assist Chef de Cuisine in purchasing, receiving, and storing all products for daily menu.
• Keep storage areas organized and properly rotated. Ensure that production staff has the right items for production and are following production protocols (recipes and temperature logs).
• Conduct daily meetings with staff for daily production requirements and to provide the resources they need to successfully complete their tasks. Assisting staff when needed to meet production timelines. Taste product often to ensure quality control.
• Direct oversight of production and quality control in daily operations. Able to make decisions based on established guidelines, in the absence of Chef de Cuisine, to ensure consistency.
• Create and maintain flow of goods and product rotation, labeling and dating and utilizing product to reduce waste
• Reports food needs to the Chef de Cuisine in writing. Checks closely with the other dining staff regarding special problems or needs.
• Lead by example to bring up the level of performance of all staff, establish a sense of pride in well done work.
• Meet frequently with Chef de Cuisine to review and discuss operations.
• In absence of Chef de Cuisine, assume the role of leader and work in tandem with other Sous Chef to keep the kitchen working at peak performance
• Resolve operational/ environmental problems or grievances through the chain of command starting with the immediate supervisor and then if not solved or not satisfied with results then you can ask for a meeting with the immediate supervisor and their supervisor.
• Oversee opening or closing duties as needed, double check the previous shifts opening/closing duties, and report anything not completed to the Chef de Cuisine.
• Ensure DMO’s are fulfilling their job duties of temperature logs, pressure logs, and large cleaning tasks in addition to their regular duties
• Responsible for relaying attendance issues to Chef de Cuisine. Maintain kitchen to be highly efficient and operational at all times.
• Demonstrates ability to do simple math calculations needed in recipe and production requirements.
• Demonstrates ability to follow diet instructions and menus, knowledge of basic methods of preparing food in quantities, and
  familiar with seasoning requirements.
• Demonstrates general knowledge of routine special diets or where to find needed information.
• Demonstrates ability to operate kitchen equipment and use utensils to their greatest advantage.
• Attends and participates in orientation, training, educational activities and in‐services as required.
• Maintains daily high standards of sanitation and housekeeping required by Mary’s Woods, OSHA, State, and Federal guidelines.
• Maintains high standards of sanitation and housekeeping by completing the special cleaning tasks as outlined on the sanitation
  checklist.
• Create an environment that acknowledges, encourages and celebrates differences
• Seek opportunities to gain experience working and collaborating in diverse, multicultural, and inclusive settings with a willingness to change for continual improvement

Education and Experience Required:

• Education and or experience equivalent to the completion of a high school diploma or GED
• Minimum 3 years of experience as a cook in a quality food services operation
• 2 years of culinary management experience preferred
• Culinary school degree or college degree with emphasis on food service preferred
• Must possess a current Food Handlers card 

Employee Benefits:

• Free Employee TriMet Pass
• Medical, Dental, Vision, Life, Disability and Flexible Spending Account first of the month after hire (working 30+ hours per week)
• Employee Assistance Program
• 403(b) Retirement Plan with 5% match 
• Paid Time Off – Accruals start at 16 PTO days per year
• 7 Paid Holidays
• Scholarship & Tuition Assistance Program
• Access to Fitness Center, Pool & Sauna
• Complimentary Meal each Shift

The starting wage depends on experience, certification and education. This is a full-time, exempt position and will include working weekends and holidays.

Schedule: Tuesday to Saturday from 10:00 AM - 6:30 PM

Working at Mary's Woods in any capacity means you're supporting an organization with a mission rooted in the core values of respect, compassion, excellence, stewardship and justice. We are committed to hospitality in every sense of the word -- priding ourselves on providing exceptional care to residents, opportunities for our employees and neighborliness to our surrounding community. You’re encouraged to apply today if these principles resonate with you!
If you experience any challenges with the application process, please contact Mary’s Woods HR Department at MWHR@maryswoods.org