Sous Chef
Proud Mary Cafe
proudmarycoffee
KITCHEN
FULL-TIME
21/HR + TIPS
PORTLAND
WHO WE ARE
Proud Mary was founded in 2009 in Melbourne, Australia by husband-and-wife team, Nolan and Shari Hirte. The aim was to deliver an unmatched dining experience - one that improves the start of your day so dramatically, that it's impossible to go back to the way things used to be. Pairing genuine hospitality with world class coffee, and a seasonal food menu to match, Proud Mary is beyond excited to be weing a new sous chef. If you're a dedicated and passionate chef who can lead a line with ease, then we would love to hear from you.
THE ROLE
The Sous Chef is to act as a responsible second in charge at all times in the kitchen supporting the Head and Executive Chef on a day to day basis and acting as kitchen lead in their absence so that the standard of professionalism, cleanliness, and customer enjoyment is achieved.
RESPONSIBILITIES
Menu/Ordering
Assisting the head chef in design and execution of cost effective menu that can be produced efficiently maintaining mitment to seasonal, local and sustainable produce and minimising our environmental impact.
Ensure ordering and prep is adequate and with ingredient quality in mind, avoiding wastage and over-purchasing.
Manage standing orders.
Management of food wastage.
Standards
Ensuring service standards are met in terms of speed.
Ensuring consistency of plating & portion size.
Ensure Overall quality of cooking/preparation.
Ensure adequate equipment care and arrange maintenance as required.
Hygiene/Food Program
Ensure kitchen cleanliness,anization and effective work flow.
Ensure adequate adnce to the food safety program.
Management of kitchenhand section.
Manage disposal of waste.
Storeroom cleanliness.
Maintain and up-keep kitchen cleaning schedule.
Management/Communication
Liaise with General Manager effectively to gather menu feedback
Assist with menu descriptions, menu knowledge and information as required by FOH
Handle FOH enquiries effectively,municate stock outs in a timely fashion, help FOH with dietary/allergy information in Executive Chef s absence
Handleplaints immediately with the concern of the customer put first.
Inventory/ Waste Management
Stock inventory appropriatey.
Minimize food waste.
Ad to and follow thepany s strict food waste and recycling program.
EDUCATION & EXPERIENCE
Minimum 3 years kitchen experience in high volume restaurant.
KLEDGE, SKILLS & ABILITIES
High degree of attention to detail
Commitment to producing high quality food
Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry s best practices.
PHYSICAL DEMANDS
Ability to lift weight up to 50 lb
Knife skills
Taste/smell: ability to detect and perceive smell and flavours
Ability to stand for long periods
THE FUN STUFF
Work with a team of dedicated hospitality professionals who are obssessed with breakfast and coffee
Health insurance benefits and sick pay
Flexbile scheduling and no night shifts - kitchen closes at 3pm daily
Staff meals and discounts
The best coffee in Portland
?
Proud Mary Cafe - 2012 NE Alberta St, Portland, OR, 97211
Proud Mary Cafe
proudmarycoffee
KITCHEN
FULL-TIME
21/HR + TIPS
PORTLAND
WHO WE ARE
Proud Mary was founded in 2009 in Melbourne, Australia by husband-and-wife team, Nolan and Shari Hirte. The aim was to deliver an unmatched dining experience - one that improves the start of your day so dramatically, that it's impossible to go back to the way things used to be. Pairing genuine hospitality with world class coffee, and a seasonal food menu to match, Proud Mary is beyond excited to be weing a new sous chef. If you're a dedicated and passionate chef who can lead a line with ease, then we would love to hear from you.
THE ROLE
The Sous Chef is to act as a responsible second in charge at all times in the kitchen supporting the Head and Executive Chef on a day to day basis and acting as kitchen lead in their absence so that the standard of professionalism, cleanliness, and customer enjoyment is achieved.
RESPONSIBILITIES
Menu/Ordering
Assisting the head chef in design and execution of cost effective menu that can be produced efficiently maintaining mitment to seasonal, local and sustainable produce and minimising our environmental impact.
Ensure ordering and prep is adequate and with ingredient quality in mind, avoiding wastage and over-purchasing.
Manage standing orders.
Management of food wastage.
Standards
Ensuring service standards are met in terms of speed.
Ensuring consistency of plating & portion size.
Ensure Overall quality of cooking/preparation.
Ensure adequate equipment care and arrange maintenance as required.
Hygiene/Food Program
Ensure kitchen cleanliness,anization and effective work flow.
Ensure adequate adnce to the food safety program.
Management of kitchenhand section.
Manage disposal of waste.
Storeroom cleanliness.
Maintain and up-keep kitchen cleaning schedule.
Management/Communication
Liaise with General Manager effectively to gather menu feedback
Assist with menu descriptions, menu knowledge and information as required by FOH
Handle FOH enquiries effectively,municate stock outs in a timely fashion, help FOH with dietary/allergy information in Executive Chef s absence
Handleplaints immediately with the concern of the customer put first.
Inventory/ Waste Management
Stock inventory appropriatey.
Minimize food waste.
Ad to and follow thepany s strict food waste and recycling program.
EDUCATION & EXPERIENCE
Minimum 3 years kitchen experience in high volume restaurant.
KLEDGE, SKILLS & ABILITIES
High degree of attention to detail
Commitment to producing high quality food
Proven cooking experience, including experience as a line chef, restaurant cook or prep cook.
Excellent understanding of various cooking methods, ingredients, equipment and procedures.
Accuracy and speed in executing assigned tasks.
Familiar with industry s best practices.
PHYSICAL DEMANDS
Ability to lift weight up to 50 lb
Knife skills
Taste/smell: ability to detect and perceive smell and flavours
Ability to stand for long periods
THE FUN STUFF
Work with a team of dedicated hospitality professionals who are obssessed with breakfast and coffee
Health insurance benefits and sick pay
Flexbile scheduling and no night shifts - kitchen closes at 3pm daily
Staff meals and discounts
The best coffee in Portland
?
Proud Mary Cafe - 2012 NE Alberta St, Portland, OR, 97211
Job ID: 487063182
Originally Posted on: 7/27/2025
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