Sous Chef - OEM

Valley River Inn, Eugene, OR

Posted May 12, 2019

The quality of a leader is reflected in the standards they set for themselves.

Job overview

As the Sous Chef - OEM, you will fill a pivotal role by directing and supervising the efficient operation of food production areas.  In conjunction with The Executive Chef is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen, work and storage areas while minimizing waste and maximizing cost/production ratio.

The ideal candidate will:

  • Be incredibly friendly, customer centric, love to smile and have FUN in a team environment.
  • Have three or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry; or a Culinary Degree with 2 or more years of progressive experience in Hotel Food & Beverage experience or other successful F&B service industry.  Creates and plans all meals and menus for the restaurant/s, outlet/s and catered events.
  • Expedite peak meal periods by maintaining a "hands on" approach.
  • Monitors food outlets, buffets, stations and food displays for creativity, quality, cleanliness and food safety.
  • Assures timely set up, schedules well trained cooks in all areas in proper uniform.
  • Assists the Outlet-Restaurant Manager and the Banquet Manager in their daily and weekly duties as needed.
  • Assists the food and beverage services for conventions and group activities at the hotel and coordinates with other hotel-level departments to facilitate services agreed upon by the sales office and prospective clients.
  • Works frequently with subordinates in the Food and Beverage Department to ensure all aspects of business are running smoothly and on schedules to improve existing practices and services both in the front of the house and the back of the house.
  • Assist in the achievement of departmental objectives and goals.
  • Works within monthly set food cost budget, adjust food requisitions and controls waste.
  • Provides a professional image at all times through appearance and dress.

Note: Other duties as assigned by supervisor or management

Benefits for Full Time Employees

  • Medical, Dental, and Vision Coverage
  • 401K retirement plan
  • Short and Long-Term Disability Income*
  • Term Life and AD&D Insurance
  • Vacation PTO & Holiday/Sick PTO
  • Employee Assistance Program

*Specific plans for specific positions

Aimbridge Hospitality

At Aimbridge Hospitality, bigger really is better!  Now is a great time to join Aimbridge, the largest hotel management company in North America.  Currently with approximately 30,000 Associates and a diverse portfolio of more than 800 hotels and resorts, we are continuing to grow and expand!  Scale means opportunity, and here’s what that looks like at Aimbridge:

  • Culture – At Aimbridge we have high expectations for results and performance. That’s why we value passionate and service minded people who love to be challenged and who desire opportunities to directly contribute to the overall success of the Company.
  • Careers – We invest in training, technology, and talent. Through a collaborative and supportive approach, Aimbridge can take you where you want to go!  When you join Aimbridge, your professional network will instantly expand.  You’ll become part of industry history as Aimbridge Hospitality secures its place as not only the largest third-party manager of hotels and resorts, but also the best!
  • Community – Being good corporate citizens is something we take seriously at Aimbridge. Impact and connection is what it’s all about!  We engage internally and externally in a variety of ways to make a positive difference for each other, and within our local communities.