Sous Chef
The Bay House, soon to re-open in Dayton, Oregon, is looking for a qualified, experienced Sous Chef to join our 4-person culinary team. We seek an experienced and enthusiastic professional to join us in presenting a memorable, world-class dining experience for our guests. The ideal candidate will have a passion for creating inspiring food in a dynamic environment, working closely with the Chef to design and execute our regional cuisine. Primary responsibilities will include planning, training, and production while working with the other team members to uphold our high standards of quality, presentation, and safety. The Sous Chef will help define and drive our culinary vision and will work with our service staff to create outstanding memories for our guests. We will embrace your skill and creativity.
After 45 years on the coast in Lincoln City and at Salishan Lodge, The Bay House is moving to Dayton, in the heart of Oregon wine country. As one of only three AAA 4-Diamond award-winning restaurants in the state, we will continue our dedication to outstanding hospitality, food, and service as we endeavor to be an even better restaurant than we have ever been.
The Bay House serves dinner Wednesday-Sunday beginning at 5:00 PM, so expect 40-45 hours per week, and our goal is to serve 20-25 guests per evening. We close for approximately 3 weeks each winter, historically between Thanksgiving and Christmas, though that may be adjusted until after the first of the year based on our new location and business patterns.
Base salary is in the $50,000 per year range, depending on experience. Bonus programs will be established as we determine business levels and performance.
Responsibilities may include:
Supervise and assist the culinary staff, produce, compose, and present all menu items.
Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control and resolve any
issues or problematic situations.
Assist in the preparation and design of menu items.
Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner.
Develop staff and provide necessary training.
Order, stock, and ensure that all products are received in the correct unit count and condition.
Maintain budgeted labor costs and assist in controlling overtime and track food costs as necessary.
Ensure that food is produced on a timely basis.
Participate in service education through daily line-ups, menu meetings, and new staff training programs.
Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep
kitchen, dish area, and walk-in.
We anticipate re-opening in mid-April, so we would like to have the successful candidate on board in late March/early April. Please forward your resume/CV to the email address listed. We hope to hear from you soon.