Noble House Hotels & Resorts
Sous Chef for Noble House Pacific City
Noble House Hotels & Resorts, Pacific City, Oregon, us, 97135
Join the culinary team at Meridian Restaurant and Bar inside the Headlands Coastal Lodge and Spa, a luxury retreat catering to adventure‑seekers and the active Pacific NW lifestyle. We are a medium‑sized restaurant focused on producing a refined dining experience with all the warmth and genuineness that Oregon is famous for.
Our Culture | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes “location, distinction, and soul.” Our properties are not a one‑size‑fits‑all. Neither are our team members. We are a group of individuals who share a passion for hospitality. We let our personalities shine and we like to have fun.
Key Accountabilities
Work alongside the Heart of House in the operation of the Meridian Kitchen.
Support the Chef de Cuisine.
Oversee and maintain the highest standards of food preparation, recipe execution, plating, and food safety.
Ensure all Heart of House systems, procedures, and processes are clear, concise, documented, and followed, including the use of computer‑based platforms to manage inventory, ordering, food costs, and recipes.
Demonstrate passion and knowledge, preparing innovative northwest cuisine and supporting the Heart of House team in consistently delivering the agreed‑upon menu.
Work well under pressure and confidently lead the Heart of House team by role‑modeling leadership and company values.
Lead and build a collaborative, high‑performing culinary team by directing professional development with active coaching and accountability.
Motivate the team and recognize their success, creating an environment of shared responsibility, feedback, and learning.
Manage employment activities for kitchen staff, including training, planning, directing, monitoring work activities, and evaluating performance.
Handle complaints and execute a plan of action to resolve the matter.
Ensure sanitation and safety programs comply with state and federal guidelines.
Ensure compliance with controls and monitor kitchen activities to minimize food and waste costs.
Monitor the condition of equipment and make recommendations for maintenance, repair, and upkeep of the kitchen and related areas.
Prepare reports, cost menus, schedules, and perform administrative duties as assigned.
Adhere to company standards and service levels to increase sales and minimize costs, food, beverage, supply, utility, and labor costs.
Manage shifts, making daily decisions regarding labor and staffing, scheduling, specials, and fresh sheet development while upholding standards, product quality, and cleanliness.
Requirements
2 years culinary experience, supervisory and/or management experience, preferably in the hospitality or resort industry.
State‑certified food handler and/or Serve Safe certification.
Demonstrated experience and capability in staff management and food control.
Demonstrated quality written, verbal, and interpersonal communication skills.
Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision.
Flexible hours as required, including nights, weekends, and holidays.
Positive attitude, professional manner, and appearance in all situations.
Benefits
Health Benefits Package – Medical, Dental, Vision, and EAP.
Supplemental benefits such as short‑term disability, life insurance, AD&D, and pet insurance.
401(k) plan with matching.
Paid holidays, personal, vacation, and sick time.
Onsite parking.
Complimentary shift meal.
Discounts for team members, families, and friends on reservations and restaurant purchases nationwide.
Career growth opportunities and recognition programs.
Salary $55,000.00 to $65,000.00
Equal Employment Opportunity Noble House Hotels & Resorts are an equal‑opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team rooted in family and a workplace where success is based solely on individual qualifications, experience, abilities, and job performance.
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Our Culture | Individual Distinction, Collective Soul The Noble House Hotels & Resorts philosophy emphasizes “location, distinction, and soul.” Our properties are not a one‑size‑fits‑all. Neither are our team members. We are a group of individuals who share a passion for hospitality. We let our personalities shine and we like to have fun.
Key Accountabilities
Work alongside the Heart of House in the operation of the Meridian Kitchen.
Support the Chef de Cuisine.
Oversee and maintain the highest standards of food preparation, recipe execution, plating, and food safety.
Ensure all Heart of House systems, procedures, and processes are clear, concise, documented, and followed, including the use of computer‑based platforms to manage inventory, ordering, food costs, and recipes.
Demonstrate passion and knowledge, preparing innovative northwest cuisine and supporting the Heart of House team in consistently delivering the agreed‑upon menu.
Work well under pressure and confidently lead the Heart of House team by role‑modeling leadership and company values.
Lead and build a collaborative, high‑performing culinary team by directing professional development with active coaching and accountability.
Motivate the team and recognize their success, creating an environment of shared responsibility, feedback, and learning.
Manage employment activities for kitchen staff, including training, planning, directing, monitoring work activities, and evaluating performance.
Handle complaints and execute a plan of action to resolve the matter.
Ensure sanitation and safety programs comply with state and federal guidelines.
Ensure compliance with controls and monitor kitchen activities to minimize food and waste costs.
Monitor the condition of equipment and make recommendations for maintenance, repair, and upkeep of the kitchen and related areas.
Prepare reports, cost menus, schedules, and perform administrative duties as assigned.
Adhere to company standards and service levels to increase sales and minimize costs, food, beverage, supply, utility, and labor costs.
Manage shifts, making daily decisions regarding labor and staffing, scheduling, specials, and fresh sheet development while upholding standards, product quality, and cleanliness.
Requirements
2 years culinary experience, supervisory and/or management experience, preferably in the hospitality or resort industry.
State‑certified food handler and/or Serve Safe certification.
Demonstrated experience and capability in staff management and food control.
Demonstrated quality written, verbal, and interpersonal communication skills.
Ability to analyze and solve problems; efficiently handle multiple duties under pressure with minimal supervision.
Flexible hours as required, including nights, weekends, and holidays.
Positive attitude, professional manner, and appearance in all situations.
Benefits
Health Benefits Package – Medical, Dental, Vision, and EAP.
Supplemental benefits such as short‑term disability, life insurance, AD&D, and pet insurance.
401(k) plan with matching.
Paid holidays, personal, vacation, and sick time.
Onsite parking.
Complimentary shift meal.
Discounts for team members, families, and friends on reservations and restaurant purchases nationwide.
Career growth opportunities and recognition programs.
Salary $55,000.00 to $65,000.00
Equal Employment Opportunity Noble House Hotels & Resorts are an equal‑opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team rooted in family and a workplace where success is based solely on individual qualifications, experience, abilities, and job performance.
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