Senior Sous Chef - Providence Park

Job Title: Executive Sous Chef - Concessions

Reports To: Executive Chef, Providence Park (Levy Restaurants)

Location: Providence Park, Portland, Oregon

About Levy Restaurants:

Levy Restaurants is a leader in creating exceptional dining experiences at iconic venues, cultural attractions, and entertainment destinations. We are passionate about providing world-class hospitality and culinary excellence, and we pride ourselves on our innovative approach and commitment to guest satisfaction.

About Providence Park:

Providence Park is a vibrant and dynamic venue in the heart of Portland, Oregon, home to the Portland Timbers and Portland Thorns FC. Levy Restaurants is proud to be the food and beverage partner, delivering a wide range of culinary offerings to fans and guests.

The Senior Sous Chef of Concessions is a key leadership role within the Providence Park culinary team. This position will primarily be responsible for overseeing and managing all culinary operations related to concessions, ensuring efficient, high-quality food production and service across all concession stands and portable locations. The ideal candidate will be a highly skilled and passionate culinarian with exceptional organizational and logistical abilities, a proactive and positive attitude, and the capacity to build and motivate a successful team.

• Concessions Culinary Operations Management:
  • Oversee all aspects of food preparation, cooking, and presentation for all concession stands and portable units, ensuring adherence to Levy Restaurants' standards and recipes.
  • Develop and implement efficient workflows and production schedules to maximize speed of service and minimize waste in high-volume environments.
  • Ensure consistent food quality, taste, and presentation across all concessions outlets.
  • Monitor and maintain proper food handling, sanitation, and safety procedures in accordance with health regulations and Levy Restaurants' standards.
  • Manage inventory levels for all concession-related food items, supplies, and equipment, ensuring efficient ordering and minimizing spoilage.
  • Collaborate with the Executive Chef on menu development and implementation for concessions, considering fan preferences, cost-effectiveness, and operational feasibility.
  • Assist in costing recipes and analyzing food costs to ensure profitability.
• Logistics and Organization:
  • Develop and implement effective systems for the setup, operation, and breakdown of concession stands and portable locations for all events.
  • Coordinate the timely delivery of food and supplies to various concession locations.
  • Troubleshoot operational challenges and implement effective solutions in a fast-paced environment.
  • Maintain organized and efficient storage areas for food and equipment.
• Administrative and Communication:
  • Utilize computer systems for inventory management, ordering, scheduling, and communication.
  • Effective communication with other departments, including front-of-house, operations, and management.
  • Attend and participate in relevant meetings.
  • Assist Executive Chef with admin tasks as needed.

• Team Leadership and Development:
  • Assist in the recruitment, training, and supervision of concession culinary staff, including cooks, food preparers, and other team members.
  • Foster a positive and collaborative work environment, promoting teamwork and open communication.
  • Provide clear direction, feedback, and coaching to team members to enhance their skills and performance.
  • Develop and maintain staff schedules to ensure adequate coverage for all events.
  • Lead by example, demonstrating strong culinary skills, work ethic, and professionalism.
• Guest Focus:
  • Ensure a high level of guest satisfaction through the consistent delivery of quality food and efficient service.
  • Address guest concerns and feedback in a professional and timely manner.
• Other Duties:
  • Perform other duties as assigned by the Executive Chef

• Minimum of 3-5 years of progressive culinary experience, with significant experience in high-volume food service operations, preferably in concessions, stadiums, arenas, or similar environments.
• Proven ability to lead and manage culinary teams effectively.
• Excellent cooking skills and a strong understanding of culinary techniques.
• Exceptional organizational and logistical skills with a keen attention to detail.
• Strong computer skills, including proficiency in Microsoft Office Suite (Word, Excel, Outlook) and inventory management systems.
• Excellent interpersonal and communication skills, with the ability to interact effectively with diverse groups of people.
• Demonstrated ability to work independently and as part of a team in a fast-paced, demanding environment.
• Positive and proactive attitude with a strong work ethic and a "can-do" spirit.
• Ability to problem-solve and make sound decisions under pressure.
• ServSafe certification or equivalent food safety certification.
• Ability to work flexible hours, including evenings, weekends, and holidays, as dictated by event schedules.

Physical Demand:

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 lbs
• Ability to work in varying temperatures and environments
• Ability to use kitchen equipment, including ovens, grills, fryers, and other standard culinary tools.