As Sous Chef, you will follow our Executive Chef’s specifications and guidelines. Seeking someone who will employ their culinary and managerial skills to play a critical role in maintaining and enhancing our customers’ satisfaction.

As Sous Chef:

Culinary:

• Help in preparation of all food menus
• Produce high-quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Management of kitchen hygiene standards and complying with all applicable policies and rules relating to sanitation and health regulations.
• Order supples to stock inventory appropriately.

Leadership & Staff Management:

• Managing all staffing activities, including daily assignment of the kitchen by training, and managing the culinary team to use best practices for food preparation, production, and presentation.
• Comply with and enforce sanitation regulations and safety standards.
• Set the standards and always lead by example to create a team atmosphere which is lively and casual but always working efficiently and professionally.
• Maintain a positive and professional approach with coworkers and customers

Attributes:

• Must have a natural nuance with food, a sophisticated palette, and an excellent knowledge of  wide variety of food processes and cuisines.
• Great time management, communication and leadership skills is an absolute must!
• Very capable in leading a team and delegating tasks to appropriate staff members in a fast-paced kitchen environment.
• A positive attitude with the ability to bring out the best in your team members.
• Ability to work extremely well under pressure and problem solve with the best of them.
• In depth knowledge of kitchen equipment and processes, safety, and sanitation regulations.

Certification and Experience:

• Candidate must have 2+ years’ experience in a high-level kitchen management position
• Texas food handlers’ certificate
• High volume experience is preferred.