The Sous Chef is expected to work 40 hours per week, as needed, with sufficient time allocated to prep, line and expo work.

Competencies:

• Communication Proficiency
• Problem Solving and Solution-Oriented Thinking
• Eye for Detail
• Positive Attitude
• Team Oriented

The Sous Chef duties include but are not limited to:

Contribute to the food program through food preparation and kitchen systems. To be successful in this role, the ideal candidate will have culinary experience and proven management skills.

• Help in the management of all food prep.
• Execute high quality plates both design and taste wise.
• Ensure that the kitchen operates in a timely way that meets quality standards.
• Fill in for the Kitchen Manager in planning and directing food preparation when necessary.
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Assist Kitchen Manager in creative process behind new food items, and working with the General Manager and Culinary Director to price and change menu items.
• Responsible for communicating any new menu changes with General Manager, Kitchen Manager, Bar Manager, Culinary Director and other employees.
• Responsible for training employees on any new changes alongside Kitchen Manager.
• Report any conflict and poor behavior of kitchen employees and food runners to General Manger.
• Store all food products in compliance with health and safety regulations.
• Ensure the kitchen is clean and organized.
• Maintain kitchen systems such as kitchen organization and opening and closing procedures.
• Ensure proper preparation for food service.
• Work the line and expo station throughout service as needed.
• Any other duties and responsibility needed to ensure the effective operation of the kitchen.

• 2+ years of experience as a Sous Chef or other kitchen leadership role.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Excellent record of kitchen and staff management.
• Accuracy and speed in handling emergency situations and providing solutions.
• Familiar with industry’s best practices and food safety rules and regulations.
• Ability to walk, stand and work in a fast-paced, stressful environment.
• Current Texas Food Handler’s or Food Manager’s Certificate.
• Able to lift boxes up to 50lbs on occasion.
• Must be able to work during peak times, including on the weekends and during holidays.