Benefits:
401(k)
401(k) matching
Health insurance
Benefits/Perks
Flexible Scheduling
Competitive Compensation
Career Advancement Opportunities
Job Summary
This is a full-time on-site Sous Chef role located in Austin, Texas. As the Sous Chef, you will be responsible for supervising and working alongside the kitchen staff to prepare and execute dishes at a high level of standards, maintaining the cleanliness and safety of the kitchen area, ordering supplies and ingredients, and assisting the Executive Chef in menu development and planning. You will work closely with the Executive Chef and other kitchen staff to ensure that all food items are prepared and presented accordingly, while adhering to all health and safety standards. This job is full-time
Responsibilities:
Assist Executive Chef with Personal Chef service and menu development
Manage kitchen email
Manage corporate catering orders
Place daily product orders
Organize and rotate product in walk-in and dry storage
Manage packaging pars
Maintain kitchen cleanliness
Manage weekly deep cleans
Offsite catered events
Recipe conversion
Prepare and plate food according to kitchen specifications
Assist Executive Chef with kitchen operations with a goal of increasing revenue and profit
Supervise and coordinate all food preparation and presentation
Provide training and leadership for kitchen staff
Maintain appropriate levels of inventory
Follow all food safety rules and regulations
Qualifications:
At least 2 years of experience in a professional kitchen environment as a Sous Chef or related position
Excellent knowledge of food preparation techniques, cooking methods, and safety and sanitation standards
Demonstrated ability to lead and manage other kitchen staff, while maintaining a positive and collaborative working environment
Strong attention to detail, organizational skills, and ability to multitask in a fast-paced, high-volume kitchen
Excellent communication and interpersonal skills, with the ability to work effectively as part of a team and provide direction to others
Previous experience with menu development and planning
Must be able to work a flexible schedule (full-time), including weekends and holidays
Culinary Degree or equivalent experience is preferred, but not required
Extensive previous culinary experience
ServeSafe or Food Handler’s Certification
Advanced knowledge of culinary techniques and recipes
Ability to remain calm and thrive under pressure
Excellent management and leadership skills