Sous Chef

The Sous Chef is responsible for supporting the Chef de Cuisine in overseeing the day-to-day culinary operations of our athletic dining facility at Texas A & M University.

Job Details

• The Sous Chef shall oversee training and development of all kitchen personnel to ensure only the highest quality in prepared foods and meals for our clients.
• Primary responsibilities include recipe development/standardization, plate presentation, as well as inventory control. Further, strong knowledge and abilities relative to product purchasing and expense control are also primary focal points for the Sous Chefs.
• Of additional and vital importance, is the Sous Chefs' ability to foster positive and productive relationships with fellow associates, clients, and guests, by successfully applying diplomacy, tact, fairness, and professionalism to nurture a team environment.
• Finally, the Sous Chefs will maintain a well-organized, clean, and safe kitchen environment, which is always in full compliance with State health and safety codes, as well as Steritech.

Job Duties: (Specific & Additional Responsibilities)

• Menu planning and execution with Chef de Cuisine, considering probable number of clients.
• Aiding the Chef de Cuisine for the purchase of all food product.
• Requisition s food/kitchen supplies and equipment as needed to Chef de Cuisine.
• Conducts and oversees all food preparations and cooking, including portions and garnishing. Consistently samples food prep for proper quality.
• Responsible for the consistent cleanliness of the kitchen and all related or support rooms/areas and workstations, and solely responsible for the strict compliance with all local and state health departments as well as third party auditors.

Supervises

• All kitchen personnel.

Experience

• Proven experience in restaurant management or kitchen management is essential.
• Strong background in food preparation with a focus on quality and presentation.
• Experience in inventory management to control costs effectively.
• A passion for hospitality and delivering exceptional customer service is crucial.
• Previous roles in food production or as a cook will be advantageous.

Join our team where your culinary skills can shine and help us create memorable dining experiences for our guests!

Base pay range
: $55,000.00/yr - $70,000.00/yr

Employment type
:
Full-time

Job function
:
Management and Manufacturing

Industries
:
Food and Beverage Services