Sous Chef

Temple, TX - USA

Monthly Salary: Not Disclosed

Posted on: 19 hours ago

Vacancies: 1 Vacancy

Job Summary

As a Sous Chef you will be responsible for all aspects of the culinary division including the production of food items and delivering outstanding service. Areas or responsibility may include dining outlets banquets pastry cafeteria and stewarding. Additionally this position is responsible for menu item creation scheduling maintaining payroll ordering organization cleanliness and sanitation of all work areas and equipment.

Responsibilities:

Oversee the preparation and execution of culinary offerings ensuring every dish reflects the highest standards of flavor technique and presentation.
Uphold sanitation practices and organizational standards at all workstations enforcing all local state and industry food safety regulations.
Lead the team in managing guest orders fostering a welcoming and efficient environment through prompt and gracious service.
Demonstrate an expert command of menu items culinary techniques ingredients and departmental procedures to expertly guide staff and exceed guest expectations.
Oversee inventory control by accurately requisitioning stocking and maintaining all provisions at assigned stations optimizing efficiency and consistency in kitchen operations.
Execute quality checks on dishes guaranteeing compliance with food handling storage and company quality assurance protocols.
Direct comprehensive opening and closing procedures from systematic setup and breakdown of workstations to the completion of daily checklists.
Champion a culture of safety service excellence and continuous improvement.
Inspire teamwork and positive collaboration both within the kitchen brigade and across departments serving as a role model of professionalism.
Demonstrate exemplary reliability and commitment to standards of attendance flexibility and the fulfillment of tasks entrusted by management.

Job Requirements:

Understand and align with the mission vision and goals of the hotel.
Prioritize tasks work efficiently with limited supervision and manage multiple tasks with attention to detail speed and accuracy.
Communicate effectively in the primary workplace language demonstrating excellent communication follow-up and organizational skills.
Adhere to all safety protocols including proper use of PPE equipment handling and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions using good judgment to resolve problems follow directions and collaborate effectively as part of a team.

Physical Requirements:

The minimum physical requirements for this position include but are not limited to:
Must be able to lift and/or carry up to 50 pounds frequently
Ability to stand and walk for extended periods of time
Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests in-person and phone conversation
Ability to bend and twist push and pull stoop and kneel
Work in environments with both hot and cold temperatures
Ascend and descend a ladder

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract express implied or otherwise and does not alter the at will employment relationship of the employer or employee. Management reserves the right to change modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race color religion sex sexual orientation gender identity national origin disability or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability please contact:

Responsibilities:

Oversee the preparation and execution of culinary offerings ensuring every dish reflects the highest standards of flavor technique and presentation.
Uphold sanitation practices and organizational standards at all workstations enforcing all local state and industry food safety regulations.
Lead the team in managing guest orders fostering a welcoming and efficient environment through prompt and gracious service.
Demonstrate an expert command of menu items culinary techniques ingredients and departmental procedures to expertly guide staff and exceed guest expectations.
Oversee inventory control by accurately requisitioning stocking and maintaining all provisions at assigned stations optimizing efficiency and consistency in kitchen operations.
Execute quality checks on dishes guaranteeing compliance with food handling storage and company quality assurance protocols.
Direct comprehensive opening and closing procedures from systematic setup and breakdown of workstations to the completion of daily checklists.
Champion a culture of safety service excellence and continuous improvement.
Inspire teamwork and positive collaboration both within the kitchen brigade and across departments serving as a role model of professionalism.
Demonstrate exemplary reliability and commitment to standards of attendance flexibility and the fulfillment of tasks entrusted by management.

Job Requirements:

Understand and align with the mission vision and goals of the hotel.
Prioritize tasks work efficiently with limited supervision and manage multiple tasks with attention to detail speed and accuracy.
Communicate effectively in the primary workplace language demonstrating excellent communication follow-up and organizational skills.
Adhere to all safety protocols including proper use of PPE equipment handling and compliance with required licenses or certifications.
Ability to comprehend and follow recipes.
Work well under pressure and in challenging conditions using good judgment to resolve problems follow directions and collaborate effectively as part of a team.

Physical Requirements:

The minimum physical requirements for this position include but are not limited to:
Must be able to lift and/or carry up to 50 pounds frequently
Ability to stand and walk for extended periods of time
Ability to hear understand and communicate orally and in writing to communicate with staff vendors and guests in-person and phone conversation
Ability to bend and twist push and pull stoop and kneel
Work in environments with both hot and cold temperatures
Ascend and descend a ladder