A La Carte Sous Chef

The Coronado Club•Houston, TX

About The Position

The A La Carte Sous Chef reports to the Executive Chef and Executive Sous Chef. The A La Carte Sous Chef should be driven and passionate about creating exquisite food from scratch. We pride ourselves on building recipes and menus from the ground up, showcasing some of the best ingredients in the world. The Coronado club can be somewhat of a "chefs playground" with most holidays and weekends off, a theoretical open canvas, creative freedom & flexibility, and a Rockstar team in place. Although the position can be mentally & physically demanding at times, it is especially rewarding to a motivated chef that's looking to take that next step.

Requirements

Effective communication, organization and participation in the training of the culinary staff are core responsibilities. This position requires an individual who holds himself to the highest culinary standards and is motivated, creative, technically skilled and able to inspire others to excellence.
Proficient in butchery, meat, and fish fabrication.
Foundation in baking methods, unit conversions, standardized recipes, and strong knife skills.
ServSafe Certified
Experience in high-volume production

Responsibilities

Report to work promptly
Communicate clearly and develop strong working relationships with the front-of-the-house staff working events each day.
Have a clear understanding of each station in the kitchen.
Adhere to standardized recipes.
Keep event/batch recipes in a place accessible to all kitchen staff.
Responsible for all food production from start to finish, including cleaning and organizing all walk-in and reach-in refrigerators.
Focus on food safety, a clean working environment, and carefully consider safe cooking practices. Consistently check the temperatures of foods and follow proper procedures regarding chilling, re-heating, and holding food.
Costing of all standardized recipes and dishes
Minimize waste and spoilage
Menu development and plate design
Create a positive working environment
Maintain all standards as laid out in the Coronado Club Handbook.
Assist Executive Chef and Executive Sous Chef with the development and training of culinary staff.
Maintains cleaning standard checklists and aids supervisors in the final inspection of all side duties and closing responsibilities.
Fulfills the role of liaison between chefs de partie and supervisors, giving all necessary communication.
Inventory management, ordering, labor, food costing, and employee developmental skills training.
Aid sous chefs in developing daily specials and menu offerings focusing on creativity and cross-utilization of inventory.