Executive Sous Chef

Aba•Austin, TX

19d•Onsite

About The Position

Aba Austin is hiring an Executive Sous Chef to lead back-of-house operations. The role oversees mid and closing kitchen duties, kitchen shifts, food preparation and cooking, inventory, ordering, and food and labor cost control. The Executive Sous Chef works with the general manager and management team to maintain recipes, communicate between front- and back-of-house teams, and recruit, onboard, train, supervise, and develop back-of-house employees. The position requires working varied days and shifts, including early mornings, late nights, and weekends, and may involve work at multiple sites with or without overnight travel. Aba is a Mediterranean restaurant with a California influence, part of Lettuce Entertain You Restaurants. The Austin menu features Chef Partner CJ Jacobson’s modern approach to Mediterranean cooking.

Requirements

At least 4 years of Executive Sous Chef experience in a full-service restaurant.
Ability to lead and manage kitchen staff.
Ability to move and lift up to 10 pounds, frequently move and/or lift up to 25 pounds, and occasionally move and/or lift up to 50 pounds.

Responsibilities

Oversee mid and closing kitchen duties and contribute to inventory, ordering, and control of food and labor costs.
Run back-of-house shifts and ensure effective and efficient operations, including food preparation and cooking, adequate inventory of food and supplies, and supervision of kitchen, dish, and other back-of-house teams.
Lead back-of-house pre-shift meetings and participate in line, temperature, and cooler checks and food tastings.
Partner with the general manager and/or designated managers and chefs to regularly review and maintain recipe books.
Perform regular line checks throughout the day to ensure the quality of menu items.
Purchase and order food products and supplies, including daily product orders.
Communicate food production and timing issues, needs, and special requests between front-of-house and back-of-house teams.
Partner with the general manager and management team to interview, hire, onboard, train, supervise, and develop back-of-house employees and teams as needed.
Model and promote teamwork across all teams.
Use tact and good judgment when addressing challenges involving guests, vendors, and employees, responding with patience and courtesy.
Work a variety of days and shifts, including early mornings, late nights, and weekends, at multiple sites with or without overnight travel as needed.