Restaurant Sous Chef

Thind Management•Spring, TX

2d•Onsite

About The Position

Welcome to Thind Management, a family-owned management company where we strive to provide exceptional service and unforgettable experiences to our guests at our properties. With a passion for hospitality and a commitment to teaching, we at Thind Management strive to share our knowledge with team members to reach new heights. We live and breathe Thind’s motto “We’ll Take It from Here”. Our team of experienced leaders are dedicated to delivering the highest standards of training, providing tools, and ensuring professional growth of our team members. We are seeking a highly motivated and experienced Sous Chef for our fine dining establishment who is responsible for playing a crucial role in the culinary experience we offer to our guests. You’ll be responsible for preparing and executing high quality dishes with precision and creativity. You will also be responsible for preparing ingredients, maintaining cleanliness, and supporting the kitchen team in ensuring smooth flow of operations during service.

Requirements

Proven experience as a Sous Chef or similar role in a high-end restaurant.
Culinary degree or equivalent professional experience.
Knowledge of various cooking methods, ingredients, equipment, and procedures
Excellent leadership, communication, and organizational skills.
Ability to work under pressure and maintain composure in a fast-paced environment.
Passion for culinary arts and a commitment to delivering exceptional dining experiences.
Knowledge of health, safety, and sanitation regulations pertaining to the restaurant industry
Flexibility to work evenings, weekends, and holidays are required

Responsibilities

Assist the Head Chef in planning and directing food preparation and culinary activities.
Ensure that all dishes are prepared to the highest standards of quality and presentation.
Collaborate with the Head Chef to create innovative and appealing menu items.
Contribute to the development of seasonal and special event menus.
Oversee kitchen operations during the Head Chef’s absence.
Manage kitchen staff, ensuring efficient workflow and adherence to food safety and sanitation standards.
Monitor inventory levels and order supplies as needed.
Ensure all ingredients and equipment are available and properly maintained.
Train and mentor kitchen staff, fostering a positive and collaborative work environment.
Provide guidance on cooking techniques and presentation.
Maintain a keen eye for detail to ensure that all dishes meet Johnny's Italian Steakhouse's quality standards.
Perform regular quality checks and address any issues promptly.
Ensure compliance with health and safety regulations, including proper food handling, storage, and sanitation practices.
Assist in managing food costs and controlling waste.
Implement cost-effective practices without compromising quality.
Occasionally interact with guests to gather feedback and ensure their satisfaction with the dining experience.