Sous Chef/Executive Sous Chef - LORO Houston

Hai Hospitality•Houston, TX

17d•Onsite

About The Position

Hai Hospitality and LORO, an Asian Smokehouse & Bar, are seeking a Sous Chef or Executive Sous Chef for the Houston Heights location. The role calls for a collaborative, passionate, humble chef who is eager to grow with the company. The chef will lead and support cooks and kitchen staff, help monitor and analyze unit KPIs, and engage and develop kitchen teams. The position pays $65,000–$80,000 per year. Successful candidates value shared team ownership, love good food and creating innovative hospitality experiences, give constructive feedback, celebrate team successes, and bring strong financial and administrative skills. They should have a proven record of success in a high-volume, fast-paced environment. The position requires effective communication and safe, efficient kitchen work. Physical activities include standing and walking for extended periods; lifting and carrying items up to 50 pounds; bending, stooping, reaching, and moving objects; and working in crowded areas and varied temperatures. The role also requires maintaining a clean, organized, professional, and hygienic workspace and tolerating potential allergens and food odors. Reasonable accommodations may be made for qualified individuals with disabilities to perform essential functions. Hai Hospitality is an Austin-based, multi-concept restaurant group whose concepts include Uchi, Uchiko, Uchiba, and Loro. The company emphasizes hospitality, giving back, pride in work and craft, creativity, and an inclusive workplace. Hai Hospitality is an equal opportunity employer.

Requirements

Ability to communicate effectively with guests and other employees.
Ability to detect and identify safety issues and comply with safety guidelines and standards.
Ability to lift and carry trays, dishes, equipment, and goods up to 50 pounds.
Ability to stand and walk for extended periods; bend, stoop, and reach; and lift, push, or pull objects such as tables and chairs.
Ability to work in a fast-paced, high-pressure environment and in a variety of hot and cold temperatures.
Ability to use kitchen equipment safely and efficiently, including ovens, grills, and knives.
Ability to work in close proximity to coworkers in a crowded kitchen or serving area and tolerate potential allergens and food odors.
Ability to understand directives and communicate effectively with leadership and coworkers.
Strong financial and administrative acumen.
Proven success in a high-volume, fast-paced environment.
Practiced in delivering constructive feedback.
Passion for good food and creating innovative hospitality experiences.

Nice To Haves

Humble leadership that lets teams own their wins.
Enthusiasm for recognizing and celebrating team successes.
Eagerness to grow with the company.

Responsibilities

Provide guidance and leadership to cooks and kitchen staff.
Learn to monitor and analyze unit KPIs.
Engage and enrich kitchen teams.
Communicate effectively with guests, employees, leadership, and coworkers.
Identify safety issues and comply with safety guidelines and standards.
Use kitchen equipment safely and efficiently, including ovens, grills, and knives.
Stock inventory and perform restocking duties.
Maintain an organized workspace, properly store supplies, and clean surfaces.
Move quickly and efficiently to respond to customer needs.
Maintain a professional and hygienic appearance, including proper uniform and personal grooming.