HW-Sous

Haywire•Austin, TX

5d•$65,000 - $80,000•Onsite

About The Position

We are seeking an experienced Sous Chef to support the daily leadership of Haywire’s culinary operations. In this role, you will partner closely with the Chef de Cuisine to lead successful shifts, coach culinary Team Members and ensure every dish meets our standards for quality, consistency and presentation. Our ideal Sous Chef knows how to bring out the best in the team, coordinate action toward shared goals and remain calm and collected in a fast-paced environment. You will help create memorable everyday dining, private events and special culinary experiences while maintaining a clean, safe and organized kitchen.

Requirements

Minimum of 2 years of high-volume restaurant experience, with high-end casual or fine-dining experience preferred
Strong knowledge of food preparation, recipe execution, portion control and presentation standards
Ability to lead shifts, coach culinary Team Members and coordinate kitchen execution
Strong understanding of food safety, sanitation, workplace safety and accident-prevention practices
Genuine enthusiasm for farm-to-fork cuisine and creating Texas-sized culinary experiences
Strong organizational, communication, problem-solving and decision-making skills
Ability to manage multiple priorities and move with a sense of urgency
Ability to remain cool, calm and collected under pressure
Ability to communicate effectively in English; bilingual English and Spanish skills are preferred
Current Food Handler certification and ability to obtain or maintain any additional required food-safety certifications
Ability to stand for extended periods and lift up to 50 pounds
Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require

Nice To Haves

Previous culinary supervisory or kitchen leadership experience preferred

Responsibilities

Support the Chef de Cuisine in leading all aspects of daily kitchen operations
Maintain an active, hands-on presence during preparation and service
Ensure recipes, preparation methods, portion specifications and presentation standards are executed consistently
Monitor food quality and presentation throughout each shift and correct issues before items reach our Guests
Coordinate the culinary team to support efficient ticket times and a smooth flow of service
Ensure the kitchen is properly prepared, stocked and organized before each shift
Assist with the development and execution of menus for private events and special culinary experiences
Protect the quality and integrity of our farm-to-fork, chef-driven culinary program
Lead culinary Team Members with a “Posse Over Person” mentality centered on teamwork and shared success
Train, coach and develop Team Members to meet our expectations for quality, productivity, cleanliness and execution
Assign responsibilities clearly and coordinate the team’s actions to achieve shift goals
Ensure Team Members have the knowledge, tools and resources necessary to succeed
Celebrate team wins and address performance opportunities through fair, timely and consistent feedback
Support the onboarding and training of new culinary Team Members
Identify Team Members with leadership potential and support their continued professional development
Communicate Team Member concerns and performance issues to the Chef de Cuisine promptly
Foster productive communication and collaboration between the culinary and front-of-house teams
Lead successful kitchen shifts and provide clear direction during changing business conditions
Support culinary scheduling, labor management and staffing adjustments as assigned
Assist with food inventory, ordering, receiving, storage and product rotation
Monitor portioning, waste and product usage to support established food-cost goals
Maintain accountability for completing opening, closing and shift-change responsibilities
Communicate operational concerns, product needs and equipment issues to the Chef de Cuisine promptly
Support the responsible use and care of kitchen equipment, smallwares and supplies
Identify opportunities to improve kitchen efficiency without compromising quality or the Guest experience
Complete assigned administrative responsibilities accurately and on time
Evaluate ingredients and finished products to ensure they consistently meet our quality standards
Ensure food is received, stored, labeled, rotated, prepared and served safely
Maintain a clean, organized and sanitary kitchen throughout every shift
Enforce proper food-handling, hygiene and workplace safety practices
Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements
Conduct regular kitchen walkthroughs and promptly correct quality, cleanliness, maintenance or safety concerns
Document and report accidents, injuries, equipment concerns and significant operational issues
Maintain all required certifications and culinary documentation