Sous Chef

Bluejack National•Montgomery, TX

11d

About The Position

Summary of our Cultural Beliefs: Be Dependable. I am loyal to the team and committed to the Bluejack mission and experience. Integrity First. I am accountable to be honest and always do the right thing. Value People. I empathize and respect others. Speak Up. I seek, listen and provide candid feedback to improve performance. Empowerment. I have the skills, resources and authority to create memorable experiences. Be Remarkable. I seek ways to be extraordinary and deliver a positive impact every day. ESSENTIAL DUTIES AND RESPONSIBILITIES The essential functions include, but are not limited to the following: • Assist the Executive Chef in planning, creating, and executing menu items that reflect the restaurant’s culinary vision. • Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines. • Contribute ideas for seasonal menus, specials, and creative enhancements. • Oversee daily food production, ensuring consistency in taste, portioning, and presentation. • Monitor cooking techniques and kitchen processes to maintain efficiency and high standards. • Conduct regular tastings and inspections to guarantee guest satisfaction and adherence to quality expectations. • Supervise, train, and mentor kitchen staff to enhance skills, productivity, and teamwork. • Provide guidance during service to maintain smooth kitchen operations. • Assist with scheduling, task assignments, and performance evaluations of culinary staff. • Manage ordering, receiving, and storage of food and kitchen supplies. • Track inventory levels and monitor food costs to minimize waste and control expenses. • Ensure proper rotation and labeling of ingredients (FIFO method). • Enforce strict adherence to food safety, sanitation, and workplace safety standards. • Maintain a clean, organized, and well-maintained kitchen environment. • Train staff on safe food handling, equipment operation, and cleaning procedures. • Work closely with the Executive Chef to develop menus, event offerings, and specials. • Collaborate with front-of-house managers to ensure seamless guest experiences. • Communicate clearly and effectively with team members during service and prep. • Step into the Executive Chef’s role in their absence, overseeing all kitchen operations. • Participate in staff meetings and contribute to discussions on improving food quality, service, and efficiency. • Support special events, banquets, or catering operations as needed.

Requirements

Proven experience as a Sous Chef, Kitchen Supervisor, or similar leadership role in a professional kitchen.
Strong background in culinary techniques, food preparation, and kitchen operations.
Solid understanding of a variety of cooking methods, ingredients, equipment, and kitchen processes.
Strong knowledge of food safety, sanitation, and HACCP standards.
Ability to develop and execute creative, high-quality dishes in line with the restaurant’s standards.
Excellent leadership skills with the ability to supervise, train, and motivate kitchen staff.
Strong organizational and time-management skills, with the ability to prioritize tasks effectively.
Demonstrated ability to work collaboratively with the Executive Chef and management team.
High attention to detail with a commitment to consistency and excellence.
Creativity and passion for food, with the ability to adapt to seasonal and special menus.
Strong problem-solving skills and the ability to stay calm under pressure.
Ability to thrive in a fast-paced, high-volume kitchen environment.
High school diploma or GED required; culinary or pastry arts coursework preferred but not required.
Must possess a valid Texas Driver’s License and meet the driver safety policy requirements.

Nice To Haves

Culinary degree or professional certification in culinary arts preferred (but not required).

Responsibilities

Assist the Executive Chef in planning, creating, and executing menu items that reflect the restaurant’s culinary vision.
Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines.
Contribute ideas for seasonal menus, specials, and creative enhancements.
Oversee daily food production, ensuring consistency in taste, portioning, and presentation.
Monitor cooking techniques and kitchen processes to maintain efficiency and high standards.
Conduct regular tastings and inspections to guarantee guest satisfaction and adherence to quality expectations.
Supervise, train, and mentor kitchen staff to enhance skills, productivity, and teamwork.
Provide guidance during service to maintain smooth kitchen operations.
Assist with scheduling, task assignments, and performance evaluations of culinary staff.
Manage ordering, receiving, and storage of food and kitchen supplies.
Track inventory levels and monitor food costs to minimize waste and control expenses.
Ensure proper rotation and labeling of ingredients (FIFO method).
Enforce strict adherence to food safety, sanitation, and workplace safety standards.
Maintain a clean, organized, and well-maintained kitchen environment.
Train staff on safe food handling, equipment operation, and cleaning procedures.
Work closely with the Executive Chef to develop menus, event offerings, and specials.
Collaborate with front-of-house managers to ensure seamless guest experiences.
Communicate clearly and effectively with team members during service and prep.
Step into the Executive Chef’s role in their absence, overseeing all kitchen operations.
Participate in staff meetings and contribute to discussions on improving food quality, service, and efficiency.
Support special events, banquets, or catering operations as needed.