Sous Chef

Avion Hospitality•Grapevine, TX

44d

About The Position

Join our dynamic culinary team as a Sous Chef, where your passion for food and leadership skills will help elevate our restaurant’s dining experience. We are seeking a dedicated and talented professional to support our Head Chef in managing kitchen operations, ensuring the highest standards of quality, safety, and efficiency. This is an excellent opportunity for a culinary expert looking to grow their career in a fast-paced, innovative environment. We foster a collaborative and innovative work environment where your skills and ideas are valued. Join us and be part of a team committed to culinary excellence and professional growth. We offer competitive compensation, opportunities for advancement, and a vibrant workplace culture dedicated to continuous learning and development. We offer an excellent benefits package which includes: Medical, dental, vision, prescription and life insurance Employer matched 401 K plan Vacation, holiday and sick pay Free Meals Free parking Outstanding team member discounts in all Hilton Family of Brands hotels

Requirements

2 years proven experience as a Sous Chef or in a similar culinary leadership role
Strong knowledge of food safety, sanitation, and kitchen safety standards
Excellent leadership, communication, and organizational skills
Ability to work efficiently under pressure in a fast-paced environment
Creativity and passion for culinary arts
Flexibility to work evenings, weekends, and holidays as required

Responsibilities

Assist the Chef in overseeing daily kitchen operations and ensuring smooth workflow
Supervise and coordinate the activities of kitchen staff, including cooks and prep cooks
Ensure all dishes are prepared to the highest quality standards and presented attractively
Maintain cleanliness, sanitation, and safety standards in accordance with health regulations
Manage inventory, order supplies, and control food costs
Train and mentor kitchen staff to improve skills and ensure consistency
Collaborate on menu development and contribute creative ideas for new dishes
Monitor food preparation and presentation to uphold the restaurant’s standards