Copy of Sous Chef

Bluejack National•Montgomery, TX

8d•Onsite

About The Position

The Sous Chef assists the Executive Chef in planning, creating, and executing menu items that reflect the restaurant’s culinary vision. This role ensures all dishes are prepared according to established recipes, quality standards, and presentation guidelines, and contributes ideas for seasonal menus, specials, and creative enhancements. The Sous Chef oversees daily food production, monitors cooking techniques, and conducts regular tastings to guarantee guest satisfaction. They also supervise, train, and mentor kitchen staff, assist with scheduling and performance evaluations, and manage ordering, receiving, and storage of food and kitchen supplies. This position involves tracking inventory, monitoring food costs, enforcing food safety and sanitation standards, and maintaining a clean kitchen environment. The Sous Chef collaborates with the Executive Chef on menu development and with front-of-house managers for seamless guest experiences, and will step into the Executive Chef’s role in their absence.

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.
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.
Culinary or pastry arts coursework 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.