Sous Chef

Remington Hospitality • Lakeway, TX

8d • Onsite

About The Position

The Sous Chef will efficiently supervise, guide, and train kitchen associates to provide quality food production for both restaurants and banquets. This role focuses on timing, portions, food quality, and sanitation/cleanliness, ensuring that standards for storage, rotation, production, quality, and appearance are consistently met. The Sous Chef is responsible for ensuring opening and closing procedures are completed by Station Cooks, expediting food from the front line during meal periods, and regularly working the line to ensure smooth service and teamwork. Additionally, this role ensures appropriate inventory of supplies and materials and participates in monthly food and beverage inventory counts.

Requirements

• Prior experience in kitchen leadership role, especially in a banquets setting
• Strong work ethic and self-starter
• May be required to work varying schedules to include nights, weekends, and holidays
• Someone who enjoys working as and being part of a team that provides great experiences for our guests!
• Ability to work in a standard office and kitchen environment.
• Prolonged periods of standing and sitting at a desk and working on a computer. (6-8 hours a day)
• Standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for office and culinary tasks including keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Required to stand, walk, bend, reach, and carry items.
• Ability to lift and/or move 10–25 pounds as needed (e.g., files, office supplies).
• Visual ability to read from a computer screen and printed materials including close visual focus for extended periods and color differentiation (for certain roles).
• Ability to hear and participate in conversations and meetings, use phone and/or headset

Nice To Haves

• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the role.

Responsibilities

• Efficiently supervise, guide and train kitchen associates to provide quality food production for both restaurants and banquets, focusing especially on timing, portions, food quality and sanitation/cleanliness.
• Ensure the standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times. Follow food handling guidelines.
• Ensure the opening and closing procedures for Station Cooks I, II and III are completed.
• Efficiently expedite food from front line during meal periods.
• Regularly work the line to ensure smooth service and solid teamwork.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory counts.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed