Sous Chef

Cosm•The Colony, TX

22d•$65,000 - $75,000

About The Position

The Sous Chef is responsible for the kitchen’s overall daily operation, including food and food-related costs, procedures, quality, and back-of-house labor budgets. The role oversees kitchen production and staffing, manages inventory and labor, supports team development, monitors equipment, and ensures compliance with health, safety, OSHA, departmental, and Cosm standards. The schedule is open and flexible, with weekend and holiday work as necessary.

Requirements

Culinary school graduate or related training.
Applicable state or local licenses and certifications.
At least 3 years of high-volume kitchen experience.
At least 2 years of kitchen management experience.
Ability to lift, stand, and bend for extended periods.
Ability to bend and lift up to 50 pounds.
Ability to work around hot kitchen elements or cleaning materials.
Strong leadership skills to manage and motivate a team.
Excellent written and verbal communication skills and ability to multitask.
Must be at least 18 years old at the time of employment.

Responsibilities

Ensure recipes are consistent in quality and appearance and that production timeframes are met.
Ensure kitchen staff complete opening and closing procedures.
Schedule team members within budgeted labor costs and approve vacation requests while maintaining adequate staffing.
Track and manage inventory, and prepare and order kitchen items.
Manage daily labor in the labor management system.
Oversee team member hiring, training, and continued development.
Monitor equipment maintenance and condition.
Address team member and guest concerns and support the escalation of situations.
Conduct annual performance reviews for kitchen line team members.
Monitor kitchen areas to ensure health and safety guidelines are followed and OSHA codes and policies are observed.
Maintain knowledge of and comply with departmental policies, procedures, and Cosm standards.