Sous Chef

Archer (Lodgeworks)•Austin, TX

4d•$60,000 - $650,000•Onsite

About The Position

Archer Hotel Austin, a Texas-chic boutique hotel in northwest Austin at Domain NORTHSIDE, welcomes guests with 171 luxe guest rooms and balcony-clad suites, the buzzy first-floor AKB hotel bar, a second-floor Pool Patio and 19,245 sq. ft. of indoor and outdoor meeting and event space. The AAA Four Diamond, Forbes Four-Star hotel is part of the award-winning Archer Hotel collection — chock-full of thoughtful touches and local discoveries, and consistently ranking at the top of trusted review sites. The hotel is just off the N. Mopac Expressway in the heart of Domain NORTHSIDE, on Palm Way and across the street from Northside Lawn — with free employee parking in a nearby covered parking lot. LodgeWorks is actively hiring for a Sous Chef. LodgeWorks is a privately held hotel development and management company. While our name isn’t on the hotels themselves, our extraordinary culture is at the heart of our 18 hotels — including our award-winning Archer Hotel boutique collection and our portfolio of other great brands with familiar names, such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn and Hampton Inn. We’re thrilled to be considered industry innovators with a rich 35+ year history. Yet, what we are most proud of is the strong family culture we have developed and maintained while growing to 950+ employees nationwide. At LodgeWorks, hospitality is more than just the industry in which we work; it defines everything we do. Maybe it’s because we’re grounded in Midwestern hospitality (our home office is in Wichita, Kansas, while our hotels are scattered across the U.S.). Or maybe it’s because we actively work to make hospitality (with each other, our guests, our clients and partners) the foundation upon which everything is built. We’re currently seeking a Sous Chef with the leadership skills to motivate an amazing team, all while managing the daily operations of a high-volume operation. As the Sous Chef, you will fill a pivotal role by directing and supervising the efficient operation of food production areas. In conjunction with Executive Chef/ Chef de Cuisine or Director of Food & Beverage, this position is responsible for supervising and assisting in the preparation of all food items, based on standardized recipes while maintaining the highest standards.

Requirements

A team player with a heart for hospitality.
Entrepreneurial at heart and innovative in mind.
Customer-focused, with guests, clients and employees at the forefront of your thinking.
Nimble and able to adapt to change quickly.
Committed to sharing and togetherness and value the family mindset of our organization.
Aware that a good reputation is a huge asset to a hotel and committed to being a representative of that great reputation.
An excellent communicator.
Naturally curious and value listening to solve problems.
Comfortable following directions, guidelines and work objectives.
Capable of exerting up to 60 pounds of force occasionally.
Capable of standing for an entire shift or for an extended amount of time.
Capable of reaching overhead, utilizing both hands, leaning over, stooping and kneeling.
Eager to be part of a great work culture and team.

Nice To Haves

Practiced, with six months' related experience in restaurant or a service industry.

Responsibilities

Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
Inspect the cleanliness of the line floor and all kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations.
Ensure the department and each station is properly staffed for each meal period.
Support senior leadership by developing and assuming key management responsibilities.
Ensure the completion of all opening and closing procedures by BOH employees.
Review the following days menus; review inventory and purchase food and supplies as needed; maintain inventory control procedures.
Assist in determining the minimum and maximum stocks of all food, material and equipment.
Assist in cooking and food preparation as required.
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/ Chef de Cuisine and Director of Food & Beverage.
Ensures that all products are received in correct unit, count and condition. Ensures deliveries are performed in accordance with restaurant and hotel policies and procedures.
Responsible for end of month inventory.
Promote teamwork and quality service through daily communication and coordination with other departments.
Reports to work punctually and assist in the event of an emergency.
Lead coach the team towards achieving exceptional guest service and employee satisfaction results.
Oversees all quality control of recipes and adherence to all recipes.
Prepares daily work assignments and delegates to staff.
Assist in scheduling and payroll monitoring.
Assist in any other task or duties as requested by management.