Sous Chef

Innovative Dining Group•Austin, TX

8d•Onsite

About The Position

BOA Steakhouse is now hiring a SOUS CHEF to join our team! BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Austin. What You’ll Do: A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company.

Requirements

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role.
Must have basic knowledge of computers, computer programs, and technology in general.
Must be eighteen (18) years of age or older.
Possess a strong familiarity with food service regulations and proper food handling procedures
Demonstrate strong operational skills and impeccably high standards of service
Must possess a valid Food Handler Card at the time of hire.
Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems
Expected to continue self-education of food trends through networking, books and periodicals
Provide excellent customer service skills and the ability to remain calm and composed under pressure
Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic.
Must have a flexible schedule, available to work daytime, evening and/or weekend shifts.
Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports.
Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting.
Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds.

Nice To Haves

Bilingual in English and Spanish a plus!

Responsibilities

Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service.
Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
Direct kitchen employees with food production and use a hands-on style approach when executing the line
Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
Participate with recipe development and maintain the in-house core recipe files
Conduct departmental orientation of new employees and participate in performance evaluations
Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing)
Create a positive work environment for our employees through friendly, caring and professional communication
Embody and deliver on exceptional service and hospitality