Sous Chef - Lakeway Resort & Spa

Remington Hospitality • Lakeway, TX

10d • 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. The Sous Chef will ensure that standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times, adhering to food handling guidelines. They will also ensure opening and closing procedures for Station Cooks I, II, and III are completed, and will efficiently expedite food from the front line during meal periods. Additionally, the Sous Chef will ensure an appropriate inventory of supplies and materials needed for associates to perform their jobs and will participate in monthly food and beverage inventory.

Requirements

• Prior experience in kitchen leadership role
• High work ethic and self-initiative
• 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 environment.
• Prolonged periods of sitting at a desk and working on a computer. (6-8 hours a day)
• Occasional standing and walking throughout the workday.
• Frequent fine motor skills, use of hands and fingers for keyboarding/typing, utilizing a mouse or trackpad, writing, and operating office equipment.
• Ability to communicate effectively verbally and in writing.
• Occasionally required to stand, walk, bend, reach, or 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

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.
• Ensure appropriate inventory of supplies and materials needed for associates to perform their jobs.
• Participate in monthly food and beverage inventory.

What This Job Offers

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