Executive Sous Chef - Houston

H-E-B; Houston (TX); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

H.E.B. in Houston, TX, seeks an Executive Sous Chef to oversee daily kitchen operations for line and prep cooks, ensuring production for Chef's Case, Cafe on the Run, and Catering. You will supervise scheduling to meet budgetary guidelines while maintaining high sanitation and efficiency standards.

The role requires leadership, strong culinary training, and expertise in inventory control, menu costing, and reporting systems to optimize food costs and quality.

Qualifications

• Experience as Sous Chef and leadership in a multi-report environment.
• Experience in ordering and inventory maintenance.
• Ability to manage shrink and costs in a fast-paced kitchen.
• Proficient communication and organizational skills.

Responsabilités

• Oversee daily responsibilities for line cooks and prep cooks to produce Chef's Case, Cafe on the Run, and Catering products.
• Assist in scheduling partners to meet budgetary guidelines.
• Maintain a clean and sanitary work area in kitchen, walk-ins and storage areas.

Connaissances

Sous Chef experience

Leadership

Ordering

Inventory control

Shrink control

Customer service

Menu costing

Communication

Organization

Scheduling & labor

Sanitation

Flexibility

Formation

Professional culinary training

Outils

Automated reporting systems

Description du poste

Responsibilities

Job Summary: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters. The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.

Key Responsibilities & Essential Functions

The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations.

Qualifications & Key Requirements

Work Experience

• of experience as a Sous Chef -
• Proven Leadership experience in a complex environment with multiple direct reports -
• Experience in ordering -
• inventory maintenance -
• and shrink control -

Knowledge/Skills/Abilities

• Excellent customer service skills -
• Assist in new product development and menu costing -
• Excellent communication and organization skills -
• Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred -
• Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment -
• Ability to supervise, train, and cross-train kitchen staff -
• Maintain sanitation standards throughout the work area -
• Ability to work a flexible schedule, including opening, closing, and weekend shifts. -
• Responsible for total kitchen production in absence of the Executive Chef. -

Education

• Professional culinary training or equivalent work experience -

Licenses/Certifications

Physical Demands & Working Conditions

The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Last revised

07/01/2015