Executive Sous Chef - Houston

H-E-B; Houston (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

H-E-B is seeking an Executive Sous Chef to oversee daily kitchen operations, directing line and prep cooks to produce products for Chef's Case, Cafe on the Run, and Catering. You will assist in scheduling and ensuring budget guidelines are met while maintaining a clean, sanitary environment.

You will lead culinary teams, monitor inventory, supervise training, and ensure high food quality and safety standards in a fast-paced retail kitchen setting.

Qualifications

• Experience as Sous Chef or higher in a kitchen environment.
• Proven leadership in a complex kitchen with multiple direct reports.
• Experience with ordering and inventory control.
• Ability to manage labor and shrink to meet budget.
• Experience in menu costing and new product development.

Responsibilities

• Oversee daily kitchen tasks for line and prep cooks.
• Schedule partners to meet production needs within budget.
• Maintain clean, sanitary kitchen and walk-ins.

Skills

Sous Chef experience

Leadership

Inventory management

Labor cost control

Menu costing

Communication

Education

Culinary training or equivalent

Job description

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 -

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