Lead Sous Chef – High-Volume Bakery & Kitchen

H.E.B.; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

H.E.B. in Austin, TX is seeking a Sous Chef to oversee daily kitchen operations for line cooks, prep cooks, Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners, ensuring production for the Chef's Case, Soup/Salad/Sandwich Bar and catering.

You will help schedule Partners within budget, keep a clean and sanitary area, supervise staff, and support in menu costing and new product development.

Qualifications

• Professional Culinary Degree or equivalent combination of culinary training and/or experience.
• Excellent customer service skills.
• Ability to execute high volume production.
• Excellent communication and organization skills.
• Experience in ordering, inventory maintenance, and shrink control.
• Proficiency with automated reporting systems including inventory, food cost, scheduling and labor reporting.

Responsibilities

• Oversee daily kitchen responsibilities for line cooks, prep cooks, artisans, pastry specialists and bakery partners to produce all required products.
• Assist in scheduling Partners to meet production within budgetary guidelines and maintain sanitary standards.
• Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.
• Support in new product development and menu costing.

Skills

Customer service

High-volume production

Communication skills

Organization skills

Culinary skills

Inventory/food cost management

Staff supervision/cross-training

Education

Professional Culinary Degree or equivalent

Tools

Inventory/Time & Attendance systems

Job description

H.E.B. in Austin, TX is seeking a Sous Chef to oversee daily kitchen operations for line cooks, prep cooks, Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners, ensuring production for the Chef's Case, Soup/Salad/Sandwich Bar and catering.

You will help schedule Partners within budget, keep a clean and sanitary area, supervise staff, and support in menu costing and new product development.