Open-Kitchen Sous Chef – New Store Opening (Houston)

Eataly; Houston (TX); Híbrido; USD 65.000 - 90.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Paid Time Off

401K with match

Free family meal daily

Employee discounts

Classes on Italian cuisine

Descripción de la vacante

Eataly Houston is seeking a Restaurant Sous Chef to supervise and coordinate production of high-quality Italian dishes in a bustling open-kitchen setting. Reports to the Chef de Cuisine and manages the kitchen staff.

The role involves supervising food prep, menu planning, training cooks for quality, speed, safety and health standards, communicating changes to front of house, managing food cost, scheduling and payroll support, and handling incidents.

Formación

• 3+ years of back of house experience, including 1+ years of management experience.
• Excellent knife skills and finger dexterity.
• Bachelor’s Degree or degree from post-secondary culinary arts program preferred.

Responsabilidades

• Supervises and coordinates activities related to food preparation, kitchen and storage areas
• Participates in menu planning and actively manages food production
• Trains and works alongside cooks to ensure quality, speed, safety and health standards are consistently met
• Informs front of house personnel of menu changes, specials and shortages
• Requisitions and apportions food items and utilizes food surpluses to control food costs
• Assists with scheduling and payroll processing as requested
• Documents, investigates, escalates and resolves employee or guest incidents
• Performs other duties as required or assigned

Conocimientos

Back of house experience

Management experience

Knife skills

Finger dexterity

Educación

Bachelor’s Degree or culinary arts program

Herramientas

Commercial kitchen equipment (stand mixers ovens torches)

Descripción del empleo

Eataly Houston is seeking a Restaurant Sous Chef to supervise and coordinate production of high-quality Italian dishes in a bustling open-kitchen setting. Reports to the Chef de Cuisine and manages the kitchen staff.

The role involves supervising food prep, menu planning, training cooks for quality, speed, safety and health standards, communicating changes to front of house, managing food cost, scheduling and payroll support, and handling incidents.