Sous Chef

Kids for the Future; Austin (TX); On-site; USD 65,000 - 70,000; Full time

Benefits offered by this job

Health benefits

Growth opportunities

Job summary

Kids for the Future in Austin, TX is seeking a passionate Sous Chef to lead a high-volume kitchen and mentor a dedicated culinary team. You will work alongside FOH and BOH staff to deliver a memorable guest experience and maintain high standards of quality and presentation during service hours.

The role emphasizes hands-on leadership, staff development, and rigorous adherence to health codes, with a strong focus on teamwork and guest satisfaction within a fast-paced environment.

Qualifications

• Minimum three years of high-volume, full-service kitchen experience.
• Ability to coach and mentor staff in a fast-paced environment.
• Strong understanding of guest service and kitchen operations.

Responsibilities

• Culinary Leadership and Development: Lead, guide, and develop the culinary team.
• Operational Oversight: Direct all culinary operations to ensure quality and timely service.
• Food Preparation and Quality: Personally prepare meals to maintain high quality and presentation.
• Talent Management: Coach and manage staff, schedule duties, and monitor performance.
• Recipe and Presentation Analysis: Review recipes and plating to uphold standards.
• Inventory and Cost Control: Maintain par levels and manage food costs.
• Compliance and Safety: Enforce health codes and proper food handling procedures.
• Equipment Maintenance: Ensure equipment and facilities are well maintained.

Skills

Culinary leadership

Team leadership

Communication skills

Food handler certification

Job description

• Location 501 W 6th St,Austin, TX, 78701,United States
• Base Pay $65,000.00 - $70,000.00 / Year
• Job Category Culinary, BOH, Chef
• Employee Type FT Exempt
• Manage Others Yes

Description

We are looking for more than just a Sous Chef; we seek a passionate leader to join our growing team. In this role, you will be instrumental in fostering a collaborative environment where our teams genuinely enjoy their work and care for one another. You will lead and support a team dedicated to ownership and care in crafting and delivering a meaningful guest experience..

The Sous Chef will be present during service hours, working side by side with the teams. The standards are high, and commitment is a priority.

Seeking a local candidate or someone soon to be local in the Austin area.

Key Responsibilities

• Culinary Leadership and Development: Lead, guide, and develop the culinary team.
• Operational Oversight: Assist in the direction and oversight of all culinary operations, ensuring the delivery of outstanding products.
• Food Preparation and Quality: Personally prepare and produce all meals, maintaining high food quality and exceptional presentation.
• Talent and Management: Exhibit culinary talents while leading the staff and effectively managing all food-related systems.
• Recipe and Presentation Analysis: Analyze recipes and plate presentation to maintain standards.
• Inventory and Cost Control: Maintain desired food inventory levels and manage food costs efficiently. Responsible for ordering products to ensure all par levels are maintained.
• Compliance and Safety: Ensure work area is in compliance with health codes at all times. Supervise and enforce the correct procedures for preparation, presentation, and portion control for all raw and cooked foods, in accordance with our standards and food regulations.
• Equipment Maintenance: Ensure that all equipment and facilities are in good working order and properly maintained.

Team Leadership and Development

• Exhibit a passion for culinary excellence, a meticulous attention to detail, and a collaborative team-player attitude.
• Model the organization\'s Core Values, Standards, and Policies, acting as a true champion for the brand.
• Provide consistent care, active listening, clear direction, and daily collaboration to foster a positive team environment.
• Possess strong leadership capabilities to mentor, energize, and manage a diverse team.
• Partner effectively with Front-of-House (FOH) management to define and uphold all operational and service expectations.
• Take full responsibility for the entire team member life cycle, including:
• Recruiting, selecting, orienting, and training.
• Assigning duties and creating schedules.
• Coaching, counseling, and overseeing all aspects of performance management and development.
• Active involvement in the selection, performance review/development, and separation processes.
• Maintain high team morale by addressing all issues with care, discretion, and efficiency.
• Conduct meaningful daily pre-shift meetings for all Back-of-House (BOH) team members.

Desired Qualifications

• Minimum of three (3+) years of current high-volume and full-service restaurant kitchen experience required
• Proven knowledge of commonly-used concepts, practices, and procedures in a culinary setting
• Extensive understanding of guest service and the importance of the guest experience
• Proven ability to accurately calculate P&L and implement spending changes is required
• Must have flexibility and be adaptable to all types of changes
• Will be present during service hours, working side by side with the teams at home venue or other venue locations.
• Must be polished, professional, friendly, dynamic, and able to multitask
• Proven ability to coach and mentor
• Must be able to create fun in a fast-paced and stressful environment
• Must have strong communication and interpersonal skills to deal effectively with all types of business contacts
• A valid Food Handler Card is required and must be obtained before entering this position

What We Offer

• Medical, dental, and vision benefits
• A collaborative leadership team and opportunities for growth