Sous Chef

Courtyard Flower Mound LLC; Flower Mound (TX); In loco; USD 52.000 - 68.000; Tempo pieno

Descrizione del lavoro

Courtyard Flower Mound LLC in Flower Mound, TX, is seeking a hands-on Sous Chef to support the Chef & Beverage Manager in daily culinary operations for the hotel restaurant, breakfast service, banquets, and catering. This lead role supervises kitchen staff, ensures food quality and safety, and helps execute menus.

You will oversee line checks, train staff, coordinate with banquet teams, manage inventory, and help control costs while delivering exceptional dining experiences for guests and events.

Competenze

• Previous experience as a Sous Chef, Lead Cook, or supervisory culinary role required.
• Hotel, resort, banquet, or full-service restaurant experience preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to lead and motivate a diverse culinary team in a fast-paced environment.
• ServSafe Certification or equivalent food safety certification preferred.
• Strong organizational, communication, and time-management skills.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Mansioni

• Oversee daily culinary operations for hotel restaurant, breakfast service, banquets, and catering.
• Supervise kitchen staff, ensure food quality and consistency, and maintain safety standards.
• Assist with menu execution and seasonal menus in line with brand standards.
• Coordinate with front-of-house and banquet teams to ensure seamless service.
• Monitor inventory, food costs, and labor efficiencies to control expenses.

Conoscenze

Culinary leadership

Food safety

Team motivation

Scheduling flexibility

Communication

Time management

Staff training

Descrizione del lavoro

Description

Reports To: Chef & Beverage Manager

Job Summary

The Sous Chef supports the Chef & Beverage Manager in overseeing daily culinary operations for the hotel's restaurant, breakfast service, banquet functions, and catering events. This hands-on leadership position is responsible for supervising kitchen staff, ensuring food quality and consistency, maintaining food safety standards, controlling costs, and assisting with menu execution. The Sous Chef serves as the lead culinary supervisor in the absence of the Chef & Beverage Manager and plays a key role in delivering exceptional dining experiences for guests.

Essential Duties and Responsibilities

Culinary Operations & Food Preparation

• Assist the Chef & Beverage Manager with the execution of seasonal menus and daily specials in accordance with brand standards and guest expectations.
• Prepare and cook menu items while ensuring consistency in taste, quality, portioning, and presentation.
• Supervise kitchen team members during food preparation, cooking, and plating for restaurant, breakfast, and banquet operations.
• Monitor recipe adherence and quality standards for all food produced.
• Assist in developing banquet and event menus for weddings, meetings, conferences, and special occasions.
• Ensure special dietary requests, food allergies, and dietary restrictions are properly accommodated.
• Conduct line checks and quality inspections throughout service periods.

Kitchen Leadership & Team Development

• Provide daily direction, coaching, and support to cooks, prep cooks, and other culinary team members.
• Assist with scheduling, training, and onboarding of kitchen staff.
• Maintain a positive and productive work environment that promotes teamwork and accountability.
• Communicate effectively with front-of-house, banquet, and management teams to ensure seamless operations.
• Assume leadership responsibilities during shifts when the Chef & Beverage Manager is not present.

Banquet & Event Support

• Coordinate food production and service timelines for banquet and catering events.
• Ensure banquet meals are prepared and presented according to established standards and event specifications.
• Work closely with banquet and event teams to ensure timely execution of all functions.
• Assist with buffet setups, plated meal service, and specialty culinary presentations.

Inventory, Cost Control & Purchasing

• Assist with food inventory management, ordering, and receiving of products.
• Monitor product usage to minimize waste and support food cost goals.
• Ensure proper rotation, labeling, storage, and handling of all food products.
• Report inventory shortages, quality concerns, and purchasing needs to the Chef & Beverage Manager.
• Support efforts to maintain budgeted food costs and labor efficiencies.

Food Safety & Compliance

• Maintain compliance with all health department regulations, food safety standards, and company policies.
• Ensure kitchen cleanliness and sanitation standards are consistently met.
• Monitor proper food temperatures, storage procedures, and safe food handling practices.
• Participate in kitchen inspections and corrective action plans as needed.

Guest Experience

• Ensure all food leaving the kitchen meets quality, presentation, and timing standards.
• Support the delivery of exceptional dining and banquet experiences for hotel guests and event attendees.
• Respond promptly and professionally to guest concerns related to food quality or service.
• Assist in creating memorable culinary experiences that enhance guest satisfaction and loyalty.

Requirements

Qualifications

• Previous experience as a Sous Chef, Lead Cook, or supervisory culinary role required.
• Hotel, resort, banquet, or full-service restaurant experience preferred.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
• Ability to lead and motivate a diverse culinary team in a fast-paced environment.
• ServSafe Certification or equivalent food safety certification preferred.
• Strong organizational, communication, and time-management skills.
• Ability to work flexible schedules, including evenings, weekends, and holidays.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to lift and carry up to 50 pounds.
• Ability to work safely in hot, cold, and fast-paced kitchen environments.
• Frequent bending, reaching, lifting, and repetitive motions required