Sous Chef

United Surgical Partners International, Inc; Frisco (TX); On-site; USD 52,000 - 70,000; Full time

Job summary

United Surgical Partners International, Inc. is seeking a Sous Chef for our on-site kitchen in Frisco, TX. You will supervise kitchen staff, ensure sanitation and safety, and manage food quality and inventory under the direction of the Executive Chef.

The ideal candidate has strong leadership, excellent communication, and the ability to train staff. Experience in high-volume dining and compliance with city/state regulations is preferred.

Qualifications

• Must be able to read and write English.
• Basic math skills including addition, subtraction, multiplication, division, fractions and percentages.
• Able to lift up to 25 pounds regularly and up to 50 pounds occasionally.
• Experience as Sous Chef in high-volume settings preferred.
• Proven leadership and staff management abilities.

Responsibilities

• Supervise kitchen personnel under the direction of the Executive Chef.
• Maintain sanitation procedures and organize work areas.
• Oversee all food purchases under designated levels.
• Maintain food storage, receiving, rotation, and stocking.
• Maximize daily sales and manage costs and labor.
• Ensure compliance with health and sanitation standards.
• Empower staff to deliver high customer service.
• Recruit and retain staff; provide feedback on performance.

Skills

Leadership

Staff supervision

Food safety

English literacy

Mathematics

Tools

Computer skills

Job description

Sous Chef’s essential duties:

• Supervise kitchen personnel under the direction of the Executive Chef


• Maintain sanitation procedures and organize work areas effectively.


• Adhering to all city, state, OSHA & JACHO safety and sanitation standards


• Oversee all food purchases under the designated levels.


• Maintain food storage, receiving, rotation, and stocking as per established levels.


• Financial/Operations: accountable to maximize daily sales and effectively manage costs and labor


• Maintain all areas of food and nutrition services responsibility daily


• Responsible for compliance with all environmental and health board requirements related to the preparation and service of food and beverages


• Maintain safety and sanitation standards.


• Ability to empower staff to deliver the highest customer service standards


• Ensure the highest level of quality product and service


• Ensure health inspection reports are within acceptable standards


• Execute all special events to company standards and specifications


• Ensures staff morale is maintained at the highest level


• Manages staff training and employee relations


• Takes an active part in the recruitment and retention of staff


• Responsible for providing direct and honest feedback to staff regarding individual performance

Qualifications:

• Minimum: Must be able to read and write English. Must possess basic math skills including addition, subtraction, multiplication, division, fractions and percentages. Must be able to apply common sense and understanding to carry out written and /or verbal instructions. Must be able to regularly lift and/or move up to 25 pounds and occasionally lift and /or move up to 50 pounds.


• Preferred: three years + experience as Sous Chef in high volume full service, hotel, or casual dining/quality restaurant


• Proven leadership skills with the ability to motivate and manage all levels of staff


• Meet all city, county, state, and federal certification standards


• Ability to prepare aesthetically pleasing and appetizing menus.


• Demonstrate food creativity daily.


• Ability to operate and instruct on all kitchen and cafeteria cooking/holding equipment.


• Computer skills are preferred.


• Experience in all phases of cooking required


• Effective communication and organizational skills are essential for exercising independent judgment.


• Strong verbal communication skills