Sous Chef

LA COLOMBE DOR HOTEL & RESTAURANT; Houston (TX); On-site; USD 40,000 - 60,000; Full time

Benefits offered by this job

Health Insurance

Dental Insurance

Vision Insurance

Paid Time Off

Employee Discounts

Employee Meal

Uniforms

Job summary

LA COLOMBE DOR HOTEL & RESTAURANT is seeking a Sous Chef to ensure high standards of food production and hygiene in the kitchen. The Sous Chef will supervise food preparation, manage kitchen staff, and help create menus that meet quality expectations.

This role involves hands-on work and requires attention to detail. The ideal candidate will have experience in kitchen management, the ability to meet budget goals, and be comfortable working in a dynamic environment.

Qualifications

• Experience in food preparation and kitchen management.
• Knowledge of labor control and food cost procedures.
• Creativity in developing new menu items.

Responsibilities

• Supervise food preparation and kitchen staff.
• Ensure timely meal production and quality standards.
• Manage kitchen inventory and supplies.
• Achieve budgeted food and labor cost goals.

Skills

Food preparation

Menu creation

Staff supervision

Cost control

Job description

The Sous Chef is responsible for ensuring that the standards and quality of the food production and hygiene within the kitchen are maintained consistently at the highest level, this role is hands-on and requires attention to detail along with a positive work attitude. The Sous Chef must be creative and proficient in all aspects of food preparation, understand and be proficient in labor control, and control food and operating costs and procedures.

ESSENTIAL FUNCTIONS:

• Supervise the preparation of all food.
• Ensure all food is prepared as per food preparation requirements.
• Ensure meals are produced on time, and in sufficient quantities for the restaurant.
• Teach new staff the skills they require to perform their roles.
• Oversee and monitor the work of kitchen staff to ensure all tasks are completed as required.
• Modify or create new menus which meet the quality standards.
• Manage kitchen staff.

DUTIES & RESPONSIBILITIES:

• Ensures restaurant meets or exceeds back of house budgeted goals including budgeted labor, food and other controllable costs.
• Responsible for meeting monthly and yearly food costs of goods and labor costs goals.
• Drives sales through creative and cost-effective menu items.
• Maintain stock levels of all kitchen supplies.
• Oversee and supervise all kitchen staff.
• Ensure any staffing issues are resolved fairly and as quickly as possible.
• Perform administrative duties as assigned.
• Arrange for equipment repairs and purchases.
• Other duties as assigned by management.

Benefits:

• Health Insurance*
• Dental Insurance*
• Vision Insurance*
• Supplemental Life and Disability Insurance*
• Paid Time Off (PTO)
• Employee Discounts
• Employee Meal
• Uniforms

Working conditions:

Office, professional work environment with a combination of indoors and some exposure to outdoors.

Capacity to safely lift and carry items between 10 to 35 pounds.

Non-permanent work schedule, schedule is flexible depending on business levels and occupancy.

Essential physical requirement of sitting and standing for long periods of time, stooping and typing.

Walking, using stairs, bending, and squatting.

Exposure to constant hot environment- Heat radiating from ovens, gas burning stove etc.