Sous Chef

Ontario Trillium Foundation; 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

Ontario Trillium Foundation is seeking a Sous Chef responsible for maintaining food quality and hygiene standards in a professional and creative kitchen environment. You will supervise food preparation, manage kitchen staff, and drive sales with cost-effective menu items.

The role requires attention to detail and the ability to effectively manage labor and food costs while ensuring all staff are trained and tasks completed successfully.

Qualifications

• Proficient in all aspects of food preparation.
• Ability to control food and operating costs.
• Attention to detail and positive work attitude.

Responsibilities

• Supervise the preparation of all food.
• Ensure meals are produced on time and in sufficient quantities.
• Teach new staff the skills they require.
• Manage kitchen staff and oversee their work.
• Drive sales through creative menu items.

Skills

Food preparation

Creativity

Labor control

Cost management

Supervision

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.