Sous Chef

Berg Hospitality Group; Houston, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Job summary

Berg Hospitality Group in the United States is seeking a Sous Chef to assist the Executive Chef with back-of-house operations, ensuring recipes are followed and a clean, safe kitchen. You will help lead staff, manage labor and food costs, and schedule shifts to maintain quality during high-volume service while upholding brand standards.

Join a dynamic team focused on guest experience, operational efficiency, and ongoing development of kitchen staff in a fast-paced dining environment.

Qualifications

• Excellent guest service and hospitality skills.
• Strong people oriented leadership skills.
• Strong analytical and decision-making skills.
• Proven ability to build and cultivate positive working relationships.
• Self-motivated with strong organizational skills and attention to detail.
• Time management and ability to meet deadlines.
• Ability to work flexible hours, including nights and weekends.

Responsibilities

• Embody brand standards in all communications and performance.
• Support BOH operations, including food and labor cost management.
• Labor scheduling based on sales forecasting.
• Conduct regular inventories to maintain stock levels and profitability.
• Expedite in a high-volume kitchen while maintaining quality and consistency.
• Maintain clean kitchen stations and equipment; perform inspections.
• Collaborate with management to train staff and improve guest experience.
• Work with the team to achieve objectives in sales, service, quality and sanitation.

Skills

Excellent guest service

People leadership

Analytical decision making

Relationship building

Organizational skills

Time management

Flexible hours

Education

Bachelor’s degree in culinary field

Associates degree in culinary field

Job description

Description

Summary:

The Sous Chef is responsible to assist the Executive Chef with back of house operations while maintaining company standards and expectations. The position will ensure that preparations for food and beverage are in line with standard recipes, as well as maintaining a clean, safe, and organized workplace.

Essential Duties and Responsibilities:

• Embody the standards of the brand by displaying professionalism in all forms of communication and performance
• Ensure continuous development in quality of guest experience, service, operational efficiency, and employee retention
• Work collaboratively as part of the management team to achieve company objectives in sales, service, quality, sanitation, and cleanliness by training employees and creating a positive work environment
• Expedite in a high-volume kitchen while maintaining quality and consistency
• Ensure all food and products are consistently prepared and served according to the recipe specifications
• Maintain clean kitchen stations and equipment by conducting inspections and preventive maintenance
• Responsible for supporting BOH operations, including food and labor cost
• Labor scheduling based on sales forecasting
• Conduct regular inventories according to the company’s policies to maintain proper stock levels and profitability

Requirements

Required Skills/Abilities:

• Excellent guest service and hospitality skills and professional presentation
• Strong people oriented leadership skills
• Strong analytical/decision making skills
• Proven success of building and cultivating strong positive working relationships
• Self-motivated with excellent organizational skills and attention to detail
• Time management and deadline oriented
• Ability to work flexible hours, including nights and weekends

Education and Experience:

• Minimum 2 years culinary management experience preferably in fine dining
• Bachelor’s or associates degree in a culinary related field a plus
• Ability to work in a high pressure, fast-paced environment