Sous Chef

Sixty Three Restaurant; Lakeway (TX); Presencial; USD 65.000 - 78.000; Jornada completa

Descripción de la vacante

Sixty-Three Restaurant in Lakeway, TX is seeking a hands-on Sous Chef to keep the kitchen organized, supervise the culinary team, and support multiple resort outlets including Sixty-Three Restaurant, Banquets, and Grab and Go options. You will manage purchasing, cost controls, and ensure recipes, plating, and quality meet company standards while training line cooks and ensuring sanitation.

This full-time role requires leadership, a culinary background, and strong communication to maintain smooth

Formación

• Food Handlers or ServSafe Manager certificate required.
• Experience calculating figures, amounts, and percentages.
• Must have computer skills including browser, email, math, and data entry.
• Experience with ordering and inventory systems.
• Ability to lead and delegate in a kitchen team.

Responsabilidades

• Prepare and place food and kitchen supply orders within budgets.
• Coordinate deliveries and resolve shortages with vendors.
• Maintain organized purchasing records, invoices, inventory counts, and cost tracking.
• Support daily prep, station setup, line cooking, and service.
• Provide shift-level direction to cooks and stewards.
• Ensure proper food safety practices and storage.

Conocimientos

Food safety certification

Vendor management

Inventory management

Leadership

Communication

Cost control

Plating and recipe execution

Budgeting

Educación

High school diploma or equivalent

Culinary training or certificate

Herramientas

Inventory systems

POS/foodservice software

Descripción del empleo

Sous Chef# Sous ChefLakeway Resort - City of Lakeway, TX 78734## OverviewLevelExperiencedPosition TypeFull TimeEducation LevelNot SpecifiedCategoryRestaurant - Food Service## DescriptionPOSITION SUMMARYThe Sous Chef’s primary focus is keeping the restaurant kitchen organized, stocked, and ready for service while providing hands-on support to the culinary team. The Sous Chef supports food production for resort-wide outlets including Sixty-Three Restaurant, Banquets, Grab and Go options, employee meal options, and other hotel food and beverage operations as assigned. Working alongside the culinary team, this role provides direction and ensures that recipes, cooking methods, plating, and/or packaging meet company standards. The Sous Chef assists with daily purchasing, vendor relationships, kitchen administration, and culinary operations. The Sous Chef also implements food-cost controls and ensures that food storage areas are organized, properly stocked, and rotated in accordance with food-handling and sanitation procedures.ESSENTIAL FUNCTIONS & CORE RESPONSIBILITIESOrdering and Vendor Relationships* Prepare and place food and kitchen supply orders within approved budgets, purchasing procedures, and product specifications.* Adjust order quantities and pars based on inventory, occupancy, reservations, events, and expected business levels.* Coordinate deliveries and resolve shortages, substitutions, quality concerns, pricing discrepancies, and credits with vendors.* Check deliveries against orders and invoices for quantity, quality, temperature, and pricing; ensure proper receiving and storage.* Compare pricing and product availability and recommend purchasing improvements to the Executive Chef.Kitchen Administration and Cost Control* Maintain organized purchasing records, invoices, credits, inventory counts, and order guides; submit paperwork promptly for processing.* Support month-end inventory, food cost tracking, recipe costing, and waste monitoring.* Keep prep lists, production sheets, temperature logs, and other kitchen records current.* Communicate product shortages, cost changes, equipment issues, and operational needs to the Executive Chef.Restaurant Kitchen and Operational Support* Support daily prep, station setup, line cooking, and service execution.* Follow established recipes, portions, plating, and food quality standards; coordinate timing with front-of-house colleagues.* Provide shift-level direction and hands-on guidance to cooks and stewards as assigned by the Executive Chef.* Maintain clean, organized storage and work areas, proper labeling and rotation, and consistent food safety practices.* Assist other kitchens and events as business needs require.* Other reasonable job-related duties as assigned by management.## QualificationsKNOWLEDGE, SKILLS & COMPETENCIES* Food Handlers or ServSafe Managers certificate required.* Must have experience calculating figures, amounts, and percentages.* Must have computer skills to include web browser, email, math, and data entry skills.* Previous experience with ordering and inventory systems.* Must be able to communicate effectively with the culinary team by delegating responsibilities clearly and following up to ensure work is completed to company standards.* Experience contributing to positive and engaged teams with the ability to motivate teams and drive them to success.* Neat and clean clothing and good grooming standards.EDUCATION & EXPERIENCE* High school diploma or equivalent required; formal culinary training, certificate or degree in culinary arts is preferred.* Previous culinary leadership role is required.* Minimum of 5 years’ cooking experience in fine dining kitchen or production environment preferred.