Sous Chef

Cosm; The Colony (TX); On-site; USD 55,000 - 85,000; Full time

Job summary

Cosm is seeking a Sous Chef to oversee daily kitchen operations, ensure quality and consistency of recipes, and manage food-related costs and labor budgets. The role requires strong leadership and hands-on involvement in hiring, training, and continuous development of kitchen staff.

The candidate will enforce health and safety standards, coordinate inventory and ordering, and ensure compliance with policies while maintaining flexibility to work weekends and holidays as needed.

Qualifications

• Culinary school graduate or related training required.
• Must possess applicable state/local licenses and certifications.
• 3+ years of high-volume kitchen experience.
• 2+ years in kitchen management.
• Must be able to lift, stand, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Exposure to hot kitchen elements or cleaning materials.
• Strong leadership skills to manage and motivate the team.
• Excellent written and verbal communication skills and the ability to multitask.

Responsibilities

• Ensures all recipes are consistent in quality, appearance and production timeframes are adhered to for all items produced.
• Ensuring opening and closing procedures for kitchen staff are completed.
• Schedules team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Track and manage the inventory, preparing and ordering all items for kitchen.
• Manage the labor daily in the labor management system.
• Oversee the team member hiring, training, and continued development.
• Monitor equipment maintenance and condition.
• Address team member and guest concerns and provide support in escalating situations.
• Conduct annual performance reviews for the kitchen line team members.
• Monitors all kitchen areas to ensure that all Health and Safety guidelines are in place and being followed and ensure OSHA codes and policies are followed at all times.
• Maintain complete knowledge of and comply with all departmental policies, procedures and Cosm standards
• Open and flexible schedule with the availability to work weekends and holidays as necessary

Skills

Leadership

Communication

Multitasking

Team management

Education

Culinary school certificate or equivalent

3+ years high-volume kitchen experience

2+ years kitchen management

Job description

Summary:

The Sous Chef will be responsible for the overall daily operation of the Kitchen, as well as responsible for the food and food-related costs, procedures, quality, and all back-of-house labor percentage budgets.

Responsibilities:

• Ensures all recipes are consistent in quality, appearance and production timeframes are adhered to for all items produced.
• Ensuring opening and closing procedures for kitchen staff are completed.
• Schedules team members within budgeted labor cost; approves vacation requests ensuring that staffing levels are still met.
• Track and manage the inventory, preparing and ordering all items for kitchen.
• Manage the labor daily in the labor management system.
• Oversee the team member hiring, training, and continued development.
• Monitor equipment maintenance and condition.
• Address team member and guest concerns and provide support in escalating situations.
• Conduct annual performance reviews for the kitchen line team members.
• Monitors all kitchen areas to ensure that all Health and Safety guidelines are in place and being followed and ensure OSHA codes and policies are followed at all times.
• Maintain complete knowledge of and comply with all departmental policies, procedures and Cosm standards
• Open and flexible schedule with the availability to work weekends and holidays as necessary

Qualifications:

• Culinary school graduate or related training required
• Must possess applicable state/local licenses and certifications
• 3+ years of high-volume kitchen experience
• 2+ years in kitchen management
• Must be able to lift, stand, and bend for extended periods of time.
• Must be able to bend and lift up to 50 lbs.
• Exposure to hot kitchen elements or cleaning materials
• Strong leadership skills to manage and motivate the team
• Must have excellent written and verbal communication skills and the ability to multitask

Disclaimer: This job description reflects the general duties of the role but is not intended to be all-inclusive. Responsibilities may change or be added based on business needs at any time, with or without notice, consistent with applicable laws and regulations.