Sous Chef-CCCS

Hotelvalencia; College Station (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading hotel group is seeking a Sous Chef to assist in kitchen operations and food production at their College Station location. The role involves managing kitchen staff, ensuring food safety, and participating in menu development. Ideal candidates will have a culinary degree and strong leadership skills, with a focus on maintaining high standards of quality and guest satisfaction.

Benefits

Medical, Dental, Life insurance

Paid Time Off

Community Service Days

Qualifications

• Strong understanding of culinary techniques and kitchen management.
• Knowledge of food safety standards.
• Ability to work under pressure and handle multiple tasks.

Responsibilities

• Assisting the Executive Chef with food costs and payroll control.
• Training and developing kitchen staff.
• Participating in menu creation and updates.

Skills

Culinary techniques

Kitchen management

Food safety standards

Leadership

Team management

Education

2 Year Degree

Tools

MS Office

Job description

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Description

Job Summary: Responsible for assisting the culinary team in the overall efficiency and effectiveness of the kitchen operation. Assist in food production for all outlets and banquet events, ensuring operating costs are minimized. Main responsibility is banquet food production.

Job Details

• Level: Management
• Location: Cavalry Court - College Station, TX
• Type: Full Time
• Education: 2 Year Degree
• Travel: None
• Shift: Any
• Category: Hospitality - Hotel

Description

The role involves assisting with kitchen operations, food production, cost control, menu creation, staff training, and maintaining high standards of cleanliness and hygiene. The Sous Chef will also be involved in inventory management, vendor relations, and menu development.

Responsibilities include but are not limited to:

1. Assisting the Executive Chef with food costs, payroll, and overhead control.
2. Costing menu items and controlling expenses.
3. Communicating with vendors regarding payments and deliveries.
4. Ensuring food safety and hygiene standards.
5. Training and developing kitchen staff.
6. Participating in menu creation and updates.
7. Maintaining inventory and product quality.
8. Ensuring guest satisfaction through quality service.
9. Managing kitchen equipment and safety protocols.
10. Collaborating with sales and marketing teams for promotional activities.
11. Maintaining compliance with health and safety regulations.
12. Participating in continuous improvement and culinary innovation.

Qualifications and Skills

• Basic computer skills (MS Office).
• Strong understanding of culinary techniques and kitchen management.
• Knowledge of food safety standards.
• Leadership and team management skills.
• Ability to work under pressure and handle multiple tasks.

Benefits

• Medical, Dental, Life insurance
• Paid Time Off
• Community Service Days

Valencia Hotel Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.