Upscale French Cuisine Sous Chef - Lead Kitchen

Lombardi Family Concepts, Inc.; Houston (TX); On-site; USD 52,000 - 68,000; Full time

Job summary

Lombardi Family Concepts, Inc. in Houston, TX, seeks a well-rounded Sous Chef with French cuisine experience to lead kitchen operations alongside the Executive Chef and General Manager.

Ideal candidates will have 3-5 years of Sous Chef or Chef de Partie experience, strong leadership, excellent communication, and a professional demeanor, with a focus on quality, cost control, and guest satisfaction. DOH Food Protection certification is preferred, and the role includes inventory management, staff

Qualifications

• Minimum 2 years at a Sous Chef level management position for upscale, full-service establishments.
• French cuisine experience required.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Knowledge of raw materials, production processes, quality control, costs for food preparation.
• Clear, positive, energetic communication skills, both verbal and written.
• Reliable, responsible, and dependable.

Responsibilities

• Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
• Responsible for accurate creation and presentation of all food items served to guests.
• Ensure quality and accuracy in preparation of all menu items.
• Execute all paperwork associated with Sous Chef position.
• Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
• Help achieve company goals for sales, cost control and profitability.
• Responsible for ordering, stocking and managing inventory levels and quality.
• Must maintain a professional and welcoming attitude while at work.

Skills

Sous Chef experience

Leadership

Communication

French cuisine

Education

Culinary degree

Hospitality degree

Job description

Lombardi Family Concepts, Inc. in Houston, TX, seeks a well-rounded Sous Chef with French cuisine experience to lead kitchen operations alongside the Executive Chef and General Manager.

Ideal candidates will have 3-5 years of Sous Chef or Chef de Partie experience, strong leadership, excellent communication, and a professional demeanor, with a focus on quality, cost control, and guest satisfaction. DOH Food Protection certification is preferred, and the role includes inventory management, staff