Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $48,500.00 - $65,400.00
Work Schedule
Day Shifts
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee meal discounts
Career development opportunities
flexible scheduling
Job Description
This opportunity is with a respected culinary establishment specializing in farm-to-fork dining experiences, located in the Rio Grande Valley. The company is committed to showcasing local, seasonal ingredients and traditional regional cuisine with a modern twist, emphasizing sustainability and organic farming practices. This is a full-time, exempt position reporting directly to the Executive Chef, offering an engaging and dynamic work environment for culinary professionals passionate about quality, innovation, and leadership in food service.
The role of PM Sous Chef is a pivotal leadership position responsible for overseeing the evening kitchen operations and managing the PM team during dinner service. ... Show More
The role of PM Sous Chef is a pivotal leadership position responsible for overseeing the evening kitchen operations and managing the PM team during dinner service. ... Show More
Job Requirements
- Possesses experience in a kitchen environment with a farm to fork background
- Knowledge to execute cooking dinner, desserts, and all aspects of food prep
- Knowledge of Rio Grande Valley cuisine and a passion for using local, seasonal ingredients
- Strong leadership and management skills, with experience in leading a team in a fast-paced environment
- Self-motivated, with solid organizational and communication skills both as a leader and member of a team
- Able to sit, stand, bend, squat, reach and walk 10 hours a day
- Able to lift and carry 50 lbs. in short intervals throughout the day
- Willing and able to work a varied schedule to include 10-hour days, mornings, evenings, weekends, and holidays
Job Qualifications
- Experience in a professional kitchen setting
- Demonstrated culinary skills in food preparation and presentation
- Leadership experience managing kitchen staff
- Knowledge of food safety regulations and hygiene standards
- Ability to develop new recipes and menu items
- Effective communication and training skills
- Familiarity with inventory management and kitchen operations
Job Duties
- Come to work on time and ready to work
- Set up the kitchen space daily
- Assist with completing any unfinished prep tasks and break down of the prep space before service
- Ensure Sani-buckets and tasting spoons are set up and maintained as needed
- Clean workstations before and after every shift, including floors, walls, hoods, counters, equipment, and sorting and removing trash
- Be able to work and teach any station in the kitchen
- Check in Line Cooks and ensure all are equipped with the information and resources needed to complete their work
- Maintain proper hygiene practices for the team and self
- Start each shift by checking each station's prep list and end each shift by checking off that all prep lists are done properly for the following shift
- Note food quantities as they run low or high and communicate to Executive Sous Chef or Executive Chef
- Supervise PM service for quality, plating, and standards
- Work on daily specials and have them approved by Executive Chef
- Learn the menu pricing strategies used by Executive Chef
- Work directly with Executive Sous Chef and Executive Chef in recipe and menu development
- Maintain the cleanliness and organization of the workspaces and walk-ins, including breaking down boxes, sorting and removing trash, and checking inventory for items needing to be disposed of
- Ensure proper functionality of all kitchen equipment
- Monitor refrigerator temperatures and storage procedures to ensure food safety
- Maintain the integrity of your personal knives and tools and respect the tools made available to you
- Check out the PM Team before they may leave
- Get checked out by direct supervisor before you may leave
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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