Restaurant Executive Sous Chef – Corner

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career Development

Meal allowance

flexible schedule

Job Description

This position is with a reputable hospitality establishment known for its commitment to culinary excellence and superior guest experiences. The company operates in the food and beverage industry, focusing on delivering high-quality dining experiences through innovative menu creations and impeccable service standards. This dynamic and fast-paced environment supports a culture of continuous learning, quality ingredient sourcing, and adherence to health and safety regulations, ensuring guests receive fresh, seasonal, and well-prepared meals at all times. As a team-oriented venue, the establishment values the professional growth of its employees, supporting career advancement and skill development within the culinary discipline.

The role of the Chef, who serves as the immediate direct support to the Restaurant Executive Chef, is critical in maintaining the culinary standards when the Restaurant Executive Chef is not on property. This position involves overseeing all food preparation activities within the outlet, ensuring that high standards are upheld in the kitchen and that all food-related concerns are managed effectively. The Chef acts as a leader and mentor to culinary staff, fostering an environment that emphasizes both quality and profitability in food and beverage services. The role includes collaborating with multiple departments such as Sales, Executive Management, and Front of House to successfully market food and beverage initiatives.

Responsibilities include developing and representing the food and beverage offerings, managing hiring and training of kitchen staff, enforcing local health and safety regulations, and organizing daily food preparation operations. The Chef is also responsible for menu creation, recipe development, maintaining usage records, and ensuring compliance with corporate HACCP and Food Safety Standards. Operationally, the Chef oversees inventory control, budget management, and payroll, ensuring the kitchen runs efficiently within established guidelines. They play an essential role in maintaining guest satisfaction by closely monitoring feedback and striving to elevate the outlet's rankings. This role requires strong analytical skills, creativity, adaptability, and leadership capabilities to build a motivated and cohesive kitchen brigade. Additionally, the role involves coaching and mentoring associates towards career advancement, promoting a cooperative and respectful work environment.

Candidates for this role should possess essential skills such as proficiency in computer applications (Excel, Word, Outlook, TM1), knowledge of all cooking and food preparation equipment, and familiarity with human resources and sales techniques. The position typically demands a blend of intellectual and physical activities, with about 35 percent of the work being cerebral and 65 percent physical. Educationally, candidates are expected to hold an Associate's degree in Culinary Arts or Business Administration, reflecting the dual needs of culinary expertise and operational management. This job provides an excellent career path for culinary professionals eager to lead, innovate, and contribute to a thriving, guest-focused food service operation.

Job Requirements

associates degree in culinary arts or business administration
relevant culinary experience
knowledge of local health department regulations
understanding of corporate HACCP and food safety SOPs
familiarity with federal guidelines
ability to manage culinary staff
strong leadership skills
computer literacy in Excel, Word, Outlook, TM1
capacity to work physical and cerebral tasks in a fast-paced environment

Job Qualifications

associates of culinary arts or business administrative
proficiency in basic computer skills featuring Excel, Word, Outlook, TM1
knowledge of cooking and preparation equipment
understanding of stewarding cleaning and maintenance equipment
basic human resources skills and knowledge
basic sales skills and technique knowledge

Job Duties

support the chef in developing and representing all food, beverage, and service of the department, creating the culture with continuous learning and training with emphasis on high quality, fresh ingredients utilizing seasonal techniques and preparations appropriate for each outlet or event, balancing quality and profit
interview, hire, as directed and train and manage all culinary staff on a daily basis
have knowledge of all current local health department, corporate HACCP and food safety SOP’s, and federal guidelines, ensure the operation is in continuous compliance
help organize, oversee and manage all food prep operations in daily operations
help create all menus, recipes, use records
help organize and execute menu implementation list and timelines
ensure continuous success of the kitchen brigade and stations assignments following the WLW SOP’s and directives, utilizing all daily forms and functions of WLW
support the chef, sales department, executive management, and outlet front of house in the food and beverage marketing and sales programs
execute all accounting procedures required not limited to and including F&B check book, food checkbook, invoice processing, payroll, monthly inventories and P&L critiques in conjunction with, or as assigned
check freshness of foods and ingredients, ensure all recipes and portion use records are followed
monitor all food related expenses and ensure budgeted levels are achieved
monitor all guest corporate feedback scores and conspire for positive influence on rankings
foster a climate of cooperation and respect between coworkers
mentor all associates for career development and advancement