Sous Chef

College Station, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $50,000.00 - $52,500.00

Work Schedule

Standard Hours

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional Development

Meal allowance

Job Description

The Stella Hotel is a prestigious establishment known for its dedication to providing exceptional hospitality and culinary experiences. Nestled in an inviting location, The Stella Hotel has built a reputation for combining luxury with the warm, welcoming charm of a classic hotel. With its commitment to excellence, the hotel offers a broad range of services, including fine dining, comfortable accommodations, and memorable event hosting. The team at The Stella comprises passionate professionals who strive to create a unique and personalized experience for every guest. The hotel emphasizes quality, creativity, and service, making it a noteworthy destination for travelers and locals alike who seek outstanding hospitality in every aspect of their visit.

As part of its ongoing mission to enhance the culinary offerings, The Stella Hotel is currently seeking a talented Sous Chef. This role is vital in supporting the culinary team by contributing creativity and high standards to the kitchen. The Sous Chef will work closely with the executive chef and kitchen staff to design, prepare, and present upscale "farm to fork" cuisine that features locally sourced, fresh ingredients. This position requires someone who is passionate about culinary arts and eager to engage in both administrative and hands-on cooking tasks. The ideal candidate will play an essential role in menu development by helping craft seasonal menus and innovative dishes that reflect the hotel’s commitment to quality and sustainability.

The Sous Chef will be responsible for selecting, training, and supervising kitchen personnel to ensure the highest food preparation standards are met. Working collaboratively with The Stella’s management, the Sous Chef will help maintain operational efficiency and uphold all health and safety regulations. The role demands a thorough knowledge of food products, recipes, sanitation standards, and culinary techniques. In addition, the candidate should possess strong communication skills to effectively lead the team and coordinate with management.

Attention to detail and organization are pivotal in this role, especially when monitoring food inventory, maintaining equipment, and updating recipe specifications and production records. The successful candidate will be proactive in evaluating staff performance, managing schedules, and ensuring cost and quality control measures are in place. This position offers a unique opportunity to join a dynamic, energetic culinary team at a respected hotel, showcasing your culinary talents and contributing to an exceptional dining experience for guests.

If you have a background as a Sous Chef with a flair for creative, farm-to-fork cuisine and enjoy working in a collaborative environment that values quality and innovation, The Stella Hotel invites you to apply for this exciting role. Bring your expertise, enthusiasm, and high energy to join a team that prides itself on culinary excellence and impeccable service.

Job Requirements

Must be able to speak, read, write and understand the primary language(s) used in the workplace
Must be able to read and write to facilitate communication
Requires good communication skills, both verbal and written
Must possess basic computational ability
Must possess basic computer skills
Knowledge of computer accounting programs, math skills as well as budgetary analysis capabilities required
Thorough working knowledge of hot and cold food preparation
Good working knowledge of accepted sanitation standards and applicable health codes
Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes
Thorough knowledge of food products, standard recipes and proper preparation
Ability to supervise a staff and accomplish goals on a timely basis
Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same
Extensive knowledge of the hotel, its services and facilities
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations including Title VII, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, NLRA

Job Qualifications

High school or equivalent education required
Culinary or Apprenticeship Program preferred
Minimum of two years experience as a Sous Chef in a similar size operation
Ability to obtain and/or maintain any government required licenses, certificates or permits

Job Duties

Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures
Evaluate performance, give guidance and discipline as necessary to promote quality products
Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items
Prepare requisitions for supplies and food items for production in workstation
Schedule culinary staff so that proper coverage is maintained while keeping payroll costs in line
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers
Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed
Observe production flow and make adjustments to adhere to control procedures for cost and quality
Check that all kitchen equipment is clean and in proper working condition and write work tickets for repairs
Adhere to all applicable Standard Operating Procedures