Sous Chef

Austin, TX, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $25.00 - $30.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Employee Discounts

401(k) Plan

Professional development opportunities

Flexible work schedule

Job Description

BOA Steakhouse is a premier dining establishment based in Southern California and part of the Innovative Dining Group, which is renowned for its collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This elegant steakhouse embodies the essence of American steakhouse cuisine with a modern, inventive twist. The restaurant has cultivated a unique atmosphere that combines inventive traditional dishes with a lively and vibrant ambiance, complemented by a carefully crafted selection of custom cocktails. Known for its unwavering commitment to unmatched hospitality, BOA Steakhouse has established itself as a top destination for food enthusiasts and tastemakers from around the world. Guests can expect a culinary experience that goes beyond the ordinary, where quality, creativity, and service excellence are the highest priorities. From the carefully sourced ingredients to the innovative culinary techniques, BOA Steakhouse takes pride in delivering a memorable dining experience.

We are currently seeking a dedicated and skilled SOUS CHEF to join the BOA Steakhouse team in Austin. This role is crucial in supporting the Executive Chef and maintaining the high standards of kitchen operations. The Sous Chef is responsible for overseeing kitchen staff and managing daily food production activities to ensure that the quality and presentation of every dish meet the company’s standards. This is a hands-on leadership position that involves direct involvement in food preparation, order management, staff training, and adherence to safety and sanitation protocols. The Sous Chef must be an effective team leader who can motivate and support kitchen personnel, ensuring smooth operations even during peak service hours. This position offers an excellent opportunity for culinary professionals who are passionate about their craft and eager to contribute to a vibrant, customer-focused kitchen environment. The candidate must be prepared to manage various administrative tasks such as scheduling, inventory control, and food budget management while fostering a positive work environment that encourages employee growth and development. Working at BOA Steakhouse means becoming part of a dynamic hospitality family that values creativity, professionalism, and exceptional service. Our ideal candidate will bring culinary expertise paired with strong leadership capabilities, a keen eye for quality, and a commitment to upholding the restaurant’s prestigious reputation. Join us at BOA Steakhouse and embark on a culinary journey unlike any other.

Job Requirements

Must be eighteen (18) years of age or older
Must have a flexible schedule, available to work daytime, evening and/or weekend shifts
Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports
Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting
Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds

Job Qualifications

Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role
Bilingual in English and Spanish a plus
Must have basic knowledge of computers, computer programs, and technology in general
Possess a strong familiarity with food service regulations and proper food handling procedures
Demonstrate strong operational skills and impeccably high standards of service
Must possess a valid Food Handler Card at the time of hire
Proficient in Microsoft Suite: Outlook, Word, Excel
and Restaurant POS Systems
Expected to continue self-education of food trends through networking, books and periodicals
Provide excellent customer service skills and the ability to remain calm and composed under pressure
Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic

Job Duties

Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service
Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements
Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees
Direct kitchen employees with food production and use a hands-on style approach when executing the line
Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards
Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service
Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary
Participate with recipe development and maintain the in-house core recipe files
Conduct departmental orientation of new employees and participate in performance evaluations
Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness
File all paperwork correctly and complete daily tasks in a timely manner including invoices, food budgets, pricing
Create a positive work environment for our employees through friendly, caring and professional communication
Embody and deliver on exceptional service and hospitality