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

Retirement Plan

Paid holidays

Career Development

Job Description

BOA Steakhouse is a premier American steakhouse dining experience located in Southern California, renowned for its inventive traditional dishes, vibrant ambiance, and an extensive array of custom cocktails. As part of the Innovative Dining Group's esteemed collection, which includes popular establishments such as Sushi Roku and Katana Robata & Sushi Bar, BOA Steakhouse stands out in the competitive dining scene with its commitment to exceptional hospitality and culinary innovation. It has become a favored destination for discerning diners and culinary enthusiasts alike, seeking not only quality food but also a dynamic and memorable atmosphere. The steakhouse excels in blending classic American culinary elements with modern twists, consistently delivering excellence in food and service. BOA Steakhouse's innovative approach is coupled with a dedication to creating an inclusive and welcoming environment for both guests and employees, making it a forward-thinking leader in the restaurant industry.

The role of Sous Chef at BOA Steakhouse offers an exciting opportunity to be part of a dynamic kitchen team that supports the Executive Chef in maintaining the highest food quality and service standards. This full-time position, with a competitive pay range of $25 to $30 per hour, involves supervising kitchen operations, managing kitchen staff, and ensuring adherence to company standards and health regulations. The Sous Chef will be instrumental in training and motivating the culinary team, assisting with scheduling, and overseeing daily kitchen functions such as inventory management, food preparation lines, and compliance with sanitation and safety protocols. The ideal candidate will thrive in a high-energy environment and demonstrate exceptional leadership abilities, operational skills, and a passion for culinary excellence. By joining BOA Steakhouse, you will embark on a culinary journey that offers professional growth within an innovative dining group dedicated to delivering outstanding guest experiences and fostering a positive work atmosphere. This role not only demands culinary expertise but also strong communication skills, a commitment to continuous learning about food trends, and the capacity to manage a diverse and talented team efficiently while maintaining impeccable standards of service and hospitality.

Job Requirements

Completion of a post-secondary culinary arts program or equivalent experience
Experience in a supervisory role preferably
Valid Food Handler Card at time of hire
Must be eighteen years of age or older
Proficient in Microsoft Suite including Outlook, Word, and Excel
Familiarity with Restaurant POS Systems
Ability to work standing for long periods and lift up to 75 pounds
Flexible schedule available for daytime, evening, and weekend shifts
Strong operational skills and high service standards
Excellent communication skills and customer service
Bilingual in English and Spanish a plus
Strong familiarity with food service regulations and handling procedures

Job Qualifications

Completion of a post-secondary culinary arts program or equivalent experience
Experience in a supervisory role preferably
Bilingual in English and Spanish is a plus
Basic knowledge of computers and technology
Strong familiarity with food service regulations and food handling procedures
Possess a valid Food Handler Card at time of hire
Proficient in Microsoft Suite including Outlook, Word, and Excel
Experienced with Restaurant POS Systems
Excellent customer service skills
Ability to manage multiple tasks efficiently
Excellent communication skills
Positive attitude and strong work ethic
Flexible schedule with availability for daytime, evening, and weekend shifts
Ability to understand standardized measurements, recipes, and financial reports
Ability to work standing for extended periods and lift heavy weights

Job Duties

Effectively manage kitchen staff and provide leadership and motivation throughout food service
Train and coach kitchen staff to adhere to company standards, policies, procedures, and sanitation requirements
Assist the Executive Chef in creating weekly work schedules for hourly back-of-house employees
Direct kitchen employees with food production using a hands-on approach
Responsible for daily ordering and receiving for kitchen operations and correcting shortages or quality issues
Assemble food production lines ensuring they are properly stocked during and after service
Set up production cycles and ensure proper inventory levels
Participate in recipe development and maintain in-house core recipe files
Conduct departmental orientation for new employees and participate in performance evaluations
Monitor food production areas for safety and sanitation practices
File paperwork and complete daily tasks like invoices, food budgets, and pricing
Create a positive work environment through professional and caring communication
Embody and deliver exceptional service and hospitality