Sous Chef

Austin, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $65,000.00 - $75,000.00

Benefits

PTO

hotel and restaurant discounts available at select LodgeWorks properties

Health Insurance

Vision Insurance

Dental Insurance

401K plans with matching contributions

Paid holidays

Short term and long term disability (company sponsored)

Referral bonuses

flexible spending accounts

Job Description

LodgeWorks is a respected and privately held hotel development and management company with a storied history and a footprint spanning across the United States. While the company's name may not appear on the hotels themselves, its influence and culture resonate deeply throughout its portfolio. LodgeWorks manages an impressive collection of 18 hotels, including the award-winning Archer Hotel boutique collection, alongside properties bearing well-known brands such as Hyatt Place, Hyatt House, Aloft, Hilton Garden Inn, and Hampton Inn. With over 35 years of industry experience, LodgeWorks has earned a reputation as an innovator in the hotel management sector. The company has... Show More

Job Requirements

High school diploma or equivalent
Minimum six months related experience in restaurant or service industry preferred
Ability to exert up to 60 pounds of force occasionally
Ability to stand for an entire shift or extended periods
Ability to reach overhead, utilize both hands, lean over, stoop and kneel
Strong commitment to teamwork and hospitality
Excellent communication skills
Ability to follow directions, guidelines and work objectives
Eager to be part of a great work culture and team

Job Qualifications

High school diploma or equivalent
Demonstrated leadership skills in a culinary environment
Experience working in a high-volume kitchen
Knowledge of food safety standards and sanitation procedures
Strong communication and interpersonal skills
Ability to work under pressure and adapt to a fast-paced environment
Experience with inventory management and cost control
Familiarity with standardized recipes and portion control
Proven ability to supervise and motivate kitchen staff
Culinary degree or certification preferred but not required

Job Duties

Supervise activities of assigned staff, communicate goals, and assign/schedule work
Communicate and enforce policies and procedures
Oversee methods of preparation, portion sizes, and timeliness of food preparation
control food usage to minimize waste
Inspect the cleanliness of the line floor and all kitchen stations
Maintain and strictly abide by proper storage procedures and state sanitation and health regulations
Ensure the department and each station is properly staffed for each meal period
Support senior leadership by developing and assuming key management responsibilities
Ensure the completion of all opening and closing procedures by BOH employees
Review the following days menus
review inventory and purchase food and supplies as needed
maintain inventory control procedures
Assist in determining the minimum and maximum stocks of all food, material and equipment
Assist in cooking and food preparation as required
Understand completely all policies, procedures, standards, specifications, guidelines, and training programs set forth by the Executive Chef/Chef de Cuisine and Director of Food & Beverage
Ensure that all products are received in correct unit, count and condition
Ensure deliveries are performed in accordance with restaurant and hotel policies and procedures
Responsible for end of month inventory
Promote teamwork and quality service through daily communication and coordination with other departments
Report to work punctually and assist in the event of an emergency
Lead coach the team towards achieving exceptional guest service and employee satisfaction results
Oversee all quality control of recipes and adherence to all recipes
Prepare daily work assignments and delegate to staff
Assist in scheduling and payroll monitoring
Assist in any other task or duties as requested by management

Job Location

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