Sous Chef

Katy, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Exact $13.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Meal Allowances

Career development opportunities

Job Description

Our hiring establishment is a reputable hospitality venue specializing in delivering outstanding dining experiences through exceptional culinary services. Known for its emphasis on quality, creativity, and customer satisfaction, the company prides itself on cultivating a professional kitchen environment that supports growth and innovation for culinary professionals. With a commitment to excellence in food preparation and service, the organization is dedicated to maintaining high standards in culinary arts while fostering a collaborative and efficient workplace. The company operates with a focus on a fast-paced yet positive and supportive atmosphere, making it an ideal destination for culinary experts who are passionate about food and dedicated to their craft.

We are currently seeking a skilled and dynamic Sous Chef / Line Cook to join our culinary team. This role is integral to delivering exceptional dining experiences in a fast-paced, high-quality environment. The ideal candidate will demonstrate strong leadership abilities, extensive culinary expertise, and a passion for food preparation and presentation. As a Sous Chef / Line Cook, you will play a key role in ensuring the smooth operation of the kitchen by preparing and cooking menu items according to established recipes and standards, maintaining consistency and quality. You will also oversee daily kitchen operations by supervising kitchen staff during shifts to maintain efficiency and productivity.

Additionally, the role involves assisting in menu planning, ingredient sourcing, and inventory management to optimize food costs and minimize waste. You will be responsible for making certain that all food handling and preparation adhere to food safety regulations and sanitation standards. Managing food production during various service periods, including special events such as banquets and catering functions, is a critical aspect of this position.

A significant part of your responsibilities includes supervising the dietary department when applicable, ensuring that special dietary needs are accommodated with precision and care. You will coordinate with restaurant management regarding shift management, staffing schedules, and operational requirements. Training new team members on food preparation techniques, safety procedures, and service standards will also be part of your duties.

Maintaining kitchen cleanliness and organization is essential to uphold health department compliance. Supporting inventory control efforts through tracking stock levels and placing orders as needed will help ensure uninterrupted kitchen operations. This role offers a fantastic opportunity for a dedicated culinary professional to advance their career within a vibrant hospitality environment that values quality, leadership, and innovation in culinary arts. The position provides both challenge and reward for anyone enthusiastic about food production, kitchen management, and delivering excellent service.

This is an in-person position starting at $13.00 per hour, making it an attractive employment opportunity for candidates seeking a rewarding career in culinary management within a dynamic professional kitchen setting.

Job Requirements

High school diploma or equivalent
Minimum of 2 years experience working in professional culinary roles
Experience leading kitchen teams or supervising staff
Knowledge of local and federal food safety regulations
Ability to work in a fast-paced environment and manage multiple tasks simultaneously
Strong organizational and time management skills
Effective communication skills and teamwork orientation
Flexibility to work various shifts including weekends and holidays
Physical ability to stand for prolonged periods and lift moderate weights

Job Qualifications

Proven experience in fine dining environments with banquet or catering experience preferred
Strong leadership skills with previous supervising or team management experience
Extensive culinary skills including food preparation, cooking techniques, and menu planning
Knowledge of food safety protocols and sanitation standards within the food industry
Experience in inventory management, inventory control, and food handling procedures
Ability to manage shift operations efficiently while maintaining high-quality service standards
Excellent communication skills with the ability to lead a team effectively
Familiarity with restaurant management systems related to food service management and kitchen operations
Knowledge of dietary requirements and accommodations for special diets when necessary
Background in hospitality or restaurant experience with a focus on food production and service excellence

Job Duties

Prepare and cook menu items according to established recipes and standards, ensuring consistency and quality
Oversee daily kitchen operations, including supervising kitchen staff during shifts to maintain efficiency and productivity
Assist in menu planning, ingredient sourcing, and inventory management to optimize food costs and minimize waste
Ensure all food handling and preparation adhere to food safety regulations and sanitation standards
Manage food production for various service periods, including special events such as banquets and catering functions
Supervise the dietary department when applicable, ensuring special dietary needs are met with precision
Coordinate with restaurant management on shift management, staffing schedules, and operational needs
Train new team members on food preparation techniques, safety procedures, and service standards
Monitor kitchen cleanliness and organization to uphold health department compliance
Support inventory control efforts by tracking stock levels and placing orders as needed