Sous Chef

Grapevine, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $55,000.00 - $65,000.00

Work Schedule

Standard Hours

Day Shifts

Benefits

Pay Range: USD $55,000.00 - USD $65,000.00 /Yr

Job Description

The hiring establishment is a hospitality company committed to delivering exceptional experiences to its stakeholders, guests, and team members. Rooted in a mission that emphasizes creating extraordinary experiences through hospitality, the company operates with the highest standard of service in the food and beverage industry. This organization places a strong emphasis on both front-of-house and back-of-house operations, ensuring excellence in every aspect of their service delivery. The hospitality company is known for its dedication to quality, cleanliness, organization, and a positive work environment, which together contribute to a memorable dining experience for each guest. The company operates well-renowned restaurant outlets including its signature FIREBAR® brand, famous for innovative menus and superior culinary expertise.

This role is for a Sous Chef position, a key leadership role within the back-of-house team. The Sous Chef will report directly to the Executive Chef and provide vital support in managing kitchen operations. This includes overseeing food production, handling administrative responsibilities such as staffing, scheduling, ordering, and inventory control, and most importantly, fostering a clean, organized, and motivating kitchen environment. The ideal candidate will be an experienced leader, capable of maintaining high standards of food quality and an orderly kitchen while effectively managing and coaching the back-of-house team. Excellent communication skills are essential for this role, as well as the ability to stay calm and composed during high-pressure situations to ensure kitchen efficiency and guest satisfaction.

With a salary range of USD $55,000.00 to USD $65,000.00 per year, this full-time role provides a great opportunity for culinary professionals who aspire to lead and influence the success of a prominent hospitality establishment. The Sous Chef will play a critical role in upholding the company's iconic hospitality standards and contribute to the ongoing growth and reputation of the brand. The role also offers experiential growth by working closely with the Executive Chef and being involved in various facets of kitchen operations management, from hands-on food preparation to strategic administrative tasks. This comprehensive involvement ensures that the Sous Chef hones both culinary and managerial skills, positioning themselves for future leadership opportunities in the hospitality sector. Overall, this position offers a rewarding career path for individuals passionate about culinary arts, team leadership, and delivering elevated guest experiences consistently.

Job Requirements

Able to speak, read, write and understand the primary language of the work location
reach, bend, push and pull items for up to 2 hours each day
able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
able to stand and exert well-paced mobility for multiple hours in length
must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds

Job Qualifications

2 years full-service restaurant experience in a management position
Working kitchen knowledge—butchering and portion control
Be an expert in Iconic Hospitality
Must have solid communication and organizational skills
Iconic Hospitality standards
Prep Duties
Butchering and portion control
POS/Micros Knowledge
Cash handling
Food and Labor cost control
Inventory control
Safety and Sanitation procedures
NCO (Neat, clean and organized)
Able to speak, read, write and understand the primary language of the work location
Reach, bend, push & pull items for up to 2 hours each day
Able to use fingers, hands, arms and shoulders repetitively for up to 6 hours each day
Able to stand and exert well-paced mobility for multiple hours in length
Must have a sense of balance, able to bend, kneel and lift items frequently weighing up to 50 pounds

Job Duties

Our Sous Chefs are responsible for creating a positive environment that sets the expectations for quality food in a neat, clean, and organized kitchen
We expect our Sous Chefs to have excellent communication skills, as they are responsible for the back-of-house team members and certain administrative tasks, including but not limited to scheduling, staffing, ordering and inventory
Our Sous Chefs must be able to remain calm and composed in high pressure situations
Provides support to Executive Chef in all areas of responsibility
Manages back of house team members, operations, and food production for the restaurant and FIREBAR®
Provides direction, discipline and training to team members by coaching, counseling, and providing feedback and termination recommendations
Accountable for ordering and receiving produce, seafood, and main food orders
Conducts daily / bi-weekly inventory with team
Responsible for scheduling back of house team members
Responsible for team development by interviewing and hiring back of house team members to maintain staffing goals
Supervises and participates in butchering and portion control on each shift
Responsible for creating a positive environment that sets the expectation for quality food and a neat, clean and organized kitchen
Storing & Cooling food
Food handling