Sous Chef - Vidorra Grapevine

Keller, TX, USA|

Job Overview

Job Description

Vidorra 'Cocina de Mexico' is a vibrant restaurant that truly celebrates Mexican food, drink, and culture. Inspired by the phrase meaning "the good life," Vidorra offers bold and exciting Mexican flavors that promise a memorable dining experience. The restaurant is renowned for its extensive tequila selection, a unique cocktail program, and its lively, social atmosphere that brings people together to enjoy authentic Mexican cuisine in a contemporary setting. Vidorra positions itself as more than a dining venue; it's a cultural hub where guests can immerse themselves in the rich traditions and flavors of Mexico. This makes Vidorra an attractive destination not just for food lovers but also for those who appreciate the heritage and festive spirit of Mexican culture.

The role of the BOH (Back of House) Manager at Vidorra is pivotal to maintaining the high standards that the restaurant is known for. This position is responsible for overseeing all kitchen functions, ensuring that every aspect from food purchasing and receiving to preparation and quality control aligns with the restaurant's rigorous standards. The BOH Manager is charged with maintaining safety, sanitation, and cleanliness in the kitchen, which are critical to ensuring a safe and pleasant dining experience for guests. Additionally, the BOH Manager plays a key role in employee training, ensuring that all kitchen staff are well-equipped to perform their duties efficiently and up to the restaurant’s standards.

This job requires a leader who is highly organized, detail-oriented, and passionate about Mexican cuisine and culture. The successful candidate will manage food costs by controlling inventory and waste, ensuring that all food is prepared according to established recipes and portioning guidelines. Collaboration with the restaurant’s management team is also essential, particularly in menu planning, pricing, and establishing portion sizes. This role demands hands-on involvement to fill in where needed, ensuring guest service standards are consistently met and the kitchen operates smoothly.

A crucial aspect of the BOH Manager’s role is equipment maintenance, requiring personal inspection and adherence to the restaurant’s preventative maintenance programs. This helps in preserving kitchen functionality and preventing disruptions to service. Overall, the BOH Manager at Vidorra is more than a supervisor; they are a vital part of delivering the vibrant and high-quality dining experience that defines Vidorra, upholding its reputation as a leader in Mexican culinary excitement and cultural celebration.

Job Requirements

High school diploma or equivalent
Previous experience in food purchasing, receiving and kitchen supervision
Ability to train and motivate kitchen staff
Familiarity with safety and sanitation standards
Strong attention to detail
Capacity to work flexible hours including nights and weekends

Job Qualifications

Proven experience in a similar kitchen management role
Knowledge of Mexican cuisine and food preparation techniques
Strong leadership and team management skills
Ability to work under pressure in a fast-paced environment
Understanding of food safety, sanitation and hygiene regulations
Excellent organizational and communication skills
Experience with inventory management and food cost control

Job Duties

Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
Responsible for ordering food products according to predetermined product specifications and received in correct unit count and condition and deliveries are received in accordance with the restaurant's receiving policies and procedures
Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures including checking and maintaining proper food holding and refrigeration temperature control points
Fill in where needed to ensure guest service standards and efficient operations
Work with restaurant managers to plan and price menu items, establish portion sizes and prepare standard recipe cards for all new menu items
Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs