Sous Chef jobs in Texas

Description

Role and Responsibilities

This position is responsible for preparing, displaying and supervising the preparation of quality food products for consumption by customers and clients.

Basic office responsibilities

• Support Executive Chef in regards to all product ordering, food production, inventory and administrative processes.
• Establish menu forecasts based on house counts, business forecast, previous experiences, etc.
• Adhere to the RS3 Core Values at all times.
• Establish menu forecasts based on house counts, business forecast, previous experiences, etc.
• Verify that all portion sizes, quality standards, department rules, policies, and procedures are maintained by kitchen employees.
• Verify that all sanitation and nutrition practices are maintained by kitchen employees.
• Supervise the production of all food items. Responsible for food production in all kitchens.
• Train kitchen personnel in food production principles and practices.
• Train kitchen personnel in safe operating procedures of all equipment, utensils and machinery.
• Request necessary supplies and maintain inventory of supplies for production. 
•   Ensure all food production workers are performing their duties as prescribed by the quality standards established by the Executive Chef.
• Assume all the duties of the Executive Chef in the chef's absence.
• Implement and enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and/or dining areas.
• Ensure compliance with all applicable health and safety regulations.
• Perform other related duties, tasks and responsibilities as required from time to time.

Qualifications

QUALIFICATIONS/SKILLS:

Requirements:

• Minimum of 3 years in a food preparation position
• General knowledge of food, beverage and service procedures
• Ability to promote and participate in a team environment
• Ability to understand written and oral direction and to communicate same with others

Preferred:

• Culinary Degree preferred

OTHER REQUIREMENTS:

Must be able to stand and exert fast-paced mobility for entire shift. Must be able to frequently lift and carry food and other items. Must be able to go from warm to cold climates (workstation to coolers). Hours may be extended or irregular to include nights, weekends and holidays.