Executive Sous Chef
On-siteAustin, Texas, United States
Austin, Texas, United StatesOn-siteFull TimeMedium
Full TimeMedium
Job Summary
Manage the daily operation of the hotel restaurant by directing kitchen staff, expediting during service, and ensuring food quality meets Executive Chef standards. Enforce health and safety protocols, maintain sanitation compliance, and conduct line checks to verify ingredient standards. Oversee purchasing, inventory, and labor costs through effective scheduling and budgeting. Train, guide, and schedule personnel while maintaining open communication to ensure staff understand job expectations. Butcher whole animals and fish, portioning products and tracking protein counts for ordering.
Required Qualifications
- High School diploma or general education degree (GED)
- Must be courteous and gracious, maintaining a professional demeanor at all times
- Establish and maintain good communication and teamwork with fellow colleagues and other departments within the hotel
- Minimize number of accidents occurring from unsafe practices by ensuring applicable health and safety standards are understood and applied in the conduct of all work activities
- Perform all duties in a safe manner and monitor the actions of others
- Must be a problem solver, ready to come up with on the spot solutions
- Responsible for training, guiding, managing and scheduling personnel
- Ensure that sanitation standards as set forth by The LINE, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen
- Expedite during service which includes arranging tickets and ordering food preparation
- Ensure that food leaves the kitchen in the highest quality and reaches the expectations of the Executive Chef
- Butcher whole animals and fish products which includes portioning and tracking protein counts for ordering purposes
- Order all kitchen products in conjunction with the purchaser making sure adequate amounts of food, dry goods and equipment are stocked daily
- Prepare a daily line check of all line cooks' stations which includes tasting all products that are set on the line of each station for the day and checking if all ingredients are up to the Executive Chef's standards
- Maintain 'open door' communication with employee
- Assist in controlling labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control
- Ensure staff understands their job expectations before holding them accountable
- Attend relevant meetings
- Strong communication skills
- Collaborative spirit
- Ethical Conduct
- Computer Proficiency: Microsoft Office, Opera PMS
- Positive Attitude
- Eye for Detail
- Problem solving abilities
Desired Qualifications
- Culinary degree preferred
- Three (3) years related experience in hospitality or service industry preferred
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