Sous Chef - Berman
Houston, TX 77002
About the Job
Job Title: Sous Chef
Position: Full-time
FLSA: Salary, Exempt
Compensation Range: $45,000-$55,000 Per Year
Supervisor: Executive Chef
Objective:
Looking for a sous chef ready to take on a new challenge working with a brand-new Korean concept in a made from scratch kitchen under a Michelin starred chef. Looking for a true leader in the kitchen who can bring creativity and discipline to the team.
Primary Purpose:
The Sous Chef will support the chefs and managers in the execution of menu and maintenance of the kitchen and restaurant. They will be responsible for preparing, organizing and planning of menu and future menus, assisting in plating, cleaning and sourcing of ingredients.
Essential Functions:
- Maintain the sourcing of ingredients and work directly with vendors to create seasonal menu options.
- Develop dishes with the team that align with the concept.
- Develop systems to execute consistently through each service.
- Maintain and upkeep the restaurant space and equipment to good working order.
- Prepare all dishes to the standards set forth by the Executive Chef.
- Control food costs, waste and purchases weekly.
- Maintain a clean, proper appearance, hair back, nails trimmed, facial hair presentable.
- Maintain a high-level cleanliness and safety within the kitchen.
- Lead affectively through hands on training of kitchen staff.
- Constantly communicate with the Executive Chef to discuss any and all issues as it pertains to kitchen operations.
- Update food and industry knowledge through personal study.
Required Skills/Abilities:
- Ability to produce excellent culinary and restaurant experience for patrons.
- Extremely creative.
- Excellent verbal and written communication skills.
- Excellent time management, scheduling, managerial, and organizational skills.
- Excellent interpersonal skills with the ability to work well with a variety of personalities and under pressure.
Education and Experience:
- Relevant experience or training, which may be demonstrated via a degree or certificate, completion of apprenticeship, or other experience necessary to become trained as a highly skilled professional cook.
- At least two years of culinary managerial experience required.
- Business experience preferred.
Physical Requirements:
- Prolonged periods standing and preparing and cooking food.
- Must be able to lift up to 25 pounds at times.
- Must be able to work in a kitchen environment that may involve exposure to extreme heat or cold.
Source : Berman
