Sous Chef

Job Title Sous Chef Directly Reports To Executive Chef FLSA Status Salary Exempt

ESSENTIAL DUTIES AND RESPONSIBILITIES

Assist the Executive Chef in planning, creating, and executing menu items that reflect the restaurant’s culinary vision. Ensure all dishes are prepared according to established recipes, quality standards, and presentation guidelines. Contribute ideas for seasonal menus, specials, and creative enhancements. Oversee daily food production, ensuring consistency in taste, portioning, and presentation. Monitor cooking techniques and kitchen processes to maintain efficiency and high standards. Conduct regular tastings and inspections to guarantee guest satisfaction and adherence to quality expectations. Supervise, train, and mentor kitchen staff to enhance skills, productivity, and teamwork. Provide guidance during service to maintain smooth kitchen operations. Assist with scheduling, task assignments, and performance evaluations of culinary staff. Manage ordering, receiving, and storage of food and kitchen supplies. Track inventory levels and monitor food costs to minimize waste and control expenses. Ensure proper rotation and labeling of ingredients (FIFO method). Enforce strict adherence to food safety, sanitation, and workplace safety standards. Maintain a clean, organized, and well‑maintained kitchen environment. Train staff on safe food handling, equipment operation, and cleaning procedures. Work closely with the Executive Chef to develop menus, event offerings, and specials. Collaborate with front‑of‑house managers to ensure seamless guest experiences. Communicate clearly and effectively with team members during service and prep. Step into the Executive Chef’s role in their absence, overseeing all kitchen operations. Participate in staff meetings and contribute to discussions on improving food quality, service, and efficiency. Support special events, banquets, or catering operations as needed. Qualifications Proven experience as a Sous Chef, Kitchen Supervisor, or similar leadership role in a professional kitchen. Strong background in culinary techniques, food preparation, and kitchen operations. Culinary degree or professional certification in culinary arts preferred (but not required). Solid understanding of a variety of cooking methods, ingredients, equipment, and kitchen processes. Strong knowledge of food safety, sanitation, and HACCP standards. Ability to develop and execute creative, high‑quality dishes in line with the restaurant’s standards. Excellent leadership skills with the ability to supervise, train, and motivate kitchen staff. Strong organizational and time‑management skills, with the ability to prioritize tasks effectively. Demonstrated ability to work collaboratively with the Executive Chef and management team. High attention to detail with a commitment to consistency and excellence. Creativity and passion for food, with the ability to adapt to seasonal and special menus. Strong problem‑solving skills and the ability to stay calm under pressure. Ability to thrive in a fast‑paced, high‑volume kitchen environment. Education High school diploma or GED required; culinary or pastry arts coursework preferred but not required. Schedule and Hours Weekdays, weekends, and holidays. Schedule flexible as business dictates. Compensation Soliciting gratuities from members or guests is strictly prohibited and may result in disciplinary action up to and including termination of employment. Gratuities include items such as cash, favors, gifts, tickets to events and other forms of non‑financial compensation. Appearance and Grooming Standards The ideal candidate embodies our mission and cultural beliefs, demonstrating a genuine passion for hospitality. Candidates should reflect the brand in appearance, behavior, and communication. A polished, conservative presentation: natural hair and nail colors, minimal jewelry, closed‑toe professional shoes, and no visible tattoos or off‑brand logos. Management reserves the right to uphold grooming and uniform standards that align with expectations. Licenses and Certifications Must possess a valid Texas Driver’s License and meet the driver safety policy requirements. Physical Demands and Work Environment Regularly required to stand and move around for the entirety or majority of the shift. Work may be inside or outside in varying weather conditions. May be required to push, pull, bend, lift and/or move up to 50 pounds. Likely requires ability to drive a golf cart to transport between areas of the property in a safe manner. Equal Employment Opportunity We are an equal employment opportunity employer.

ACKNOWLEDGMENT

The above job description is not intended to be an all‑inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor. #J-18808-Ljbffr Bluejack-National