SOUS CHEF @ EHS RECRUITING COMPANY
We are seeking an experienced and talented Sous Chef to join an upscale, scratch kitchen team located in Round Rock, Texas. This establishment is renowned for its dedication to bold, seasonal flavors, utilizing premium ingredients sourced from the best local farmers, ranchers, and growers. The culinary approach emphasizes freshness and quality, extending to the bar program which features garden-to-glass cocktails, house-made syrups, fresh juices, and a dedicated barrel select whiskey program. The compensation for this role is competitive, ranging between $52,000 and $65,000 annually. The Sous Chef will be instrumental in managing all facets of kitchen operations, providing critical support throughout service shifts. Key responsibilities include maintaining the highest standards of food quality while actively managing waste control. This role requires strong organizational skills, particularly concerning inventory management, purchasing, and receiving goods from approved vendors. Furthermore, the Sous Chef is accountable for maintaining a clean and organized facility, ensuring strict adherence to all local health and safety regulations. A crucial element of this position involves team leadership, including managing employees' schedules and focusing on the training and development of hourly kitchen personnel to foster a high-performing environment. Benefits provided for the Sous Chef include flexible scheduling options, up to 17 days of Paid Time Off (PTO), 401K matching, insurance coverage effective after 60 days of employment, and free access to mental health services.
Key Requirements
Manage kitchen operations from all aspects as well as provide support throughout the shift.
Maintain the highest level of food quality while effectively managing waste.
Responsible for managing employees’ schedules and fostering team cohesion.
Oversee inventory management, purchasing, and receiving processes with approved vendors.
Maintain a clean and organized facility, strictly following local health regulations.
Training and developing hourly personnel to meet operational standards.
Demonstrated experience in upscale, scratch cooking environments.
Strong understanding of seasonal ingredient utilization and flavor pairing.
Ability to manage kitchen finances, including food cost and labor cost control.
Proven ability to lead and motivate a diverse culinary team.