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HV
Hotel Viata
Sous Chef
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Based on Texas data
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What they do
A Sous Chef hands on and actively involved in the day-to-day running of the kitchen. Sous chefs fill in as leaders for the head chef, and get involved in preparing food like station chefs when needed.
$53,383 / year median in Texas
+9% projected growth
Job Description
Sous Chef Hotel Viata - 1.8 West Lake Hills, TX Job Details Full-time $65,000 - $75,000 a year 15 hours ago Benefits Health insurance Dental insurance 401(k) Paid time off Vision insurance Qualifications Customer communication Management Hospitality industry experience Event customer service Full Job Description Overview We are seeking a passionate and skilled Sous Chef to join our culinary team. The ideal candidate will have a strong background in food management and a commitment to maintaining high standards of food safety and quality. Experience supporting banquet and event culinary operations is preferred. As a Sous Chef, you will assist the Executive Chef in overseeing kitchen operations, ensuring that all dishes are prepared to perfection while managing inventory and supporting the overall success of our restaurant and events. Responsibilities Assist the Executive Chef in planning and directing food preparation and cooking activities. Ensure that all food is prepared according to established recipes, standards, and presentation guidelines. Maintain high standards of food safety and sanitation throughout the kitchen. Manage kitchen staff, providing training and guidance as necessary to ensure efficient operations. Oversee inventory management, including ordering supplies and controlling stock levels. Collaborate with the culinary team to create innovative menu items that reflect current trends in the food industry. Support banquet and special event service as needed, ensuring quality, consistency, and timely execution. Monitor kitchen performance, ensuring that all dishes are served on time and meet quality expectations. Handle any customer inquiries or complaints regarding food service with professionalism and hospitality. Qualifications Proven experience as a Sous Chef or in a similar role within the culinary field. Banquet and/or high-volume event culinary experience preferred. Strong knowledge of food management practices, including food safety regulations and standards. Experience in kitchen management, including staff supervision and training. Excellent culinary skills with a passion for creating high-quality dishes. Familiarity with inventory control processes and restaurant management practices. Ability to work effectively in a fast-paced environment while maintaining attention to detail. Strong communication skills and a commitment to providing exceptional hospitality.