Sous Chef

Benefits

Pulled from the full job description

Full job description

THE OPPORTUNITY: Henry B. Gonzalez Convention Center – The RK Culinary Group is seeking a Sous Chef with high volume hotel or convention center experience

THE COMPANY:The RK Group is a modern, fresh and upscale approach to catering & events in Central Texas. We are Texas' largest privately held hospitality, special events, and catering company; a proven success for 75 years. Our well-rounded repertoire thrives on consistency and quality.

JOB DESCRIPTION of Sous Chef:

The idea candidate must have a minimum of four years' experience as a Sous Chef in a high volume, high quality environment. Can effectively oversee culinary production to recipe specifications, can foster a team-centered work environment and is comfortable interacting with clients and guests. Must have a proven track record of team management, organizational and coaching skills. A culinary degree would be a plus!

RESPONSIBILITIES of Sous Chef:

This position reports directly to the Executive Banquet Chef and assists with managing the day-to-day culinary operations of the kitchen to ensure the highest quality of food service for our events.

• Helps manage all kitchen employees including Garde Manger, Line Cooks, Pantry.
• Managers cost of goods and labor.
• Checks quality and consistency of food to ensure that all quality standards are met.
• Supervises staff in the production of all menu items to ensure the efficient and effective preparation of food order.
• Maintains high levels of sanitary codes set forth by Federal, State and Local agencies.
• Conducts culinary audits of all walk-in coolers and freezers daily to ensure proper rotation, storage and usage of all food items.
• Assists in monthly inventory, physical count and organization of all food areas.
• Ensures the training of all new staff and manages staff responsibilities.
• Works with the Executive Chef to ensure all kitchen operations are running according to standards.
• Performs Executive Chef duties in the absence of the Executive Chef.

Qualifications of the Sous Chef:

• Culinary skills, including knife handling, cooking techniques, and food presentation
• Strong knowledge of food and beverage trends, as well as industry best practices
• Experience in managing a kitchen and supervising kitchen staff
• High level of attention to detail and ability to multitask in a fast-paced environment
• Excellent communication and leadership abilities
• Ability to work well under pressure and adapt to changing circumstances
• Flexibility in terms of availability, including weekends, evenings, and holidays
• Culinary degree or equivalent experience
• Certifications, such as ServSafe, are a plus

PERKS for the Sous Chef include:

• Benefit package including medical, vision, dental, supplemental life, short term disability, accident and critical illness (available after 60 days)
• Paid vacation (accrued based on tenure)
• 401K program
• Great team environment

Job Type: Full-time

Pay: $65,000.00 - $85,000.00 per year

Benefits:

• 401(k)
• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Shift:

• Day shift
• Evening shift

Experience:

• Culinary experience: 2 years (Preferred)
• Chefs: 4 years (Required)

Work Location: In person