Executive Sous Chef - Houston

About the role

The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. This role involves using independent judgment to make or recommend employment-related and business decisions, including product and department strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, and resolving Partner-related matters.

Responsibilities

• Oversee daily responsibilities of line cooks and prep cooks to produce required products.
• Assist in scheduling kitchen staff to meet production needs within budgetary guidelines.
• Maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.
• Responsible for total kitchen production in the absence of the Executive Chef.
• Assist in new product development and menu costing.
• Supervise, train, and cross-train kitchen staff.
• Maintain sanitation standards throughout the work area.
• Troubleshoot and report malfunctions of kitchen equipment.
• Use automated reporting systems for inventory, food cost, scheduling, time & attendance, and labor.

Requirements

• Proven leadership experience in a complex environment with multiple direct reports.
• Experience in ordering, inventory maintenance, and shrink control.
• Excellent customer service skills.
• Excellent communication and organization skills.
• Proficiency with automated reporting systems (inventory, food cost, scheduling, time & attendance, labor).
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.
• Professional culinary training or equivalent work experience.
• Maintain sanitation standards throughout the work area.