Sous Chef | Republic of Texas

Overview

The Republic of Texas Sous Chef is responsible for the efficient and effective running of the kitchen and food production outlets.

Responsibilities

• Deliver consistent high-quality products to patrons of Republic of Texas.
• Scheduling of staff according to budget and business forecast.
• Develop additions to the menu.
• Recruitment, on-boarding and continuous training of culinary associates.
• Responsible for product availability for restaurant.
• Directs proper sanitation of all kitchen facilities and equipment.
• Ensures that all kitchen equipment is in good working order.
• Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
• Maintains a good working relationship with Front of the House Management and The Executive Chef.
• Conducts daily meetings with servers and kitchen staff to discuss additions to the menu and to resolve any operational concerns.
• Knows expectations and ensures that staff understand them and that they execute said expectations within the proper guidelines.
• Checks and controls sign-in and sign-out procedures for kitchen staff.
• Conducts kitchen department meeting.
• Responsible for maintaining accurate payroll records for culinary staff.
• Other duties assigned by Republic of Texas leadership.

Qualifications

• Candidate is required to have at least 2 years previous culinary management experience in a high volume, fine dining restaurant operation; steakhouse experience preferred.
• The Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
• Ability to teach employees the importance of, and how to greet guests and courteously solve requests.
• Ensure that all health standards are consistently maintained.
• Ensure all safety and security policies and procedures are followed.
• Excellent written and verbal communication skills.
• Must be familiar with batch and quantity cooking.
• Able to multi-task and work in fast paced environment.
• Ability to produce high volumes of work while maintaining quality per Omni and Republic of Texas’ standards.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self-starter focused on quality, organization, cleanliness, and teamwork.
• Must be able to utilize culinary tools (knifes, commercial equipment, etc.) and taste/smell.
• Candidate must be creative and up to speed on new concepts and food trends.
• College education and/or culinary degree preferred.
• Serve Safe certified food manager.

Benefits

Full-time associates enjoy a comprehensive benefits package—and the greatest benefit of all: the opportunity to grow.

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