Sous Chef, Fine Dining

  • BLC Recruiting
  • Houston, Texas
  • Aug 01, 2020
Full time Chefs, Cooks, Food Preparation Workers

Job Description

Responsibilities of the Sous Chef

  • Prepare a wide variety of food products from scratch
  • Develop, plan, organize, and conduct formal training sessions for bakery staff
  • Plan, coordinate and supervise the work activity through the day
  • Determine production and ensure the accuracy, quality, and consistency of food
  • Maintain inventory of foods and supplies for the area of assignment and maintains controls over these areas
  • Spot problems and solve them quickly and efficiently
  • Maintain a level head and delegate many kitchen tasks simultaneously
  • Maximize the productivity of kitchen staff
  • Maintain impeccable personal hygiene, as well as high work and safety standards
  • Actively, participate in menu planning and the introduction of new products that meet established standards of quality and innovation
  • Set an example for staff


  • Full-time Salary: $65,000.00 to $75,000.00 /year
  • Quarterly bonus


  • Paid Holidays / Vacation
  • Medical dental and vision insurance
  • Life Insurance
  • Long-term Disability Insurance
  • Temporary Disability Insurance
  • Accidental Death & Dismemberment Insurance
  • Paid Sick Leave
  • Profit sharing
  • Severance Pay
  • 401K

Job Requirements:

Requirements of the Sous Chef

  • A culinary degree from an accredited university preferred
  • Minimum of 5 years in a hotel, restaurant, or other comparable
  • At least 3 years in a leadership role as Sous Chef or Executive Chef
  • A passion and love for food and service must be evident
  • Computer literacy
  • Experience in high volume Fine dining restaurant
  • Comprehensive knowledge in profit and loss