Job Overview

Manage the kitchen staff in the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products.

Position is responsible for managing the daily operations of the kitchen. Monitors food and labor costs. Assists Executive Chef in creating and implementing menu and production changes.

Responsibilities

Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all franchise standards.

Manage human resources in the production and preparation areas of the kitchen in order to attract, retain and motivate the employees while providing a safe work environment;

interview, hire, schedule, train, develop, empower, coach and counsel, recommend and conduct performance and salary reviews, provide open communication, recommend discipline and termination, as appropriate.

Schedule and manage the maintenance / sanitation of the kitchen, equipment and related areas to ensure a healthy, safe work environment which meets / exceeds federal, state, corporate and franchise standards and regulations.

Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met / exceeded while quality is maintained / improved.

Promote the Accident Prevention Program to minimize liabilities and related expenses.

Qualifications

Education / Formal Training

High school education or equivalent.

Experience

Experience required by position is from one to two full years of employment in a related position with this company or other organization(s).

Knowledge / Skills

Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and / or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job.

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Lifting, pushing, pulling and carrying : All of these functions are essential primarily because of the heavy production associated with Banquets.

Items include food, small equipment -75% of the time.

Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.

Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.

Continuous standing -during preparation, during service hours or during expediting, usually all day.

Must be able to hear equipment timers and communicate with other staff.

Must be able to see that product is prepared appropriately.

Must have moderate comprehension and literacy to read use records and all special requests.

Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Inside 100% of 8-hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

ID : 2023-18782

Position Type : Regular Full-Time

Property : C. Baldwin Houston

Outlet : Restaurant

Category : Culinary

Address : 400 Dallas Street

City : Houston

State : Texas

EOE Protected Veterans / Disability

Thomas Cuisine is hiring a Sous Chef for Buckner Parkway Place!

Joining the Thomas Cuisine team is the next best step on your personal and professional journey. Your leaders will inspire you, and your team members will cheer you on, to live a fulfilling life, with a dependable schedule and regular hours.

We do the right thing, and support you with career development programs, goal setting, and mentorship from the minute you’re hired.

$55,000 plus bonus potential

Full benefits, PTO / Vacation time, Wellness Programs, Profit-Sharing, and much more!

Growth opportunities :

• Enhance your food knowledge
• Boost your organizational skills
• Execute your job with confidence
• Energize your team

The Sous Chef assists the Executive Chef in providing direction and guidance for the production of food to include : implementation of systematic production methods, standardized recipes, portion control, menu development, and purchasing requirements.

In carrying out assigned responsibilities, the Sous Chef must comply with all client policies and regulatory agencies.

Successful candidates will have previous leadership and food service management experience, a college degree preferred. Culinary Arts Degree or BS Degree - Food Service or Hospitality Management Program

• Maintain strict confidence regarding company-related matters.
• Follow directions from the Executive Chef or FSD regarding other related duties.
• Maintain strict following of recipes for all food production & products.
• Must have proficient knife skills.
• Counts accurate inventory of all items in all food storage areas.
• Maintains FIFO of freight in assigned areas.
• Produces menu items by timeline requirements.
• Maintains all HACCP standard operating procedures.
• Ensures a clean & sanitary workstation / area by practicing the clean as your go method. Cleans down tables / utensils before and after each assignment.
• Maintain all prepared items are labeled with the following information; item inside the container, date item is prepped, use-by date, and initials of the person who prepped the item.
• Performs all cooking methods and preparation methods on proteins, vegetables, starches & other ingredients according to recipe within the prescribed time frame to complete all service times for café or functions contracts in an accurate & rapid manner.
• Other duties as directed

Qualifications

• 2 years prior restaurant experience helpful
• 2 years prior hospital experience helpful
• Professional kitchen environment experience
• Scratch base cooking
• Culinary Arts degree a plus

Thomas Cuisine thomascuisine.com is on the grow.’ Our passionate, hardworking team delivers a fresh take on foodservice every day.

• We’re the 13th largest contract dining management company in the country Food Management Magazine .
• We are ranked among the top places to work The Denver Post .
• We’ve been honored for our outstanding response to COVID Senior Living Residents Council .
• We’ve been recognized with a Dining Distinction Award Association of Nutrition and Foodservice Professionals .

Team Members Say

so much growth, the opportunities are endless! Thomas Cuisine set me up for success.

if you have a love affair with cooking, this is the place for you.

Thomas Cuisine is an award-winning, privately-held contract food service company operating in 18 states and growing. We advocate the healing power of whole foods.

We believe in preparing scratch-made cuisine fresh each day. Our clients include hospitals, upscale senior living communities, and corporate dining facilities.

Every Thomas Cuisine team member is an ambassador, carrying out our mission, reflecting our values, and building relationships while "doing the right thing".

We seek to make a valuable difference to those we serve- one nutritious meal at a time.

REAL Food Genuine Service Enduring Relationships

Kata Robata is looking for a lead Sushi Chef. Applicants must have at least five years experience as a Sushi Chef. Responsibilities include (but not limited to) :

• Knowledge of proper preparations for sushi rice, raw fish, vegetables, seaweed, and other ingredients.
• Strong knife skills
• Attention to detail when preparing ingredients, plate presentation, storing ingredients, and cleanliness.
• Continuously check and be aware of fluctuating prices between suppliers and pricing we are charging guests.
• Aware of labor costing and how staffing impacts overall profits of the restaurant.
• Monitor portion control and waste.
• Ability to help with special menus, tasting menus, and catering events.

Salary starting at $68,000. Benefits discussed in hiring process.

We are seeking a highly motivated and experienced Vietnamese Cuisine Chef to join our team. The ideal candidate will have at least 2 years of experience cooking Vietnamese or similar cuisine, be able to work weekends and holidays, and possess excellent work ethic.

This position requires the ability to create recipes and menus, as well as strong computer skills.

Responsibilities :

Create recipes and menus for our restaurant

Manage purchasing and costing of ingredients

Schedule and manage labor

Work closely with the kitchen staff to ensure high-quality food is produced in a timely manner

Mentor and coach junior kitchen staff members

Continuously develop and expand culinary skills

Qualifications :

2 years of experience as a Chef cooking Vietnamese or similar cuisine

Able to work weekends and holidays

Ability to create recipes and menus

Excellent work ethic

Creative skills

Computer skills

Purchasing and costing skills

Scheduling and labor management skills

Interested in learning and growing your skill set

Benefits :

Relocation assistance available

Competitive wages

Excellent benefits

Recognition and rewards program

Vacation, holiday, and sick pay

Coaching and mentoring

If you are a talented and experienced Vietnamese Cuisine Chef looking for a new opportunity to showcase your skills, we would love to hear from you.

Apply today and become a part of our team!

Applicants submitted without a cover letter may not be consider for employment Summary : Seeking a talented and passionate Executive Chef to join our hospitality team.

As Executive Chef you will foster a positive culinary culture and be responsible for overseeing all aspects of recipe creation, kitchen operations and quality control.

Your expertise, creativity and leadership will play a pivotal role in ensuring exceptional dining experiences for our guests.

Duties :

Be a promotional spokesman for Saint Arnold; this is a part of everyone s job description

Be a role model for staff regarding policy, food production standards, teamwork, attitude and professionalism

Train, coach and provide feedback to kitchen staff, promoting a culture of respect

Create new dishes and facilitate menu planning for regular menus, specials and beer dinners

Monitor and assist in food production and ensure product meets quality and cost standards

Define and monitor line checks and opening & closing duties

Ensure the kitchen is kept clean and all food regulations are followed

Collaborate with other Saint Arnold departments

Attend outside events as required

Qualifications :

Be a craft beer lover!

Prior experience managing a kitchen required; executive chef experience preferred

Thrive in a fast paced environment while maintaining patience with guests and staff

Enjoy working in a collaborative environment

Extensive knowledge of culinary trends, ingredients and cooking techniques

Food Safety Manager Certification required prior to start and must be maintained

Bilingual skills an advantage but not required

Familiarity of HotSchedules, Toast and XtraChef an advantage but not required

Salary : Range is $70,000 and up, depending on experience.

Join our team and contribute to our culinary success. Together let s create a remarkable dining experience through the art of recipe creation, quality control, cultural development, and training.

Apply today and become an integral part of our passionate and dedicated hospitality team at Saint Arnold Brewing Company.