Sous Chef
Full Time • Makiin
Job Description
The sous chef will act as intermediary between the Executive Chef and line staff, strong leadership and communication abilities are critical.
The sous chef will act as intermediary between the Executive Chef and line staff, strong leadership and communication abilities are critical.
Reports to: Executive Chef
Planning and directing food preparation
- Responsible for managing kitchen staff to ensure food is prepared properly.
- Must monitor and ensure compliance with recipe specifications.
- Executes and supervises food production activities, e.g. proper cleaning, cutting, marinating, seasoning, cooking of food items etc.
- Coordinates and controls kitchen helpers in food storage (e.g. maintaining tidiness, following the first in – first out principle).
- Oversee day-to-day meat station production and operations in the kitchen which includes the planning and directing of all food preparation.
- Monitors material consumption and orders required food and equipment on a daily basis to satisfy the daily production plan.
- Ensure that the kitchen stations are properly organized, staffed and directed.
- Comply with and enforce sanitation regulations and safety standards.
Managing kitchen staff
- Must ensure that all kitchen staff in his area are performing at the level required.
- All kitchen staff HAVE to wear proper uniform, and show up to work in a crisp fresh look.
- Demonstrates hands on approach to all kitchen stations by tasting products produced in the station to insure quality, presentation and consistency standards meet company standards.
- Assist with the development of standardized recipes for all menu items. Ensures that recipes are accurate and updated as needed.
- With a “hands on approach” assign tasks effectively for the efficient use of allocated labor ensuring maximum results are achieved and daily production needs have been met in a timely, organized and efficient manner.
- Responsible for complete set up, cleanliness and organization of all kitchen areas.
- Must act as a manager, team leader and motivator for the kitchen staff working closely with and maintaining good relation with all culinary team members and other departments.
- Must assist with documenting and enforcing food safety procedures and workplace safety procedures.
- In case of an employee failed to comply with rules of conduct listed on Le colonial employee handbook, Sous Chef is required to follow up with the employee and issue a documentation to record the incident.
- Sous chef should be aware of the companies rules of conduct listed on employee’s handbook
- Sous chef Must be able to assign cleaning schedules to kitchen porters and follow up till completion
Training
- Responsible for training new employees and following up with them daily to ensure they are trained properly on each station.
- Work with office manager to provide all necessary tools, documents, menus, training materials for new hires.
- Maintain a positive and professional approach with coworkers and customers.
- Guide, motivate and develop employees. Reach out to Executive Chef, VP of Operations when dealing with a challenging employee.
Expediting
- Required to expedite food from the line stations and responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out.
- Make sure all food goes out at the right time.
Quality Control
- Responsible for ensuring that food that leaves the kitchen station is of the highest quality and will make diners happy.
- Ensure that portions are correct and the food is plated in an attractive manner according to our presentation guidelines.
- Work with Receiver and Conduct quality checks of goods received, if product is not up to standards remake.
- Responsible for the organization of cooler/ freezer and product rotation. The walk-in cooler must be checked daily. Follow up with Butcher and prep team to make sure all product is stored properly according to HACCP guidelines.
Financial
- Conduct food inventory every Month efficiently.
- Monitor product quality and report any product issues to Executive Chef.
- Responsible for controlling and eliminating the waste of product.
- Perform other related duties as assigned or requested by Executive Chef
- Required to schedule accordingly, and monitor the labor cost
- Weekly schedules to be submitted in system by Wednesday every week for approval.
- Check employees’ attendance daily, and record/ report any tardiness to Executive chef
Qualifications:
- Minimum 2 years kitchen management in high volume restaurant
- Must have a Servesafe manager certificate
Compensation: $52,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Welcome to Makiin, a vibrant and dynamic Thai dining experience nestled in the heart of Houston's prestigious Hanover in River Oaks.
At Makiin, we invite you on a culinary journey where traditional Thai plates are reimagined with a modern and inventive twist. Indulge your senses as we take you on an unforgettable adventure, where the rich heritage of Thai cuisine intertwines seamlessly with innovation.
Our visionary founder and team of passionate chefs, drawing inspiration from the vibrant streets of Thailand and armed with their creative prowess, have curated a menu that pushes boundaries and surprises even the most discerning palates. Each dish at MaKiin is a masterpiece, meticulously crafted with the finest ingredients, ensuring that it not only pays homage to tradition but also elevates it to new, unparalleled heights.
However, MaKiin is much more than the sum of its exquisite dishes. It is a destination that transcends boundaries, where tradition gracefully intertwines with innovation to create a one-of-a-kind experience. While you savor our delectable creations, you'll find yourself immersed in an ambiance that effortlessly fuses contemporary elegance with the welcoming embrace of warm hospitality. The stage is set for you to create cherished memories, engage in captivating conversations, and embark on a culinary journey that resonates long after the last bite.
Our journey is propelled by a company culture that thrives on rapid growth and limitless potential.
As a member of our team, you'll join a company guided by a passionate management team that is committed to nurturing your talents, fostering your growth, driving the narrative of modern hospitality concepts forward, and crafting history with every innovative idea you bring to life.
Welcome to MaKiin -- where tradition meets innovation, and every bite tells a story.
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Employee Discount 25% Food
Employee Family Discount 15%
Health Insurance for Salary Employee
Employee Meal (1 per shift)