Job Description

Sous Chef

We are in search of a Sous Chef capable of overseeing menu development, assisting with food preparation, and supporting the Executive Chef. Duties will also involve inventory tracking, supervising kitchen activities, ensuring food quality, and maintaining hygiene and safety protocols.

RESPONSIBILITIES AND DUTIES

Assist Executive Chef in the overall operation of the food service function, preparation, and production. Ability to have a flexible schedule. Ensure all kitchen operations occur in a timely manner Monitor and record inventory, ordering product as needed Provide support to junior kitchen staff with various tasks including food preparation, line cooking, and dish plating Assist Executive Chef in training new staff to comply with kitchen standards Adhere to and implement sanitation and safety regulations Step in for the Executive Chef in their absence

SCHEDULE

Employee will be required to work on a rotational hitch schedule consisting of five (5) weeks on followed by one (1) week off. This schedule is mandatory and applies regardless of your residential status, including local or commuting arrangements. Flexibility to adhere to this schedule is a condition of employment, and failure to do so may result in disciplinary action, up to and including termination.

SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES

The candidate must demonstrate possession of the requisite knowledge, skills, and abilities, and be capable of articulating and evidencing their ability to perform the essential functions of the position, with or without reasonable accommodation, through these or an equivalent combination of qualifications:

Must speak, read, write, and understand the primary language(s) used in the workplace. Requires good communication skills, both verbal and written. Most tasks are performed in a team environment, with the Head Chef and Cooks acting as the kitchen's team leaders. Must be able to operate kitchen facilities with minimal direct supervision. Must possess basic computer skills. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to analyze, forecast data, and make judgments to ensure proper payroll and production controls are in place. Ability to supervise staff and accomplish goals on a timely basis. Ability to conduct safety/staff meetings and menu briefings and maintain communication lines between line staff. Ability to effectively deal with internal and external customers and collect accurate information to resolve conflicts. Ability to use modern technology to execute efficiency in food production, i.e., Rational equipment knowledge. Must possess the ability to train staff and advance staff Must direct and execute a strict strategy to ensure safety

PHYSICAL DEMANDS

Most work tasks are performed indoors. Temperature is generally moderate and controlled by internal environmental systems; however, the worker must be able to work in extreme temperatures like freezers (4F or -20C) and kitchens (122F or +50C), possibly for one hour or more. Most work tasks are performed indoors, temperature can be very hot with or without control of environmental systems. Must be able to stand for long periods of time. Must be able to maneuver between stations and areas efficiently and easily. Must be able to lift up to 40 lbs. Requires manual dexterity to use and operate kitchen and other equipment Must have a Safe Serve certificate

Want to know what we do? Check out a short video about CHH.

https://www.youtube.com/watch?v=gOmkVPqOyEU

Job Type: Full-time

Pay: $50,000.00 - $55,000.00 per year

Benefits:

Dental insurance Health insurance Paid time off Vision insurance
Application Question(s):

Have you worked with Corporate Hospitality housing before? Can you work in any of the following locations: Jal, NM. Carlsbad, NM, Loving, NM, Midland, TX. Orla. TX, Odessa, TX. Pecos, TX, and Big Spring, TX Can you work Hitch Schedule? 5 Weeks on, 10 days off? Do you have reliable transportation? How soon can you start? Have you used POS system Toast? Do you have experience with Rational or conventional oven? Can you lift at least 40 lbs? Do you have mancamp experience? What are your salary expectations?
Experience:

Sous Chef: 3 years (Required)
Language:

Spanish (Preferred)
License/Certification:

Food Handler Certification (Required)
Work Location: In person