Sous Chef - Waco, United States - Hotel 1928

Description

Job Description

Property: Hotel 1928

Reports to: Executive Chef

Location: Waco, TX

ABOUT HOTEL 1928

In the heart of Waco, TX, sits the newly opened Hotel 1928, an inspired hospitality experience designed and developed by Chip and Joanna Gaines, and transformative hospitality company AJ Capital Partners. Located at 701 Washington Street, Hotel 1928 is the historic restoration and adaptive reuse of the former Grand Karem Shrine Temple Building. Named after the year the building was completed, Hotel 1928 offers 33 guest rooms, two food and beverage outlets, a café, over 6,600 square feet of event space, a rooftop terrace, and a retail shop featuring exclusive Magnolia-designed Hotel 1928 merchandise. Learn more at

Working with Hotel 1928 is great because you get:

• The opportunity to enroll in medical, dental, and vision insurance the first of the month following your start date
• Benefits available for full and part time employees
• A 401(k) plan
• Paid Time Off
• Opportunity for Growth
• Positive Work Culture
• Central location right in the Heart of Waco
• To be proud of what we serve from our innovative, scratch kitchens
• The chance to be a part of the opening team for the newest hotel in Waco, where you can show your friends and family the Fixer Upper: The Hotel show and say I helped open that
• Daily Family Meal
• Employee Discounts on Food, Beverage, and Retail
• Ongoing Career & Leadership Development
• Diverse, Inclusive and Safe Venue

ABOUT THE ROLE

The Sous Chef will support the Executive Chef in managing kitchen operations in the hotel's restaurants. This includes overseeing food preparation, ensuring quality taste and presentation, helping with the hiring and training of new kitchen staff, and taking on additional responsibilities when the Executive Chef is out to ensure the kitchen staff has proper direction. Dedication, passion for culinary excellence, and leadership skills are vital for this role in order to deliver memorable dining experiences to guests.

WHAT YOU WILL DO

• Food Preparation: Your primary responsibility is to assist the head chef in preparing and cooking a wide variety of dishes, ensuring they meet the restaurant's high standards for taste, presentation, and consistency.
• Kitchen Management: You play a crucial role in managing the day-to-day operations of the kitchen. You work closely with the head chef to create schedules, assign tasks to kitchen staff, and maintain a smooth workflow.
• Recipe Development: Collaborating with the head chef, you contribute your culinary expertise to create new recipes and make occasional adjustments to existing ones to suit seasonal changes or special occasions.
• Quality Control: You take pride in maintaining the quality and consistency of the food that leaves the kitchen. Through rigorous inspections and attention to detail, you ensure that each dish meets the restaurant's exacting standards.
• Training and Supervision: As a leader in the kitchen, you provide guidance and training to junior kitchen staff, instilling best practices for food preparation, cooking techniques, and kitchen safety and hygiene.
• Inventory Management: You actively assist in monitoring kitchen inventory levels and place orders for ingredients and supplies as needed, ensuring that the kitchen operates efficiently without shortages.
• Safety and Hygiene: A safe and clean kitchen is of paramount importance, and you diligently follow food safety and sanitation guidelines, setting an example for the team.
• Menu Planning: Your creativity extends to menu planning and development. You contribute ideas for new dishes, incorporating the freshest seasonal ingredients and innovative culinary trends.
• Problem-Solving: In a fast-paced kitchen environment, challenges can arise unexpectedly. With your experience and quick thinking, you are adept at troubleshooting and resolving any issues that may arise during service.
• Assisting Head Chef: As the second-in-command, you are a reliable and trusted support to the head chef. You assist in any tasks or projects as required, ensuring the kitchen operates at its best.

WHO YOU ARE

As a sous chef, you are a talented and dedicated culinary professional with a passion for cooking and leading a kitchen team. You have honed your skills through culinary education and hands-on experience, and you thrive in a fast-paced environment. Your creativity, attention to detail, and ability to work under pressure make you an indispensable asset in the kitchen.

EQUAL EMPLOYMENT OPPORTUNITY

Hotel 1928, operated by Adventurous Journeys Operations is an equal employment opportunity employer and complies with all applicable laws prohibiting discrimination based on race, color, creed, religion, sex, age, national origin or ancestry, physical, medical, or mental disability or condition (including, without limitation, HIV and AIDS), developmental disability, handicap, denial of family and medical care leave, denial of pregnancy leave, domestic partner status, status as a victim of sexual or domestic violence (or familial relationship to such victim), veteran status, marital status, sexual orientation, arrest records, citizenship status, a criminal history that has been expunged, unfavorable discharge from the military, or any other basis protected by federal, state or local laws.

Qualifications

• A minimum of 2 years experience in a similar role
• Exceptional cooking skills
• Ability to effectively manage the kitchen staff, motivate them, and assign duties fairly
• Familiarity with best practices in the hotel and catering services industry
• Ability to multitask and work quickly under pressure
• Advanced verbal and written communication skills
• Attention to detail and organizational skills
• Food Safety Certification and knowledge of health and safety standards
• Degree in culinary science preferred