Sous Chef
Hotel ZaZa Austin
hotelzaza/austin/?utm_campaign=Google%20My%20Business&utm_source=Google&utm_medium=Local%20Search
KITCHEN
FULL-TIME
60,000-65,000/YR
AUSTIN
PTO, Bonus Plan, Free Parking and more!
Summary: The Sous Chef provides both technical and administrative support to the Chef de Cuisine, ensuring the efficient, high-quality operation of the kitchen and food production outlets. This role is crucial in maintaining culinary standards, staff training, and daily production oversight in line with the hotel's brand and guest expectations.
Essential Functions:
Review staffing levels, schedules, and uniformpliance.
Monitor daily production sheets and food prep for breakfast, lunch, dinner and the following day.
Verify quality, consistency, and flavor of all menu items.
Ensure timely andplete mise en place for all meal periods.
Train and mentor kitchen associates on menu items, plating standards, and sanitation.
Conduct daily pre-shift meetings and regular performance check-ins.
Ensure consistent plate presentation and adnce to recipe specifications during peak periods.
Maintain high standards of cleanliness and food safety in all kitchen and storage areas.
Oversee proper storage, labeling, and rotation of products.
Coordinate banquet production with the Chef de Cuisine to ensure accurate, timely delivery of menu items.
Prepare necessary stocks, bases, and sauces for large-scale events.
Oversee timely execution and delivery during service.
Act as the primary kitchen leader in the absence of the Chef de Cuisine, ensuring seamless kitchen operations andmunication across departments.
Assist in food cost management, waste reduction, and inventory control.
Collaborate on seasonal menu development and dish innovation.
Liaise with the other chefs for continuity across shifts.
Maintain openmunication with front-of-house, stewarding, and banquet departments.
Tools and Equipment:
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances
Working Environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.
Physical Demands:
Regularly required to stand, walk, bend, kneel, stoop, and reach
Ability to lift or move items up to 25 pounds
Use of hands for handling equipment and food items
Ability to see, hear, taste, and smell for food quality control
Must be able to work long hours, including weekends and holidays, as needed
No Job Description for a position can possibly include all duties, which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.
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Hotel ZaZa Austin - 400 Lavaca St, Austin, TX, 78701
Hotel ZaZa Austin
hotelzaza/austin/?utm_campaign=Google%20My%20Business&utm_source=Google&utm_medium=Local%20Search
KITCHEN
FULL-TIME
60,000-65,000/YR
AUSTIN
PTO, Bonus Plan, Free Parking and more!
Summary: The Sous Chef provides both technical and administrative support to the Chef de Cuisine, ensuring the efficient, high-quality operation of the kitchen and food production outlets. This role is crucial in maintaining culinary standards, staff training, and daily production oversight in line with the hotel's brand and guest expectations.
Essential Functions:
Review staffing levels, schedules, and uniformpliance.
Monitor daily production sheets and food prep for breakfast, lunch, dinner and the following day.
Verify quality, consistency, and flavor of all menu items.
Ensure timely andplete mise en place for all meal periods.
Train and mentor kitchen associates on menu items, plating standards, and sanitation.
Conduct daily pre-shift meetings and regular performance check-ins.
Ensure consistent plate presentation and adnce to recipe specifications during peak periods.
Maintain high standards of cleanliness and food safety in all kitchen and storage areas.
Oversee proper storage, labeling, and rotation of products.
Coordinate banquet production with the Chef de Cuisine to ensure accurate, timely delivery of menu items.
Prepare necessary stocks, bases, and sauces for large-scale events.
Oversee timely execution and delivery during service.
Act as the primary kitchen leader in the absence of the Chef de Cuisine, ensuring seamless kitchen operations andmunication across departments.
Assist in food cost management, waste reduction, and inventory control.
Collaborate on seasonal menu development and dish innovation.
Liaise with the other chefs for continuity across shifts.
Maintain openmunication with front-of-house, stewarding, and banquet departments.
Tools and Equipment:
Cooking utensils and equipment, pots, pans, dishware, silverware, glassware, food slicing machine, knives
Oven, grill/stove burners, microwave appliances
Working Environment:
Interior of hotel, in restaurant and kitchen areas, with exposure to humidity, steam and extreme temperatures.
Exposure to Food and Beverage hazardous cleaning chemicals.
Exposure to food items and beverages.
Physical Demands:
Regularly required to stand, walk, bend, kneel, stoop, and reach
Ability to lift or move items up to 25 pounds
Use of hands for handling equipment and food items
Ability to see, hear, taste, and smell for food quality control
Must be able to work long hours, including weekends and holidays, as needed
No Job Description for a position can possibly include all duties, which may be requested by guests or required by the hotel. The objective of all positions is to effectively provide the services personally, or to immediately refer requests to the appropriate department manager.
?
Hotel ZaZa Austin - 400 Lavaca St, Austin, TX, 78701
Job ID: 487064445
Originally Posted on: 7/27/2025
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