Experienced Sous Chef

About Electric Hospitality

We are a group of individuals committed to powering electric experiences through hospitality. We design, develop, curate, and manage brands and their spaces. We hope to broadcast creative culture to the masses.

Ladybird Grove & Mess Hall / Ranger Station

Muchacho Reynoldstown / TigerSun

Electric Events

• Muchacho Reynoldstown

• The Sous Chef (BOH Manager) oversees kitchen operations to ensure the highest quality of food preparation and guest satisfaction. Key responsibilities include hiring and training kitchen staff, developing and implementing menus, managing food quality control, supervising food production, and maintaining compliance with health and safety regulations. This role also involves inventory management, supply management, and fostering a positive team environment.

• →Ensure all kitchen and food operations comply with health regulations and licensing guidelines; enforce adherence to safety standards and procedures.
• →Hire, train, supervise, motivate, and develop kitchen staff; manage schedules and workflow.
• →Assign tasks to cooks and kitchen staff based on station needs and skill levels.
• →Train new kitchen staff on proper techniques, recipes, and safety protocols, and provide performance feedback and coaching.
• →Oversee all aspects of food preparation, production, and presentation; ensure consistent adherence to recipes and presentation standards.
• →Conduct regular quality checks on food items throughout the cooking process and address any inconsistencies or quality issues immediately.
• →Develop and implement creative, innovative, and high-quality menus; review and adjust menus as needed, collaborating with the Chef to develop new menu items and specials.
• →Assist in costing out menu items to maintain profitability and ensure consistency in menu execution across all shifts.
• →Resolve all guest complaints related to food promptly and professionally.
• →Monitor food inventory levels and place orders to maintain appropriate stock; implement proper food rotation practices to prevent waste.
• →Analyze food cost reports and identify areas for cost reduction.
• →Oversee the cleanliness and sanitation of the kitchen, ensuring compliance with health codes; maintain proper kitchen equipment and report any maintenance issues.
• →Manage kitchen workflow during peak service periods to optimize efficiency.
• →Communicate effectively with the Executive Chef, kitchen staff, and other departments to foster a positive, collaborative team environment in the kitchen.
• →Address any staff concerns or conflicts promptly.
• →Prepare accurate and timely reports as required to maintain operational effectiveness.
• →Represent the restaurant at outside functions as needed, promoting the establishment to the community.
• →Possesses strong leadership, communication, organization, and relationship skills
• →Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm
• →Acute attention to detail in a fast-paced environment
• →Capable of producing a consistent product in a timely manner
• →Strong organizational, problem-solving, and analytical skills
• →Ability to manage priorities and workflow
• →Effective communication with people at all levels and from various backgrounds; bi-lingual in Spanish a plus
• →

• Minimum of 3 years of progressive experience in a professional kitchen, with at least 1-2 years in a supervisory role. Proven experience in menu planning, food production, and quality control.
• Strong knowledge of industry trends, culinary techniques, and food safety regulations.
• Experience managing inventory, cost control, and budgeting preferred.
• Familiarity with restaurant operating systems and point-of-sale (POS) systems.
• Certification in food safety and responsible alcohol service is a plus.

• Ability to stand/walk for 8-10 hours per day.
• Must be able to lift and carry up to 30 lbs.
• Will frequently stand, walk, reach, feel, bend, stoop, carry, finely manipulate, and key in data.
• Must be able to work in both warm and cool environments, indoors and outdoors.
• Must be able to tolerate higher levels of noise from music and customer traffic.
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, and soy.
• Maintain a well-manicured appearance and persona that reflects the image of the restaurant.
• Meet personal schedule requirements punctually.