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Sous Chef

3 weeks ago

Austin, Texas, United States Southern with a French Twist Full time

Overview

The Sous Chef, Core Culinary Team plays a key role in delivering high-touch culinary experiences for both inflight and on-ground clients. This role supports all phases of production from procurement and inventory through execution, packaging, and delivery/event handoff. They will work both independently and in small team environments, leading fellow chefs during high-volume periods and collaborating closely with the Executive Sous Chef, Executive Chef, and Executive Admin.

This role exists to ensure every meal that leaves our kitchen represents abundant hospitality, refined craftsmanship, and the ease-filled experience Southern with a French Twist is known for.

Responsibilities

Procurement

  • Independently complete grocery shopping, supply runs, and vendor pickups.
  • Exercise purchasing judgment aligned with quality standards and profitability goals.
  • Maintain accurate receipts and follow internal tracking procedures.

Inventory Management

  • Track ingredient levels and packaging supplies.
  • Identify shortages early and communicate needs proactively.
  • Support weekly inventory counts and organization.

Culinary Execution: Inflight + Events

  • Prepare high-touch inflight catering orders with impeccable detail, consistency, and accuracy.
  • Execute menu preparation for dinner parties, boutique hotel experiences, and elevated caterings as needed.
  • Confidently utilize a wide variety of techniques, cuisines, and dietary adaptations.
  • Maintain refined plating, packaging, and labeling standards at all times.
  • Follow reheating instructions and airline-specific packaging guidelines.

Kitchen Operations & Organization

  • Maintain a clean, organized, safe, and efficient kitchen environment.
  • Reset stations, break down production areas, and support dishwasher duties as needed.
  • Ensure all workspace practices comply with Texas food safety laws.

Team Leadership & Collaboration

  • Lead small culinary teams during high-volume production.
  • Provide clear, calm, kind direction to peers.
  • Collaborate closely with the Executive Sous Chef for task delegation and workflow planning.
  • Coordinate with the Executive Admin on delivery scheduling and client needs.
  • Communicate professionally with inflight clients and boutique partners as needed.

Client Interaction & Abundant Hospitality

  • Represent the brand with warmth, professionalism, and emotional intelligence at all times.
  • Practice hospitality-forward communication via email, text, and in-person interactions.
  • Uphold client confidentiality, especially with UHNW and high-profile guests.

Safety, Compliance & Cleanliness

  • Follow all food safety standards and maintain Food Manager certification.
  • Lift up to 75 pounds and stand for extended periods.
  • Adhere to safety protocols for equipment, knives, and kitchen operations.

Additional Role-Specific Responsibilities

  • Manage tight inflight production windows and last-minute client changes.
  • Portion and scale recipes based on guest counts or aircraft needs.
  • Assist with seasonal menu development, recipe testing, and research and development.
  • Adapt quickly to peak seasons (holidays, F1, SXSW, peak season travel).
  • Maintain clear communication through internal systems (text, Slack, HoneyBook where appropriate).
  • Support deep-clean resets and quarterly kitchen organization projects.
  • Maintain confidentiality and discretion with all client details.
  • Exercise purchasing judgment aligned with quality standards and profitability goals.
  • Maintain accurate receipts and follow internal tracking procedures.
  • Maintain accurate records of food costs, inventory levels, and staff performance to support operational excellence.
  • Collaborate closely with restaurant management to enhance overall guest satisfaction through exceptional food service management.

Experience

  • Minimum 5 years of professional culinary experience.
  • Minimum 5 years experience in high-volume or high-touch kitchens.
  • Valid driver's license.
  • Ability to lift 75 pounds.
  • Current Texas Food Manager certification.
  • Strong refined plating and packaging skills.
  • Deep empathy and understanding of the client experience.
  • Technical comfort across a variety of cuisines and techniques.
  • Comfort with recipe development and research.
  • Confident, welcoming, professional client-facing demeanor.
  • Team-first mindset – "we all do dishes" culture.
  • Strong profitability awareness without compromising quality.
  • Excellent written and verbal communication.
  • Fluent in English.
  • Comfortable working in fast-paced, time-sensitive environments.
  • Preferred experience in luxury hospitality.
  • Preferred experience working directly with private clients.
  • Preferred leadership experience.
  • Preferred familiarity with inventory and ordering systems.
  • Preferred inflight catering experience.

Pay: $ $28.00 per hour

Expected hours: 28.0 – 34.0 per week

Benefits:

  • Paid time off

Experience:

  • Culinary: 5 years (Required)
  • high-touch kitchen: 5 years (Preferred)

Language:

  • English fluently (Required)

Shift availability:

  • Day Shift (Required)
  • Night Shift (Required)

Ability to Commute:

  • Austin, TX Required)

Work Location: In person