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About the Role

Assists the Executive Chef to manage daily kitchen activities, including preparing and cooking dishes, managing kitchen operations, and supervising staff in the Executive Chef's absence. This role aids in menu preparation, ensures food quality and freshness, and monitors ordering and stocking needs, providing meal consistency by following assigned tasks.

Responsibilities

• Ensures kitchen cleanliness meets and exceeds health and equipment cleaning standards.
• Performs inspections of the kitchen to observe food preparation, service quality, appearance, and sanitation.
• Leads the kitchen team in the chef's absence.
• Follows training manual procedures for equipment requests, including proper documentation.
• Provides guidance to junior kitchen staff.
• Oversees and organizes kitchen stock and ingredients when the Executive Chef is not present.
• Ensures a first-in, first-out food rotation system and verifies proper dating and organization of food products.
• Keeps the service line prepped and stocked, especially during prime operation hours.
• Assists with supervision of all food preparation and presentation to ensure quality and restaurant standards.
• Works with the head chef to maintain kitchen organization, staff ability, and training opportunities.
• Verifies that food storage units meet standards and are consistently well-managed.
• Assists the Executive Chef with any needed duties or tasks.
• Maintains availability for up to 3 special events per semester, requiring presence at these events.
• Maintains a pleasant appearance and wears a clean GHC Blue Embroider chef coat and GHC attire.
• Communicates client feedback to the chef and upper management.
• Receives trucks and checks for quantity and quality.
• Maintains professional working relationships with vendors and clients.
• Abides by all scheduling and time management protocols.
• Assists in monitoring scheduling and time management of self and on-site staff.
• Transfers to other worksites as deemed necessary by management.
• Performs other duties as assigned.

Requirements

• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals in English.
• Ability to effectively communicate before groups of customers or employees, and in one-on-one interactions.
• Knowledge of workplace safety procedures.
• High energy and stamina are required.
• Ability to stay calm and work efficiently under pressure.
• Ability to prioritize job duties and manage time effectively.
• Ability to stand over 2/3 of the time.
• Ability to walk over 2/3 of the time.
• Ability to lift up to 50lbs. under 1/3 of the time.

Skills

• Problem Sensitivity
• Arm-Hand Steadiness
• Information Ordering
• Manual Dexterity
• Speech Clarity
• Coordination
• Monitoring
• Active Listening
• Critical Thinking
• Judgment and Decision Making
• Ability to judge quality and quantity of raw and cooked items
• Compliance software
• Inventory management software
• Greek House Chefs App
• Commercial use blenders
• Commercial use broilers
• Commercial use convection ovens
• Commercial use cutlery
• Boning knives
• Chefs' knives
• Commercial use deep fryers
• Commercial use mandolin slicers
• Dependability
• Self Control
• Attention to Detail
• Cooperation
• Stress Tolerance

Location

• University of Texas - Austin, TX 78712

Work Type

• Full-time

Experience Level

• 1-2 years of line cook experience required

Education Level

• Acquires Serv Safe Certification within the first available class scheduled following employment.
• Maintain certification through duration of employment.
• Valid food handlers card required (If required in State).

Salary/Compensations

• $26.00 - $30.00 Hourly

About the Company

• Greek House Chefs (GHC)