Top 18 Sous chef Jobs in Texas City, Tx

Lead Food Services (Sous Chef)
Houston Methodist Clear Lake Hospital —Houston, TX
- Overtime
- Hospital
- Cooking
- English
10d
Sous Chef Hotel
Moody Gardens, Inc. —Galveston, TX
- $52,000 - $60,000 a year
- Full-time
- CPR Certification
- 5 years
- Basic math
Quick Apply
Sous Chef Full-Time
Morada Deer Park —Deer Park, TX
- Weekends as needed
- Mid-level
- Supervising experience
- Associate's degree
- Paid training
- Paid holidays
Quick Apply
11d
Sous Chef
Perry's Steakhouse and Grille —Friendswood, TX
- $65,000 a year
- Full-time
- Mid-level
- 2 years
- Kitchen
- Disability insurance
- Health insurance
Quick Apply
Executive Chef
Hotel Lucine —Galveston, TX
- $90,000 a year
- Bar
- Hotel
- Mentoring
Quick Apply
Line Cook with Benefits
Lakewood Yacht Club —Seabrook, TX
- 8 hour shift
- Military
- No high school diploma
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Cook 1
Magnolia Creek Golf Club —League City, TX
- $14 - $21 an hour
- Weekends as needed
- Ability to walk for extended periods
- 3 years
- High school diploma or GED
- Disability insurance
- Health insurance
Quick Apply
Cook
Brookdale Senior Living Inc. —Pearland, TX
- Part-time
- Serving
- Military encouraged
- Entry level
- Health savings account
- Paid holidays
Quick Apply
12d
Cook 2
Bay Oaks Country Club —Houston, TX
- $16 - $19 an hour
- Part-time
- Ability to walk for extended periods
- High school diploma or GED
- 4 years
Quick Apply
Cook 3
Bay Oaks Country Club —Houston, TX
- $16 - $18 an hour
- Part-time
- Ability to walk for extended periods
- High school diploma or GED
- Mentoring
- Disability insurance
- Health insurance
Quick Apply

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Lead Food Services (Sous Chef)

Houston Methodist Clear Lake Hospital -
Houston, TX

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Job Details

Full-time
10 days ago

Qualifications

Customer communication
Team leadership
Spreadsheets
English
High school diploma or GED
Supervising experience
Math
Hospitality industry experience
Productivity software

Full Job Description

At Houston Methodist, the Lead Food Services position is responsible for assisting in the operation of Food and Nutrition (FNS) services as lead staff member of a specific area. In the absence of the Manager or Coordinator, this position assists in maintaining employee schedules and must possess the appropriate job knowledge and skill to follow through as well as correct problems with the customer (patients, staff and visitors). The Lead Food Services position is assigned to work in food service department areas, directing duties such as assisting in tray assembly, simple food preparation, serving customers, replenishing stations, cash handling and transporting food carts in a timely manner. The Lead Food Services position communicates with peers and management regarding identified hazards in the workplace, following correct procedures in cleaning of equipment and sanitation of work areas, along with special cleaning as assigned, following all department policies and procedures.

FLSA STATUS
Non-exempt

QUALIFICATIONS

EDUCATION

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

EXPERIENCE

Three years in hospitality or industry operation with two years progressive lead/supervisory experience; may consider HM employee with three years in HM food service and one year demonstrating progressive informal leadership experience
Cash handling experience preferred

LICENSES AND CERTIFICATIONS
Required

Must have one of the following: Food Handler Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years

SKILLS AND ABILITIES

Demonstrates the skills and competencies necessary to safely perform the assigned job, determined through ongoing skills, competency assessments, and performance evaluations
Sufficient proficiency in speaking, reading, and writing the English language necessary to perform the essential functions of this job, especially with regard to activities impacting patient or employee safety or security
Ability to effectively communicate with patients, physicians, family members and co-workers in a manner consistent with a customer service focus and application of positive language principles
Strong working knowledge of the food information software system (e.g. CBORD) and related peripheral equipment
Able to organize and execute logical work sequences and work cooperatively with employees at all levels within the organization
Ability to make decisions based on relevant information
Able to perform simple mathematical calculations
Knowledge of computers, word processing and spreadsheet software such as Microsoft Word and Microsoft Excel
Familiar with the basic system processes of the food service management software

ESSENTIAL FUNCTIONS

PEOPLE ESSENTIAL FUNCTIONS

Identifies, anticipates potential customer problems and resolves patient and visitor issues with highest level of customer service, professionalism and compassion. Promotes excellent teamwork and department communication, communicating appropriately and professionally with peers and management. Provides an effective communication link between patient and medical staff, assisting patients when needed.
Assists management in training, overall operations of food service, service standards, menus, cashiers and sanitation as directed by management.
Contributes towards improvement of department scores for employee engagement, i.e. peer-to-peer accountability.

SERVICE ESSENTIAL FUNCTIONS

Successfully multitasks in all areas of the kitchen; i.e. working a station and leading other staff members during scheduled shifts. Monitors server activities and fills in as necessary.
Expedites patients’ trays during peak times and maintains a strong working knowledge of all the functions on the tray line.
Works in retail, production, culinary, as appropriate. Completes accurate ordering and inventory.
Maintains high standards of service to meet customer needs, resolving issues that result in positive outcomes. Greets customers and is available during peak times. Contributes to improvement of department score for patient satisfaction, through role modeling accountability of service standards.

QUALITY/SAFETY ESSENTIAL FUNCTIONS

Actively participates in the department’s quality/performance improvement programs. Conducts safety and sanitation inspections to meet all standards of the hospital and regulatory agencies. Ensures compliance with local Food Ordinances. Maintains serving and dining area in excellent condition.
Assists with documentation for personnel records to meet hospital and regulatory standards. Provides input on employee performance for merit evaluations. Conducts team huddles in the absence of management and provides mandatory in-services and training as specified by hospital and department.

FINANCE ESSENTIAL FUNCTIONS

Assists Manager in the inventory and ordering. Ensures budget is followed and any discrepancies brought to management’s attention. Creates product usage and other financial reports as needed, to meet monthly schedules.
Monitors cashiers, cash handler and relieves as necessary. Reconciles cash deposit to actual activity when necessary. Completes, along with management as appropriate, financial reports daily, weekly, and monthly, maintaining financial controls.
Assists in reviewing all charge tickets. Charges cost centers accurately on an ongoing basis. Completes end-of-month billing and financials in a timely manner. Maintains a positive working relationship with Financial Accounting.
Accurately maintains and reviews reports (i.e., overtime, pantry requests, tray tracking, abandon call rate, etc.). Receives and checks in all supplies according to procedure. Signs invoices and submits to FNS Food Control, as needed, for payment.
Utilizes resources with cost effectiveness and value creation in mind. Self-motivated to independently manage time effectively, minimizing overtime, and prioritize daily tasks, assisting coworkers as needed.

GROWTH/INNOVATION ESSENTIAL FUNCTIONS

Identifies innovative solutions for process improvement to make processes work better for patients, visitors, and department.

SUPPLEMENTAL REQUIREMENTS

WORK ATTIRE

- Uniform: Yes
- Scrubs: Yes
- Business professional: Yes
- Other (department approved): Yes

ON-CALL*

- Note that employees may be required to be on-call during emergencies (ie. Disaster, Severe Weather Events, etc) regardless of selection below.
- On Call* No

TRAVEL**

**Travel specifications may vary by department**

- May require travel within the Houston Metropolitan area No
- May require travel outside Houston Metropolitan area No

QUALIFICATIONS

EDUCATION

High School diploma or equivalent education (examples include: GED, verification of homeschool equivalency, partial or full completion of post-secondary education, etc.)

EXPERIENCE

Three years in hospitality or industry operation with two years progressive lead/supervisory experience; may consider HM employee with three years in HM food service and one year demonstrating progressive informal leadership experience
Cash handling experience preferred

LICENSES AND CERTIFICATIONS
Required Must have one of the following: Food Handler Permit - Accredited food handler training course approved by the Texas Department of State Health Services (TXDSHS) or by the American National Standards Institute (ANSI) Certified Food Manager - Obtain in 90 days; Once Food Service Manager Certification is obtained, Food Handler Permit is no longer required; Food Service Manager must be renewed every 5 years

Company Profile:

Houston Methodist Clear Lake Hospital is committed to leading medicine in Clear Lake and surrounding communities by delivering the Houston Methodist standard of exceptional safety, quality, service and innovation. Houston Methodist Clear Lake provides a broad spectrum of adult, pediatric, medical and surgical care. It is an accredited chest pain center and acute stroke-ready designated through DNV. Houston Methodist Clear Lake offers advanced inpatient and outpatient services, including state-of-the-art imaging; childbirth center with a level II neonatal intensive care unit; minimally invasive surgery; cancer center; neurology and spine care; heart and vascular care; bariatric and digestive care; emergency care; primary care; rehabilitation services; and comprehensive orthopedics and sports medicine.

Houston Methodist is an Equal Opportunity Employer.

Apply Now

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sous chef jobs in texas city, tx

Lead Food Services (Sous Chef)

Sous Chef Hotel

Sous Chef Full-Time

Sous Chef

Executive Chef

Line Cook with Benefits

Cook 1

Cook

Cook 2

Cook 3

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