Sous Chef for Eatery 73 Restaurant

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Austin Community College is a public two-year institution that serves a multicultural population of approximately 41,000 credit students each Fall and Spring semester.  We embrace our identity as a community college, as reflected in our mission statement.  We promote student success and community development by providing affordable access, through traditional and distance learning modes, to higher education and workforce training, including appropriate applied baccalaureate degrees, in our service area.

As a community college committed to our mission, we seek to recruit and retain a workforce that:

• Values intellectual curiosity and innovative teaching

• Is attracted by the college's mission to promote equitable access to educational opportunities

• Cares about student success and collaborates on strategies to facilitate success for populations including; first generation college students, low-income students, and students from underserved communities.

• Focused on student academic achievement and postgraduate outcomes

• Welcomes difference and models respectful interaction with others

• Engages with the community both within and outside of ACC

Job Posting Title:

Sous Chef for Eatery 73 Restaurant

Job Description Summary:

Eatery 73 at ACC is seeking a Sous Chef to join our team!!! We are looking to open our teaching restaurant as well as assist in running our Grab & Go. The Sous Chef is responsible for the daily management of our BOH culinary team. They will supervise the production and execution of food on all stations, be responsible for leading and providing direction to kitchen personnel, ACC Culinary Students, as well as support the Executive Chef in all aspects of cost control, kitchen management, and new dish creation. We also require tenure in previous positions.

Job Description:

We are looking for an excited and passionate leader to join our growing team with the following:

Skills/Requirements

• 2+ years of proven work experience as a supervisor role in a kitchen.

• Advanced Knife Handling 

• Advanced knowledge of culinary techniques.

• Good organizational skills.

• Ability to produce a high volume of work promptly, which is accurate, complete, and of high quality

• Culinary Menu / Recipe Development/ Costing

• Event planning/ Execution 

• Food Budgeting 

• Food Cost Optimization 

• Daily/Weekly/Monthly  inventory and ordering

• Partner with chefs to regularly review and maintain recipe books 

• Food Safety certification

• Travis County Food Handlers 

• HAACP and food safety knowledge

• Auditing all kitchen areas and staff for compliance with health code

• Kitchen Management 

• Perform regular line checks throughout the day to ensure the quality of all menu items 

• Sourcing Ingredients

• Purveyor / Local Farmer Relationships 

• Ability to teach and run all stations with precision and consistency

• Ensure BOH repair and maintenance needs are addressed 

• Lead by example and maintain a positive work environment

• Servant Leadership

• Staff Education / Motivation

• Use tact and good judgment when dealing with challenges pertaining to Students,  guests, vendors and employees, and respond with patience and courtesy 

• Multitask calmly and effectively in a busy, stressful environment 

• Genuine passion for cooking, restaurant hospitality, and learning new skills

• Use tact and good judgment when dealing with challenges pertaining to Students,  guests, vendors and employees, and respond with patience and courtesy