Chef Job in Houston, Texas

Yauatcha Restaurant is seeking a dedicated, knowledgeable, and experienced Executive Sous Chef – Dim Sum to help lead our back-of-house team in Houston. The Executive Sous Chef – Dim Sum will be responsible for overseeing and coordinating the efficient management of the kitchen operation and all its designated dim sum stations including kitchen equipment and training. Come work for a globally expanding company with plenty of opportunity for growth and development! What we would like from you: At least four years of experience in a culinary management role overseeing a high-end and high-volume kitchen Creativity and skill in the Asian kitchen, specifically with traditional Cantonese Dim Sum making and cooking techniques A friendly, personable demeanor with a willingness to interact with colleagues and guests Commitment to company values and excellent guest service Knowledge of Point-Of-Sale systems, back office reporting systems, overall kitchen operations, and service techniques And of course, proof of eligibility to work in the US, valid government identification showing that you’re at least 21 years old, and the ability to possess all state-required work cards What you can expect from us: Competitive pay Health, vision, and dental benefits after 90 days One week of PTO after 6 months, continuous accrual thereafter 401K participation after 6 months A fast-paced and exciting atmosphere Career advancement opportunities Generous employee discounts at all Hakkasan Group restaurants across the US Yauatcha Restaurant is a Michelin-starred contemporary dim sum teahouse that opened its first location in London in 2004. The restaurant offers an all-day experience, specializing in modern dim sum, as well as wok dishes and other small eats. The concept is a modern reinterpretation of the traditional Cantonese teahouse featuring an exceptional range of Chinese, Taiwanese and Indian teas. Yauatcha is also known for its handmade petits gateaux, macarons and chocolates, available both a la carte and retail. Originally designed by Christian Liaigre, each restaurant’s open-plan layout and visible kitchen energize the entire space.