Episcope Hospitality is among the fastest growing and most exciting hospitality companies in America. Founded and overseen by restaurateur David Morton of the Morton's Steakhouse family, Episcope has a legendary culture marked by creativity, passion, quality, and love. The company currently operates in Chicago, New York, Virginia and Las Vegas. Episcope offers a unique environment that fosters learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage, and design.

Episcope is now looking for an experienced, passionate Sous Chef to lead our first foray in Houston at the newly renovated, Hotel Granduca. If you have successfully overseen operations at a multimillion-dollar, full-service restaurant; share our passion for food, music and design; and can deliver contagious hospitality to guests and staff alike, then we would like to talk to you.

The perfect Candidate will possess the following skills and qualifications:

• Hands on day-to-day kitchen leadership.
• Personally works in any station as assigned by the Executive Chef.
• Strong emotional intelligence and self awareness.
• Proven success systemizing kitchen processes and procedures specifically sanitation, training, ordering/purchasing.
• Selecting, developing and retaining top kitchen talent.
• Financial management – P&L, Labor, Food
• Knowledge of food safety and sanitation.
• Ability to effectively communicate written and verbally while cultivating teamwork with back of house and front of house teams. Looking for level heads and proactive mindsets.
• Attention to detail, specifically sanitation, training, service, food quality.
• Excellent time management skills.
• Organizational and multi-tasking skills.
• Develop, plan and execute a BOH culinary/staff education and sanitation plan.

Pay and Benefits:

• Excellent wages based on experience.
• Blue Cross Blue Shield Health, Vision and Dental insurance
• Complimentary dining
• Vacation
• Opportunities to grow with in the company

Salary:

$75,000 - $80,000 based on experience