Home › Companies › Egoh Fa Us2 Oraclecloud Com CX 1001 › 1832 Steakhouse Sous Chef
1832 Steakhouse Sous Chef
Egoh Fa Us2 Oraclecloud Com CX 1001 · Durant, OK, United States; Durant 1832 Steakhouse, Durant, OK, US · Active · Oracle Recruiting Cloud / Fusion HCM
Job facts
| Field | Value |
|---|---|
| Company | Egoh Fa Us2 Oraclecloud Com CX 1001 |
| Title | 1832 Steakhouse Sous Chef |
| Normalized title | - |
| Department / team | Food and Beverage |
| Location | Durant, OK, United States |
| Work model | - |
| Employment type | Full Time |
| Salary | - |
| Status | active |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
| Posted / first seen | 2026-05-01 / 2026-05-31 |
| Changed / last seen | 2026-05-31 / 2026-06-06 |
Related slices
| Page | What it contains | Open |
|---|---|---|
| Company jobs | Active postings from Egoh Fa Us2 Oraclecloud Com CX 1001. | Open |
| Company breakdowns | Role, location, ATS, and work model facets for this company. | Open |
| ATS provider jobs | Active postings observed through Oracle Recruiting Cloud / Fusion HCM. | Open |
| Provider filtered search | The same provider as a filtered job collection. | Open |
| City jobs | Active postings in Durant. | Open |
| Department jobs | Active postings in Food and Beverage. | Open |
| Lifecycle events | Open, update, close, and reopen events for this posting. | Open |
| Original posting | Canonical source or apply URL captured from the ATS. | Open |
Linked records
| Company | Egoh Fa Us2 Oraclecloud Com CX 1001 |
| Source | 32dbcffb-e4f5-4510-b638-7a163281479b |
| ATS provider | Oracle Recruiting Cloud / Fusion HCM |
Description
Description
Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.
Primary Tasks:
1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members.
2. Responsible for food preparation, storage, and service delivery to guest.
3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.
4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.
5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise.
6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine.
7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses.
8. Resolve conflict situations with associates, customers, or in-house situations as they arise.
9. You will evaluate team members and develop strategies to improve culinary standards.
10. Perform other duties as may be assigned.
Requirements:
· Specialized culinary training
· Food Safety Certification
· Positively communicate and instruct team members
· Knowledge of menu development techniques, recipe development, plating guides, and menu cards.
· Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
· Basic math skills
· Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience
Responsibilities
1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members.
2. Responsible for food preparation, storage, and service delivery to guest.
3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations.
4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations.
5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise.
6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine.
7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses.
8. Resolve conflict situations with associates, customers, or in-house situations as they arise.
9. You will evaluate team members and develop strategies to improve culinary standards.
10. Perform other duties as may be assigned.
Qualifications
· Specialized culinary training
· Food Safety Certification
· Positively communicate and instruct team members
· Knowledge of menu development techniques, recipe development, plating guides, and menu cards.
· Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking
· Basic math skills
· Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience
Full job record
| Job ID | b485b560dfc2966ee147d4dadcb0d84e71c307b0 |
| Org ID | 5494ddde-1625-45e6-859d-9502863b97fc |
| Source ID | 32dbcffb-e4f5-4510-b638-7a163281479b |
| Board ID | 32dbcffb-e4f5-4510-b638-7a163281479b |
| Provider | oracle_hcm |
| Provider Job Key | 26710 |
| Title | 1832 Steakhouse Sous Chef |
| Normalized Title | — |
| Status | active |
| Active | yes |
| Location Text | Durant, OK, United States; Durant 1832 Steakhouse, Durant, OK, US |
| Department | Food and Beverage |
| Team | — |
| Employment Type | full_time |
| Workplace Type | — |
| Remote Policy | — |
| Country | United States |
| Region | OK |
| City | Durant |
| Salary Raw | Description Job Purpose or Objective(s): The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine. Primary Tasks: 1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members. 2. Responsible for food preparation, storage, and service delivery to guest. 3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations. 4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations. 5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise. 6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine. 7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses. 8. Resolve conflict situations with associates, customers, or in-house situations as they arise. 9. You will evaluate team members and develop strategies to improve culinary standards. 10. Perform other duties as may be assigned. Requirements: · Specialized culinary training · Food Safety Certification · Positively communicate and instruct team members · Knowledge of menu development techniques, recipe development, plating guides, and menu cards. · Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking · Basic math skills · Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience Responsibilities 1. You will maintain all recipes, flavor profiles, consistency in quality, appearance and production timeframes are followed for all menu/ food items being produced and that all food items needed for production are available to team members. 2. Responsible for food preparation, storage, and service delivery to guest. 3. You will establish, update, and ensure full compliance with departmental Internal Controls, procedures, and regulations. 4. Maintain a safe, sanitary, and organized work environment. Enforcing all hygiene & sanitation regulations. 5. You will manage the training of all new culinary associates and ensure all standards are followed and resolve conflict situations with associates, customers or in-house situations as they arise. 6. Have advanced skill level in hands-on training of staff, developing dishes with technique and skillset, or cooking food of a specialized cuisine. 7. You will monitor and work with Chef de cuisine to control all financial aspects of the kitchen operations of designated venue including food costs, labor cost, and other expenses. 8. Resolve conflict situations with associates, customers, or in-house situations as they arise. 9. You will evaluate team members and develop strategies to improve culinary standards. 10. Perform other duties as may be assigned. Qualifications · Specialized culinary training · Food Safety Certification · Positively communicate and instruct team members · Knowledge of menu development techniques, recipe development, plating guides, and menu cards. · Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking · Basic math skills · Three (3) or more years in an upscale restaurant with Sous Chef/ Kitchen Management experience |
| Salary Min | — |
| Salary Max | — |
| Salary Currency | — |
| Salary Period | day |
| Source URL | https://egoh.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/26710 |
| Apply URL | https://egoh.fa.us2.oraclecloud.com/hcmUI/CandidateExperience/en/sites/CX_1001/job/26710 |
| First Seen At | 2026-05-31 17:59:29Z |
| Last Seen At | 2026-06-06 19:48:53Z |
| Last Checked At | 2026-06-06 19:48:53Z |
| Last Changed At | 2026-05-31 17:59:29Z |
| Inactive At | — |
| Source Posted At | 2026-05-01 13:26:23Z |
| Source Updated At | — |
| Raw Payload Uri | s3://job-postings-prod-raw-590183727216/raw/provider=oracle_hcm/board=egoh.fa.us2.oraclecloud.com|CX_1001/date=2026-06-06/2026-06-06T19-48-39-781Z-0c4ef13f5e0ee294c3c4faf0a8f67f8eab46b8f0b104060a1ad97edeb8fb7d09.json |
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