Sous Chef

7 days ago

Dallas, United States State and Allen Full time

Benefits: Company parties Dental insurance Employee discounts Health insurance Paid time off Vision insurance Wellness resources We are looking for a motivated Sous Chef to join our team Someone who is a natural leader with previous supervisory experience as well as experience with high-volume cooking. You will be assisting the Executive Chef in maintaining the operation of the kitchen, from running service, food prep, and quality control for inventory and physical maintenance. You'll create exceptional food and exceed quality standards, to create memorable dining experiences. You want to join a hard-working and efficient team that cares about great food, drinks, and customer experience. We offer all our employees various benefits such as medical insurance, life insurance, PTO, and so much more Compensation: $50,000 - $55,000 annually depending on experience, qualifications, and skills. Sous Chef Responsibilities: Leads kitchen team in Executive Chef's absence. Perform all duties of kitchen managers and employees as necessary. Hire and train new kitchen employees to restaurant and kitchen standards. Educate and train all team members in compliance with federal, state, and local laws and safety regulations. Prepare and cook foods of all types, either on a regular basis or for special guests or functions. Check the quality of raw and cooked food products to ensure that standards of quality and presentation are met. Ensure security and proper storage of food and beverage products, inventory and equipment and replenish supplies in a timely and efficient manner while minimizing waste. Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. Keep cooking stations stocked, especially before and during prime operation hours. Works with Executive Chef to maintain kitchen organization, staff ability/efficiency, scheduling, and training opportunities. Assists Executive Chef with menu creation. Assists with the operations/processes of smoked meats. Coordinates with the restaurant management team on supply orders, budget, and kitchen efficiency and staffing. Any other duties deemed necessary to the position. Sous Chef Skills and Qualifications: Formal Culinary Training. (Culinary degree preferred) Previous kitchen experience. (Minimum 5 years) Previous Management experience. (Minimum 3 years) Extensive food and beverage, and restaurant industry knowledge. ServSafe or Food Handler's certification, or willingness to obtain. Must have advanced knowledge of food service regulations. Must be organized, skilled with time management, and efficient in hot and cold line production. Ability to work under pressure, in a high-volume environment. Skilled with the use of hand tools or machines needed for the position. Able to lift, carry, or pull objects that may be heavy. Ability to stand for extended periods of time. Creative problem-solving skills, customer service, and leadership skills, positive, and self-motivated. Strong verbal and written communication skills. Authorized to work in the United States.

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