Sous Chef

3 weeks ago

Dallas Texas, Dallas, TX, United States The Joule Full time
Compensation Type: Yearly Highgate Hotels:

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location:

The Joule Dallas, TX

Built in the 1920s, the neo-Gothic landmark building at 1530 Main Street was originally the Dallas National Bank. It dominated the downtown skyline during a thriving era of Dallas banking and West Texas oil booms. Downtown Dallas flourished through the ’80s, but as the 20th century drew to a close, it was a shadow of its former glory. A decade of development deals and massive renovations transformed the then-vacant bank building into a Forbes four-star boutique hotel. Aptly named after the international unit of energy, The Joule brought a charge to downtown Dallas when it opened in 2008. Through a series of further renovations and expansions as adjacent properties became available, The Joule has become a cultural, shopping, and dining destination—a forerunner in the renaissance of downtown Dallas.

Overview:

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. The Sous Chef will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

Responsibilities:
  • Assist Chef de Cuisine in meeting or exceeding budgeted goals (labor and food costs).
  • Assist Chef de Cuisine with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
  • Inspire and establish a consistent understanding of company core culture.
  • Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards.
  • Maintain excellent knowledge of current culinary trends.
  • Assist Chef de Cuisine in recruiting and retaining a culinary team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
  • Support Chef de Cuisine in regular menu development initiatives.
  • Regularly update internal recipes, checklists, and training manuals to ensure that all operational procedures are carried out accordingly by all staff members.
  • Assist Chef de Cuisine in conducting culinary team 1x1.
  • Oversee all food production and ensure all recipe standards are being met consistently.
  • Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.
  • Provide hands-on operational support in all areas needed.
  • Perform other reasonable job duties as requested by supervisor.
Qualifications:
  • At least 4 years of related progressive experience; or a culinary graduate with at least 2 years of progressive experience in a hotel or a related field.
  • Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
  • Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
  • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
  • Must be able to multitask and prioritize departmental functions to meet deadlines.
  • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

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