Sous Chef | Dallas | Relocation Assistance

Position Overview:

The Sous Chef is responsible for supporting the Executive Chef in the overall culinary operations of the establishment. They assist in managing the kitchen staff, helping to create and implement menus, ensuring food quality and safety, controlling costs, and maintaining a high standard of food preparation and presentation. The Sous Chef plays a key role in delivering a memorable dining experience to customers and acts as a leader in the kitchen.

Position Responsibilities:

Menu Planning and Development:

• Assist the Executive Chef in creating and developing innovative menus based on market trends, seasonal ingredients, and customer preferences.
• Provide input on menu balancing, appeal, and cost-effectiveness.
• Help update and refine menu offerings regularly.

Kitchen Management:

• Support the Executive Chef in overseeing kitchen staff, including sous chefs, line cooks, and other kitchen personnel.
• Train, mentor, and supervise kitchen staff to maintain high culinary standards.
• Assist in establishing and enforcing kitchen protocols and hygiene standards.
• Help schedule kitchen staff and manage labor costs effectively.

Food Preparation:

• Take a hands-on approach to food preparation and cooking, particularly during busy periods.
• Ensure food quality, taste, and presentation meet or exceed customer expectations.
• Monitor portion control to minimize waste and control costs.

Quality Assurance:

• Conduct regular quality checks on ingredients and finished dishes in collaboration with the Executive Chef.
• Address any issues related to food quality, taste, or presentation promptly.
• Maintain high standards of food safety and sanitation.

Cost Control:

• Assist in managing food and labor costs to achieve budgetary goals.
• Monitor inventory levels, order supplies efficiently, and minimize food wastage.
• Assist in negotiating with suppliers for favorable pricing and quality ingredients.

Creative Culinary Skills:

• Stay updated on culinary trends and techniques.
• Experiment with new recipes and dishes to keep the menu fresh and appealing.
• Collaborate with the Executive Chef and management team to create unique dining experiences.

Health and Safety Compliance:

• Ensure compliance with all health and safety regulations and food handling standards.
• Maintain cleanliness and organization in the kitchen to prevent accidents and injuries.

Customer Relations:

• Occasionally interact with customers to gather feedback and make necessary adjustments to meet their needs and preferences.
• Assist in handling customer complaints or special requests with professionalism.

Administrative Duties:

• Assist in managing kitchen budgets, financial records, and reports.
• Support strategic planning and decision-making with the Executive Chef and management team.
• Help maintain accurate records of recipes and menu items.

Qualifications:

• 3 years of experience as a Sous Chef or in a similar role in a high-end or Michelin-rated restaurant or culinary establishment.
• Culinary degree or equivalent formal culinary training is required.
• Strong culinary skills and a deep understanding of various cooking techniques and cuisines.
• Excellent leadership, communication, and organizational skills.
• Ability to work well under pressure and maintain composure during busy periods.
• Knowledge of food cost control, budget management, and kitchen management software.
• Familiarity with health and safety regulations and food safety standards.

Physical Requirements:

• Ability to handle objects, grasp, turn, and hold items with hands.
• Capability to work on your feet for extended periods, totaling at least 8 hours.
• Fast-paced movements required to navigate various areas within the venue.
• Capacity to lift, pull, carry, or move objects weighing at least 40 pounds.
• Occasional kneeling, bending, crouching, and climbing as necessary.