Central Market Executive Sous Chef DFW

Central Market • Fort Worth, TX

84d

About The Position

The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. This role requires the majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommending such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engaging in resolving Partner-related matters. The Executive Sous Chef will assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines and maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.

Requirements

• 3+ years of experience as a Sous Chef.
• Proven leadership experience in a complex environment with multiple direct reports.
• Professional culinary training or equivalent work experience.
• Excellent customer service skills.
• Assist in new product development and menu costing.
• Excellent communication and organization skills.
• Experience in ordering, inventory maintenance, and shrink control.
• Proficiency with automated reporting systems including Inventory, Food Cost, Scheduling, Time & Attendance, and labor preferred.
• Ability to maintain an efficient operation and troubleshoot equipment malfunctions.
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.

Responsibilities

• Oversee daily job responsibilities for line cooks and prep cooks.
• Produce necessary products for Chef's Case, Cafe on the Run, and Catering.
• Assist in scheduling partners to meet production requirements within budget.
• Maintain a clean and sanitary work area throughout the kitchen and storage areas.
• Make employment-related and business decisions regarding product and department strategies.
• Supervise, train, and cross-train kitchen staff.
• Responsible for total kitchen production in absence of the Executive Chef.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed
• Number of Employees: 51-100 employees