Central Market, Executive Sous Chef - Southlake

Central Market • Dallas, TX

85d

About The Position

Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie’s wonderland. Our commitment beyond the plate is another reason we’re a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food.

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.
• 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 and report any malfunctions of equipment.
• Ability to work a flexible schedule, including opening, closing, and weekend shifts.

Responsibilities

• Use independent judgment in making employment-related and business decisions.
• Recommend product and department related strategies.
• Oversee daily job responsibilities for line cooks and prep cooks.
• Produce all necessary products for Chef's Case, Cafe on the Run, and Catering.
• Assist in scheduling partners to produce required products within budgetary guidelines.
• Maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.
• Assist in new product development and menu costing.
• Supervise, train, and cross-train kitchen staff.
• Maintain sanitation standards throughout the work area.
• Responsible for total kitchen production in absence of the Executive Chef.

What This Job Offers

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