Executive Sous Chef

Théa•Dallas, TX

10d•$80,000 - $90,000

About The Position

The Executive Sous Chef is responsible for managing the operations in the kitchen. As the Executive Sous Chef, you will assist in the development of menus, recipes, product control, and other food quality specifications across five unique restaurant concepts and In Room Dining. As the Executive Sous Chef, you are always influential; ensuring the highest level of guest satisfaction through the development of on trend, authentic, and diverse cuisines.

Requirements

5+ years’ experience in a high volume, multi-unit culinary management role
Knowledge of F&B preparation techniques, health department rules and regulations
An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset
Regularly communicates and collaborates with Culinary Partners and consultants for operational and menu changes
Highly organized multitasker who thrives in a fast-paced environment
Willingness to learn and accommodate changes in the industry
A get-it-done approach and an entrepreneurial spirit
Professional, yet comfortable with candid & open to and acting upon feedback – all with the guest and employee experience top of mind
Highly responsive and collaborative, a team player who approaches work without ego
Current knowledge of the latest trends and styles is a must
Proof of eligibility to work in the United States is required

Responsibilities

Managing the operations in the kitchen
Assisting in the development of menus, recipes, product control, and other food quality specifications across five unique restaurant concepts and In Room Dining
Ensuring the highest level of guest satisfaction through the development of on trend, authentic, and diverse cuisines