Executive Sous Chef

Compass Group•Dallas, TX

7d•$70,000 - $75,000

About The Position

This leadership position will work with the Executive Chef and the culinary team, along with the catering team to bring exceptional high quality and creativity to exceed the guests’ expectations.

Requirements

Creative and innovative culinary skills while meeting financial goals
A teacher of the importance of consistency in preparation and presentation
Thorough knowledge of safe food handling and preparation techniques
Instill safety and sanitation habits in all associates
Current and cutting edge on new products, presentations, and technical execution
Strong inventory and cost control with an understanding of finding solutions
8 years of culinary experience with no less than 3 years managerial role at a high-quality operation
Proven leadership to associate with achieving goals while maintaining a high expectation to standard around quality and presentation
Communicates goals and expectations and inspires associates to achieve goals and advance their careers
Build positivity, morale and spirit
Demonstrate ability to lead by example
Participative management style, and lead by example
Instill a guest service attitude in the culinary team
Clear and concise written and verbal skills.
Heavy client interaction required
Excellent organizational and time management skills
Basic knowledge of Microsoft Word, Excel, Google Drive and E-mail
ServSafe Certification a plus, or Manager’s Food Handler’s Certification required

Responsibilities

Supervises, coordinates and participates in activities of the culinary team and other kitchen personnel
Oversees restaurant operations and assists with banquet and catering functions when necessary
Recognized as the technical expert, teacher and trainer for this operation and the culinary team
Coordinates food purchasing with the Executive Chef, establishes food cost controls and offers solutions
Ensures quality, consistency and creativity are at the highest level while maximizing the operations personnel and resources
Innovation and creative culinary talent