Executive Sous Chef - Dallas Off-Premise

PROOF OF THE PUDDING•Grand Prairie, TX

1d•Hybrid

About The Position

Proof of the Pudding has spent the past four decades providing innovative menus, services, design expertise and event experiences to clients throughout Atlanta and beyond. As a preferred caterer to over 50 venues in and around Atlanta, our Off-Premise team spearheads event innovations and culinary experiences to a range of events from weddings, holiday parties, corporate retreats, and social gatherings. Proof of the Pudding is seeking an Executive Sous Chef to provide culinary leadership for our Dallas Off-Premise Catering team. The Executive Sous Chef is a management position designed to enhance and amplify kitchen efficiency, menu creativity & design, and provide strong support in event food preparations, production and on-site presentation. The perfect applicant has proven experience in high-volume catering, the ability to multi-task, and has a strong culinary background.

Requirements

3-5+ years in a lead culinary role with large scale catering experience, off-site catering experience preferred
Knowledge of Microsoft Office, proactive internal and external email communications, and purchasing procedures
Familiarity with multiple service styles including plated events, buffets, and stations.
A passion for providing innovative and creative culinary experiences.
Experience executing multiple BEOs simultaneously.
Must live near or be willing to relocate to the Dallas, TX area.
Proven experience building and maintaining positive relationships with clients.
Excellent listening and communication skills
Proven time management and delegation abilities
Capable of producing a consistent product in high volume for multiple service times per day
Proven leadership ability with the ability to give clear directions to the culinary team and other departments.
Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required for the job and perform with quality.
Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Possess the ability to learn new tasks and adjust well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Execution of offsite catering culinary operations including planning, ordering, leadership, and logistics for numerous overlapping events.
Maintain the highest level of food quality, presentation, and consistency.
Capable of producing a consistent product in high volume
Lead to ensure proper safety and sanitation of all kitchen/food service areas.
Develop, implement, and communicate creative menu items that adhere to the Proof of the Pudding standard.
Maintain tracking and reporting of financial goals and food cost while tracking and reporting the culinary budget.
Responsible for assisting in interviewing, training, accountability, and scheduling of the culinary staff.
Working with the Sales and Operations team to drive sales for the company and expertly, creatively, and flawlessly execute each event.
Creating and maintaining the overall moral of the kitchen and culinary team
Overseeing and executing client tastings
Tasks assigned by the Executive Chef
Performs other related duties as needed.