Senior Sous Chef

Dickies Arena•Fort Worth, TX

1d•Onsite

About The Position

A Senior Sous Chef will assist in overseeing the staffing of all culinary team members in their respective areas of direct accountability; Concessions/Commissary, Club/Restaurants & Catering or Suite and Loge Boxes, along with menu development & event-based planning for all Food & Beverage outlets. Each Senior Sous Chef will work closely with all Culinary, Purchasing and front of house leadership counterparts to ensure quality selections are executed and served impeccably on an event by event basis with consideration to the anticipated guest demographic. This position is also responsible for ensuring that exceptional hospitality is received throughout the operation by our external, as well as, our internal guests, that all alcoholic beverages are served safely, and that food quality and sanitation standards are always maintained. They will be responsible for the establishment and achievement of financial targets including, but not limited to labor and food cost. This position reports to the Executive Chef. In-person and predictable attendance.

Requirements

Degree or similar certification/ experience in Culinary Arts strongly preferred
5+ years of culinary leadership experience with 2+ years in a Sous Chef capacity preferred
Previous experience in high volume, complex food service operations; sports and/ or entertainment venue strongly preferred
Comprehensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation
Previous experience leading large teams; inclusive of managers, supervisors and part-time team members (50+ strongly preferred)
Previous experience with opening a food & beverage establishment and building a culinary team, large sports and/or entertainment venue strongly preferred
Demonstrate ability to complete projects in a reliable, productive and expedient manner while adhering to strict deadlines
Keyboarding skills and computer proficiency with software knowledge including MS Office
Experience with computerized work force management software strongly preferred
Experience with inventory and order management software strongly preferred
Excellent verbal and written communication skills
Ability to problem solve and prioritize multiple tasks in a fast-paced, high-energy environment
Ability to work independently and in a team environment
Self-motivated with strong client and vendor relations and staff management skills; previous experience with vendor and product selection
Able to communicate effectively with management team, guests and team members
Superior internal and external customer service experience
Must be able to work extended shifts of 10 hours or more as business dictates
Must be flexible with schedule and able to work different shifts
Ability to work nights, weekends and holidays
Must be able to work in fluctuating temperatures
English reading, writing, comprehension, math and computer skills required
Ability to taste and evaluate food and beverage products
Must be able to reach, lift, stoop, bend and perform extensive standing and walking (including stairs) throughout shift
Ability to use hands in using office equipment, including the computer system
Ability to express or exchange ideas by means of the spoken word. Those activities in which they must convey detailed or important spoken instructions to other workers accurately, loudly, or quickly
Ability to perceive the nature of sounds at normal speaking levels with or without correction. Ability to receive detailed information through oral communication, and to make the discriminations in sound.
Ability to talk and hear to conduct phone and radio correspondence
The worker is required to have close visual acuity to perform an activity such as: preparing and analyzing data and figures; transcribing; viewing a computer terminal; extensive reading; determine the accuracy, neatness, and thoroughness of the work assigned; visual inspection involving small errors and/or operation of machines (including inspection); using measurement devices; and/or assembly parts at distances close to the eyes

Nice To Haves

Degree or similar certification/ experience in Culinary Arts strongly preferred
5+ years of culinary leadership experience with 2+ years in a Sous Chef capacity preferred
Previous experience in high volume, complex food service operations; sports and/ or entertainment venue strongly preferred
Previous experience leading large teams; inclusive of managers, supervisors and part-time team members (50+ strongly preferred)
Previous experience with opening a food & beverage establishment and building a culinary team, large sports and/or entertainment venue strongly preferred
Experience with computerized work force management software strongly preferred
Experience with inventory and order management software strongly preferred

Responsibilities

Partner with Dickies Arena & Food and Beverage department leadership to ensure a successful arena opening and establishment of the F&B operation
Assist with the establishment and enforcement of Dickies Arena policies
Work closely with other team members and other departments to ensure department specific procedures, tasks and goals are met, consistent and effective communication occurs, efficient operational performance and a positive reputation of venue within the market/ industry is maintained
Support the concept development and overall operating plan establishment for all food and beverage areas with specific focus on culinary elements
Assist in driving menu and recipe development throughout the venue
Responsible for ensuring exceptional and consistent food quality in presentation and production
Follow and enforce policies associated with the safe service of all alcoholic beverages
Assist in the hiring, training, staffing and scheduling of culinary team members
Ensure all culinary team members have the tools necessary to complete their jobs
Ensure consistent execution of all menus and recipes, training and accountability of the culinary team in execution
Engage with venue guests, as well as, team members to ensure exceptional hospitality is always received
Build and maintain strong relationships with venue staff, sponsors, clients, guests, subcontractors, etc.
Responsible for enforcing, executing and maintaining all safety, security and sanitation standards throughout the venue
Regularly obtain feedback from clients and guests to improve operations
Respond and assist in any departmental guest service issues deriving from and/or relating to culinary elements
Conduct routine staff meetings to discuss procedures, problems, policy changes, daily & event activity and any other department specific items.
Oversee and support the mentorship and development of culinary supervisors and team members on a daily basis
Ensure that daily walkthroughs are being conducted throughout the venue with consideration to sanitation, safety, inventory levels, etc.
Thoroughly and accurately use all selected systems (Purchasing, Point-of-sale, Work Force Management and more)
Assist with ensuring achievement of all financial goals within each given department are met, i.e. Concessions, Suites, Catering & Clubs
Conduct and oversee the ordering and inventory management aspects of the Culinary department in each of their given areas of responsibilities
Other responsibilities and tasks as deemed appropriate by the Food and Beverage and Dickies Arena Leadership Team