Sous Chef | Pegasus Pizza

French Lick Resort•Dallas, TX

2d•Onsite

About The Position

We're looking for enthusiastic, creative, and ambitious Sous Chef to join the Omni culinary team. The Sous Chef is responsible for the efficient and effective running of the kitchen and food production for Hops and Hens and Pegasus Pizza.

Requirements

Must possess strong organizational, management, culinary, communication, and motivational skills.
Must be proficient in all aspects of the Food & Beverage/Hospitality industry control procedures.
Must possess strong background in analytical cost efficiency kitchen management, regional cuisine with all aspects of proper production & presentation methods.
Must have knowledge of Microsoft Office (Word, Excel, and PowerPoint).
Must be able to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell.
Servesafe Food Manager Sanitation required.

Nice To Haves

Preferred AAS in Culinary Arts or equivalent from an accredited University or Institute.
Previous culinary experience is highly preferred.

Responsibilities

Help restaurant chef to staff scheduling according to budget and business forecast.
Control meal breaks and overtime.
Help Restaurant Chef to manage Kronos on a daily basic; check punch edit , make sure that the punch edit log is fill out and sign, sign off payroll every last day of pay period & have staff sign payroll report.
Participate in menu development.
Meet deadline for projects and new requests
Assist staff's hiring and training.
Responsible for product availability for all outlets items.
Directs proper sanitation of all kitchen facilities and equipment.
Keep kitchen clean and organize in day-to-day operation
Ensure staff follows Ecosure rules and procedures.
Ensure that all kitchen equipment is in good working order.
Direct proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
Monitor and control daily food production.
Monitor safety of staff.
Maintain good working relationship with Front of the House Managers.
Conducts pre-shift with AM and PM kitchen staff. (Daily briefing regarding daily operation and special activities).
Assist the restaurant chef to conduct meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns.
Have a clear understanding of department expectations, communicate them to the rest of the associates, and execute them within proper guidelines.
Attendant stand up, F&B meeting and staff meeting
Checks and controls prep and inventory lists.
Maintain food at par level.
Assist restaurant chef to conduct kitchen department meetings.
Expedite food on the line to check quality and consistency of the product.