Sous Chef

Universal Weather and Aviation•Dallas, TX

13h•$50,000 - $55,000•Onsite

About The Position

The Sous Chef is responsible for managing the kitchen staff in the absence of the General Manager and oversees the preparation of hot food and related inventory levels of the kitchen. The Sous Chef will be an on-site problem solver in the event of situations arising that require immediate action, and the Sous Chef will be provided the authority to make decisions to solve the problem following company procedures related to customer satisfaction, safety, and cost.

Requirements

5-7 years of experience in a kitchen environment within a catering or fine dining establishment.
A current Safe Food Handling Certificate.
Strong knowledge of proper food handling procedures and government regulations regarding the food code.
Culinary preparation and excellent knife skills are a must.
Demonstrated ability to work well with others in a team-driven, fast-paced environment is essential.
An excellent driving record.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply good judgement understanding to carry out instructions furnished in written, oral, or diagram form.

Nice To Haves

Four-year culinary degree preferred.
Supervisory experience preferred.

Responsibilities

Oversee the preparation of hot food and related inventory levels of the kitchen while maintaining Air Culinaire Standards.
Quality Control each order for adherence to Corporate and Government guidelines.
Maintain consistency in food quality standards.
Rotate all products. Label and date all food in kitchen.
Use preventative maintenance with all kitchen equipment.
Train all kitchen staff on potential hazards and general safety and SOPs.
Use Shipday for all order logistics and deliveries to include delivery photo at point of delivery and the name of the recipient at point of delivery.
Dress professionally and within the guidelines of Company procedures including the company approved uniform.
Carry company provided cellphones/radios at all times when on duty out of the office and communicate with your local operation and the company call center as required or needed.
Exhibit a keen understanding and demonstration of hospitality principles.
Perform all other duties as assigned by the General Manager.