Central Market Sous Chef - N. Lamar
About The Position
Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Sous Chef: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters Responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef. Assist in new product development and menu costing General:
Requirements
- Professional Culinary Degree or equivalent combination of culinary training and/or experience
- Excellent customer service skills
- Ability to execute high volume production
- Excellent communication and organization skills
- Excellent culinary and food processing skills
- Experience in ordering, inventory maintenance, and shrink control
- Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred
- Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment
- Ability to supervise, train, and cross-train kitchen staff
- Maintain sanitation standards throughout the work area
- Ability to work a flexible schedule, including opening, closing, and weekend shifts.
Responsibilities
- Overseeing daily job responsibilities for kitchen staff
- Producing necessary products for various food service areas
- Scheduling partners to meet production needs within budget
- Maintaining a clean and sanitary work area
- Using independent judgment in employment-related and business decisions
- Recommending decisions related to product and department strategies, hiring, promoting, disciplining, suspending, discharging, rewarding, or resolving Partner-related matters
- Responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef
- Assist in new product development and menu costing
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What This Job Offers
Job Type
Full-time
Career Level
Entry Level
Industry
Food and Beverage Retailers
Education Level
Associate degree
Number of Employees
5,001-10,000 employees
