Sous Chef | The Owners Box

Omni Hotels & Spas•Dallas, TX

2d•Onsite

About The Position

To provide technical and administrative assistance to the Sous Chef and ensures effective operation of the kitchen and food production outlets.

Requirements

Must have at least 2 years previous culinary management experience.
Knowledge of Microsoft Word, Excel, and similar programs required.
Use a computer to access Dayforce, Birch Street and Medallia.
Interact with guests during tastings and special events.
Be creative in creating menus while maintaining bottom line.
Serve Safe certified food manager/applicable food safety certifications required.
Clear, positive, energetic communication skills, written and verbal.
Able to work a flexible schedule to include nights, weekends and holidays.

Nice To Haves

Prior experience in an upscale, full service five Diamond Kitchen preferred.
Excellent Customer Service, prior admin experience preferred.
College education and/or culinary degree preferred.

Responsibilities

Help restaurant chef to staff scheduling according to budget and business forecast.
Control meal breaks and overtime.
Help Restaurant Chef to manage Dayforce on a daily basic; check punch edits, make sure that the punch edit log is fill out and sign, sign off payroll every day & have staff sign payroll report.
Participate in menu development.
Meet deadline for projects and new requests.
Assist with hiring and training.
Responsible for product availability for Texas Spice items.
Directs proper sanitation of 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 the 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.
Any additional task.