Sous Chef- Hotel Mockingbird

Coury Hospitality•Dallas, TX

About The Position

The Sous Chef assists the Executive Chef in overseeing daily kitchen operations, ensuring high-quality food preparation, maintaining kitchen standards, and supervising culinary staff. The role supports menu execution, food safety, inventory control, and team leadership to deliver consistent and efficient kitchen performance. The Sous Chef provides management and support to kitchen staff, helps maintain food preparation and presentation standards, controls food costs and inventory, and ensures that equipment and facilities meet health, safety, and property standards. The role also coordinates with support departments, schedules staffing to meet business demands, and contributes to a positive, professional work environment. Additional tasks and responsibilities may be assigned or revised based on business volume and operational needs.

Requirements

High school diploma or GED.
Ability to read and follow recipes.
Basic reading, writing, mathematical, and computer skills.
At least 2 years of high-volume cooking experience.
Extensive knowledge of fine dining restaurant service.
Food safety knowledge.
Strong interpersonal and communication skills for culinary training.
Ability to work independently with strong organizational skills.
Knowledge of Back of House operations and ability to supervise others.
Ability to stand and walk for extended periods during shifts.
Ability to lift and carry up to 50 pounds occasionally.
Ability to bend, reach, and move quickly in a fast-paced kitchen environment.
Ability to communicate and coordinate effectively with kitchen staff in a busy environment.

Responsibilities

Manage and support kitchen staff to ensure efficient daily operations.
Train, develop, and motivate staff to consistently meet or exceed food preparation standards.
Teach recipe preparation and follow up with staff to discuss ways to improve the cuisine.
Maintain food quality and presentation by participating in planning, preparation, and plating.
Ensure products are prepared consistently and meet departmental appearance and quality standards.
Troubleshoot unexpected or unusual kitchen situations.
Control food costs and inventory, and discuss daily food cost reports with key kitchen and Food and Beverage staff.
Ensure kitchen equipment is maintained and in working order in accordance with City/County Health Department and property standards.
Coordinate with support departments to acquire needed goods and services.
Ensure sufficient staffing is scheduled to accommodate business demands.
Follow and enforce applicable safety procedures for kitchen and food service areas.
Maintain a high level of cleanliness in kitchen facilities.
Provide leadership by fostering a positive work environment, counseling employees as appropriate, and demonstrating a professional management approach.
Delegate responsibilities to develop subordinates and help them meet defined goals and objectives.
Cooperate with other team executives and staff while demonstrating loyalty, dedication, and confidentiality.
Complete projects and responsibilities assigned by the Executive Chef in a timely manner.
Maintain appropriate grooming and wear the uniform provided.