Sous Chef

NEXDINE Hospitality•Plano, TX

42d

About The Position

The Sous Chef reports to the Executive Chef. The Sous Chef is responsible for developing and executing culinary results to exceed customer expectations. Oversight and supervision of culinary and Front of House staff, all service, production, and presentation standards. The Sous Chef will apply culinary techniques to food preparation and manages the final presentation and service of food.

Requirements

High school diploma or equivalent
1 – 3 years’ experience in similar role
ServSafe Certification
Choke Safety Certification
Allergen Awareness Certification (MA)

Nice To Haves

Culinary school certificate or degree
Microsoft Office Suite

Responsibilities

May assist with menu writing and cycle of cost control utilizing appropriate recipes and costing measures.
Responsible for the quality of all food products and ensure that standards are met, to include preparation of all foods and final presentation.
Support culinary team with all aspects of food production, execution and presentation.
May assist with oversight of all aspects of catering operations.
Assist in maintaining vendor relationships.
Inspect supplies, equipment, or work areas to ensure conformance to established standards.
Demonstrate new cooking techniques or equipment to staff.
Communicate with supervisor regarding equipment purchases or repairs.
Assist supervisor with purchasing of all food or other supplies needed to ensure efficient operation ensuring quality control practices are in place for receiving all products.
May assist in determining production schedules and staff requirements necessary to ensure timely delivery of services.
Ensure company standards for safety, proper food handling practices, sanitation, uniform guidelines, and productivity are maintained.
Compile and record production or operational data on specified forms.
Manage department controllable expenses (P&L) including food costs, labor, supplies, uniforms and equipment, specific to budgetary guidelines.
May assist in budgetary process.
May assist with analyzing recipes to assign prices to menu items, based on food, labor, and overhead costs.
Assist with inventory.
Assist with review process for culinary staff.
Instruct, train and supervise cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Provide excellent customer service to include being attentive, approachable, greeting and thanking customers.
May perform other duties and responsibilities as assigned.