Sous Chef-Rough Riders

PROOF OF THE PUDDING•Frisco, TX

13d•$50,000 - $54,500•Hybrid

About The Position

Proof of the Pudding, the food and beverage operator at Rough Riders Stadium, is seeking a seasoned Sous Chef to lead the concessions and premium hospitality culinary program. The Sous Chef will be a key point person for all culinary aspects in the kitchen, attend all events to ensure efficiency, and assist the Executive Chef with scheduling, purchasing, and invoice management. This role involves both in-office work and kitchen responsibilities, including computer usage, meetings, communications, and standard kitchen duties such as bending, lifting, pushing, carrying, and moving products and equipment. The position may require movement between indoor, outdoor, and various structures throughout the campus.

Requirements

4+ years of leadership experience in high volume catering or events.
A degree/training in the culinary arts, hospitality management, or equivalent.
Knowledge of Microsoft Office, internal and external email communications, and purchasing procedures
Must be a leader looking to grow themselves and a team.
Must live near or be willing to relocate to Frisco, TX.
Capable of producing a consistent product in high volume
Excellent listening and communication skills
Ability to run a business as if you own it
Exceptional knife skills, knowledge of a variety of culinary techniques, and the ability to teach these skills
Business Acumen - Demonstrate comprehension of the job, including policies, practices, and relationships. Possess the expertise and skill levels required of the job and perform with quality.
Dedication - Dependable, reliable and follows through on projects from inception to completion. Willing to put in as much time as necessary to complete tasks. Demonstrate a win-win attitude: “see it, own it, solve it.”
Ethics and Integrity - Acts with integrity, honesty and knowledge that promote the company’s culture, values and beliefs while maintaining the highest standards of professional conduct.
Safety & Security - Observe safety and security standards. Use equipment and materials properly. Comply with safety standards and personal protective equipment requirements. Report potential unsafe conditions or practices to appropriate person immediately. Promote restaurant safety, cleanliness and security compliance at all times.
Teamwork - Cooperate and be willing to work as a team player to achieve goals and tasks accurately, efficiently and timely.
Communication - Communicate clearly and effectively with mutual respect, understanding and trust to fellow associates, managers, supervisors and guests. Listen carefully to opinions and views of others; state understanding of what has been heard.
Initiative - Contribute new ideas and suggestions to enhance productivity and efficiency. Be proactive in troubleshooting problems or issues and take action to mitigate potential problems.
Adaptability & Planning - Possess the ability to learn new tasks and adjusts well to new situations. Perform well under tight time schedules and pressures to change direction quickly.
Service Orientation - Demonstrates a sense of urgency. Is welcoming, friendly and smiles when visible to guests.

Responsibilities

Assist with the planning and execution of event menus
Maintain a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; and maintaining security systems.
Creating and maintaining the overall moral of the kitchen and culinary team
Schedules Staff and food production in accordance with the demands of business, the direction of Executive Chef and Company policies
Assist with hiring, onboarding, and training of new culinary staff
Assists Executive Chef with logistical planning and execution of events as directed
Assist with purchasing and inventory management for all culinary operations
Develop, implement, and communicate creative menu items that adhere to the Proof of the Pudding standard of innovation and excellence
Be a lead in the hiring, training, accountability, and scheduling of the culinary staff
Lead and coach culinary department to develop a strong and growing team.
Performs other related duties as needed.