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 works in the Food and Beverage department and reports to the Executive Chef. The role involves managing, training, developing, and motivating kitchen staff; maintaining food quality and presentation from planning through plating; and addressing unexpected kitchen situations. It also includes controlling food costs and inventory, reviewing daily food cost reports with kitchen and F&B staff, maintaining equipment and cleanliness, coordinating with support departments, and scheduling sufficient staff for business demands. The Sous Chef enforces applicable safety procedures and company grooming and uniform standards, contributes to a positive and professional work environment, delegates to develop staff, and completes projects assigned by the Executive Chef. Additional duties may be assigned or revised according to business 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 with extensive knowledge of fine dining restaurant service.
Food safety knowledge.
Strong interpersonal and communication skills for culinary training.
Self-starter 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 occasionally lift and carry up to 50 pounds.
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 meet food preparation standards; teach preparation according to established recipes and discuss opportunities to improve the cuisine.
Maintain food preparation and presentation quality through active participation from planning to plating, ensuring products consistently meet departmental appearance and quality standards.
Troubleshoot unexpected or unusual kitchen situations.
Control food costs and inventory.
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.
Schedule sufficient staffing 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 through a positive work environment, appropriate employee counseling, and a dedicated, professional management approach.
Delegate appropriately to develop subordinates’ responsibility and help them meet defined goals and objectives.
Demonstrate loyalty, dedication, confidentiality, and cooperation with other team executives and staff.
Accept and complete projects and responsibilities assigned by the Executive Chef in a timely manner.
Maintain grooming standards and wear the provided uniform.
Perform additional duties as assigned or revised based on business volume and current needs.