Central Market, Sous Chef, Dallas

About the role

Responsible for overseeing the daily job responsibilities for line cooks, prep cooks, Artisan Bread Makers, Cake Decorators, Pastry Specialists, and Bakery Partners to produce all necessary products for the Chefs Case, Soup/Salad/Sandwich Bar, Catering, Bakery, Tortilleria, Bread Production, and Pastry areas.

Assist in scheduling all necessary Partners to produce the required products within budgetary guidelines and maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.

Responsibilities

• Use independent judgment in making employment-related and business decisions, including product and department-related strategies, hiring, promoting, disciplining, and resolving Partner-related matters
• Responsible for total kitchen production in the absence of the Executive Chef or Executive Sous Chef
• Assist in new product development and menu costing

Qualifications

Professional Culinary Degree or equivalent combination of culinary training and/or experience

Requirements

• Ability to execute high-volume production
• Experience in ordering, inventory maintenance, and shrink control
• Proficiency with automated reporting systems, including inventory, food cost, scheduling, time, and attendance, and labor
• Ability to supervise, train, and cross-train kitchen staff
• Ability to work a flexible schedule, including opening, closing, and weekend shifts

Skills

• Excellent customer service skills
• Excellent communication and organization skills
• Excellent culinary and food processing skills
• Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment
• Maintain sanitation standards throughout the work area