Central Market, Sous Chef, Fort Worth

Responsibilities

• Oversee daily job responsibilities for line cooks and prep cooks (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all necessary products for the Chefs Case, Soup/Salad/Sandwich Bar and Catering (Bakery, Tortilleria, Bread Production, and Pastry areas).
• Aid in scheduling all necessary Partners to produce required products within budgetary guidelines.
• Maintain a clean and sanitary work area throughout the kitchen, walk-ins, and storage areas.

Qualifications & Key Requirements

• Execute high volume production and manage inventory, including ordering, maintenance, and shrink control.
• Proficient in automated reporting systems such as Inventory, Food Cost, Scheduling, Time & Attendance, and labor.
• Supervise, train, and cross-train kitchen staff.
• Work flexible schedules, including openings, closings, and weekends.
• Show excellent customer service, communication, and organizational skills.
• Manage operations efficiently, troubleshoot equipment issues, and maintain sanitation standards.