Sous Chef assists the Executive Chef in the daily kitchen operations including menu development, purchasing, inventory, cost control, and sanitation. Oversees the activities of the kitchen staff and monitors food production and presentation. Being a Sous Chef resolves operational issues. Performs quality checks on ingredients and prepared dishes. Additionally, Sous Chef complies with all safety and food sanitation laws and regulations. Supervises, trains, and mentors staff. May require an associate degree in culinary arts or equivalent. Typically reports to an executive chef. The Sous Chef supervises a small group of para-professional staff in an organization characterized by highly transactional or repetitive processes. Contributes to the development of processes and procedures. To be a Sous Chef typically requires 3 years experience in the related area as an individual contributor. Thorough knowledge of functional area under supervision. (Copyright 2024 Salary.com)
Description
Being a Hawkers Sous Chef is about so much more than receiving amazing benefits, working in a fun restaurant, and eating delicious food. While we offer all those things and more, being a Hawkers Chef is about working in a team environment full of motivated cooks who wake up every day ready to go. We are looking for leaders to help us grow our brand and lead the way in coaching and developing our back of house team.
Sound like you? Come work with us today!
What’s in it for you?
The Deets:
To act as an operations manager who is responsible for supporting the mission, vision, and values of Hawkers Asian Street Food through all that he/she/they do in their role every day. The Sous Chef will work with the Executive Chef towards accomplishing stated goals and objectives to achieve desired results while focusing on the long-term profitability of the company while developing restaurant staff. The Sous Chef is responsible for overseeing shift operations by managing food quality, shift execution, ticket times, and productivity on the shift. The Sous Chef is also responsible for assisting the Executive Chef in supervising and overseeing an assigned work group within the kitchen. The Sous Chef has contributory financial responsibility for food costs, labor costs, kitchen repair and maintenance and supplies for the kitchen. The Sous Chef will oversee a staff of up to 30 team members which may include other management personnel.
Requirements
Physical Demands:
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