Central Market, Sous Chef, Dallas

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

flexible schedule

Training and development opportunities

Employee Discounts

Retirement Plan

Job Description

Our company is a distinguished culinary establishment specializing in artisan breads, pastries, and a variety of gourmet bakery products. We pride ourselves on delivering high-quality food to our customers through our diverse departments, including bakery, tortilleria, bread production, and pastry areas. This organization thrives on a commitment to culinary excellence and customer satisfaction, operating within a fast-paced, detail-oriented environment that values team collaboration and innovation in food preparation. We are known for our extensive range of delicious bakery goods and catering services, which form an essential part of our brand's appeal and reputation in the market.

We are currently seeking a dedicated Sous Chef to oversee daily kitchen operations across multiple food production units. This position plays a pivotal role in managing line cooks and prep cooks, including artisan bread makers, cake decorators, pastry specialists, and bakery partners. The Sous Chef is responsible for ensuring that all products for the chefs case, soup, salad, sandwich bar, and catering are produced efficiently and meet our high standards. This role involves scheduling staff appropriately, maintaining budgetary compliance, and ensuring the cleanliness and sanitary conditions of the kitchen, storage, and walk-in areas.

In addition to managing day-to-day operations, the Sous Chef will use independent judgment in making business decisions and addressing employment-related issues. They will take charge of total kitchen production in the absence of the Executive Chef or Executive Sous Chef and actively assist in new product development and menu costing to keep our offerings fresh and competitive. This role requires someone with excellent culinary skills, leadership qualities, and the ability to maintain a smooth operation while motivating and training team members. Ideal candidates will bring a blend of culinary expertise, organizational skills, and a passion for quality food preparation within a dynamic and growing company.

Job Requirements

Professional culinary degree or equivalent combination of culinary training and/or experience
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 management
Ability to supervise, train, and cross-train kitchen staff
Ability to work a flexible schedule including opening, closing, and weekend shifts
Excellent customer service skills
Excellent communication and organization skills
Excellent culinary and food processing skills
Ability to maintain efficient operation and troubleshoot and report equipment malfunctions
Maintain sanitation standards throughout the work area

Job Qualifications

Professional culinary degree or equivalent combination of culinary training and/or experience
Proven 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 management
Ability to supervise, train, and cross-train kitchen staff
Flexible schedule, including availability for opening, closing, and weekend shifts
Excellent customer service skills
Strong communication and organization skills
Exceptional culinary and food processing skills
Ability to maintain efficient operations and troubleshoot equipment malfunctions
Thorough knowledge of sanitation standards

Job Duties

Oversee daily responsibilities of line cooks and prep cooks including artisan bread makers, cake decorators, pastry specialists, and bakery partners
Produce necessary products for chefs case, soup, salad, sandwich bar, and catering as well as bakery, tortilleria, bread production, and pastry areas
Assist in scheduling partners to meet production needs within budgetary guidelines
Maintain cleanliness and sanitation of kitchen, walk-ins, and storage areas
Use independent judgment in employment-related and business decisions including hiring, promoting, disciplining, and resolving partner-related matters
Manage total kitchen production in the absence of the Executive Chef or Executive Sous Chef
Assist in new product development and menu costing