Executive Sous Chef

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $64,300.00 - $82,100.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Medical insurance

Vision Insurance

Dental Insurance

Paid Time Off

Rapid career growth and development

Closed Christmas

Closed Thanksgiving

Closed 4th of July

Job Description

Vandelay Hospitality Group is a prominent and dynamic hospitality company known for delivering exceptional guest experiences across its range of full-service restaurants and dining establishments. Committed to hospitality excellence and a remarkable dining experience, the company fosters a culture that values teamwork, high standards of service, and culinary innovation. With a focus on quality and customer satisfaction, Vandelay Hospitality Group operates with a dedicated staff aimed at enhancing each guest's visit through superior food offerings and exceptional service. The group prides itself on maintaining a productive, sanitary, and welcoming environment that aligns with current industry standards and regulatory compliance.
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Job Requirements

High school diploma or GED required
Culinary degree preferred
2+ years of full-service restaurant management experience
Results driven, trustworthy and team oriented
Must be able to lift to 50 pounds
Availability to work during business hours, including weekends and evenings
Must be able to work standing and walking for extended periods of time

Job Qualifications

High school diploma or GED
Culinary degree preferred
2+ years of full-service restaurant management experience
Results driven
Trustworthy
Team oriented

Job Duties

Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards
Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements
Manage the kitchen inventory and ensure supplies are fresh and of high quality
Ensure proper food temperatures when cooking and proper storage afterward
Lead the kitchen opening, closing and other kitchen operations as directed
Assist with interviewing, hiring, training and follow up with new team members
Continuously cross-train, develop and mentor team members
Lead pre-shift meetings and update the team on any key business and/or menu updates
Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards
Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner
Create and maintain organizational systems in kitchens that reflect the flow of operations
Ensure adherence to all local, state and federal laws and regulations
Adhere to all disciplinary action guidelines set by the company
Attend and participate in weekly manager meetings

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

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