Sous Chef

Tyler, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $47,100.00 - $63,600.00

Work Schedule

Standard Hours

Benefits

weekly pay

401K with company match

Employee assistance program

Medical insurance

prescription insurance

Dental Insurance

Vision Insurance

FSA/HSA

Ongoing training and development programs

Bonus programs

Job Description

American Dining Creations is a prominent division of American Food & Vending, recognized as one of the largest privately held hospitality service partners in the United States. The company is dedicated to providing exceptional corporate and education dining experiences by tailoring innovative dining programs to fit the unique needs of each partner. They combine the strength of a national program with the flexibility and creativity of an industry leader, delivering superior culinary offerings supported by outstanding management practices. This ensures that every client benefits from the highest operational standards while enjoying responsive and innovative menu solutions and customer service. American Dining Creations operates a nationwide network of dining accounts, employing over 2,000 staff and serving hundreds of thousands of guests daily. Their services encompass full café dining built around the Fresh Difference culinary philosophy, mobile ordering, catering, specialty events, and grab-and-go options through My Fresh Market. The company’s commitment to true partnership includes customization and 24/7 support for all clients.

The role of a Sous Chef at American Dining Creations, specifically located in Tyler, TX, plays a vital role in supporting the Chef and Executive Chef in delivering daily culinary services. This position involves working closely with culinary staff to ensure that recipes and food safety standards are strictly adhered to. The Sous Chef assists the Executive Chef with all culinary service points, including managing food stations and catering events, providing leadership and supervision to back-of-house (BOH) staff, and maintaining a clean and organized kitchen environment. This role demands attention to detail in following recipe standards, food handling safety protocols, and maintaining production records and equipment. The Sous Chef may need to cover shifts or stations during peak operation hours and will regularly coordinate with the Executive Chef or General Manager regarding kitchen operations. The role also includes the flexibility to undertake additional duties as assigned to meet the dynamic needs of the kitchen environment. This position is suited for individuals who are passionate about culinary arts, leadership within a fast-paced hospitality setting, and delivering exceptional dining experiences. Although pay varies by location, American Dining Creations offers competitive compensation along with valuable employment benefits, making it a rewarding career opportunity for experienced culinary professionals.

Job Requirements

associate degree in culinary arts or hospitality or culinary degree from an accredited culinary association preferred
three years experience in a similar culinary leadership role preferred
prior experience in employee scheduling, hiring, and staff development
strong time management skills
ability to multitask in a fast paced environment
proficiency with Microsoft Office and inventory systems
knowledge of local and state food safety regulations
physical ability to lift up to 50lbs, stand, walk, and bend during work hours

Job Qualifications

an associate degree in culinary arts or hospitality or a culinary degree from an accredited culinary association is preferred
three years experience in a similar culinary leadership role that may include retail, hotels, business, or education dining preferred
prior experience with planning and managing employee schedules, hiring, and staff development
possess strong time management skills, able to multitask and enjoy working in a time sensitive, fast paced environment
proficient with Microsoft Office, catering, ordering and inventory systems
knowledge of all local and state food safety regulations
able to lift to 50lbs, stand, walk, and bend for daily work schedule

Job Duties

assist the executive chef with all culinary points of service including food stations and catering events
provide guidance and supervise BOH staff
ensure recipe standards, ingredients, and food handling safety protocols are met
keep kitchen clean and organized, maintain production records and equipment
may cover a shift or station during peak operation hours
meet daily with executive chef or general manager regarding operations
may be assigned other duties and responsibilities as needed