Sous Chef

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $45,800.00 - $61,800.00

Benefits

Medical insurance

Vision Insurance

Dental Insurance

Paid Time Off

Rapid career growth and development

Closed Christmas, Thanksgiving and the 4th of July

Job Description

Vandelay Hospitality Group is a dynamic and respected leader in the hospitality industry, known for delivering remarkable dining experiences and exceptional hospitality services to its guests. With a commitment to quality, innovation, and guest satisfaction, Vandelay Hospitality Group operates a variety of full-service restaurants that cater to diverse tastes and preferences. The company prides itself on fostering a positive work environment where teamwork, professionalism, and continuous growth are highly valued. As an established player in the hospitality sector, Vandelay Hospitality Group emphasizes high standards in food preparation, customer service, and operational excellence, making it an attractive employer for culinary professionals... Show More

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 required
Culinary degree preferred
2+ years of full-service restaurant management experience
Results driven, trustworthy and 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 Location

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