Sous Chef ("Gerente Chef")

Dallas, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $55,000.00 - $62,500.00

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Career development opportunities

Uniform allowance

Job Description

Renaissance Saint Elm Dallas Downtown Hotel, located in the heart of Dallas, TX, is a distinguished establishment within the Azul Hospitality family, known for delivering exceptional guest experiences with a focus on quality, service, and innovative hospitality solutions. This full-service hotel offers a vibrant blend of modern design and local culture, catering to both business travelers and tourists seeking a luxurious yet comfortable stay. Renaissance Saint Elm prides itself on creating memorable moments through its amenities, event spaces, and diverse culinary offerings, making it a preferred choice for visitors downtown.

We are currently seeking a dedicated and experienced... Show More

Job Requirements

High school diploma or equivalent
Minimum five years’ experience as a Chef in a similar role
Certified Chef or Certified Master Chef accreditation
Valid driver’s license
Safe Server Alcohol and Food Handlers certification
Ability to work in extreme kitchen temperatures and lift up to 45 pounds
Strong verbal and written communication skills
Ability to manage payroll and inventory
Ability to train and supervise kitchen staff
Knowledge of safety and sanitation regulations
Ability to work independently and as part of a team
Flexibility to work varying schedules including weekends and holidays

Job Qualifications

High school or equivalent education
Minimum two years of culinary schooling preferred
Five years of prior experience as a Chef with knowledge of international and domestic dishes
Extensive knowledge of wine pairing
Certification as Chef or Certified Master Chef by an accredited culinary agency
Safe Server Alcohol and Food Handlers certification
Valid driver’s license
CPR certification or First Aid training preferred
Excellent leadership and customer relations skills
Intermediate computer skills including Windows OS, MS Office, PMS, PBX, Key system, and POS
Strong organizational and communication skills
Knowledge of federal, state, and local employment and safety laws
Ability to develop recipes, menu themes, and cost controls

Job Duties

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards
Enhance the food product by recommending and implementing changes based on market research and guest needs
Order food products and supplies from vendors based on menu requirements
Lead the preparation and production of meals ensuring food quality and presentation
Supervise proper receiving and storage of food and related items
Expedite peak meal periods with a hands-on approach
Ensure compliance with safety, sanitation standards, cost controls, and profitability
Visually inspect and select quality food and beverage products
Create and implement new menus and individual food items
Set targeted sanitation standards and ensure food cost control
Serve as liaison between culinary team and other hotel departments
Participate in monthly food inventories
Maintain food quality and consistency
Support the Executive Committee particularly the Executive Chef
Manage culinary team payroll and attendance systems
Evaluate and encourage staff performance improvements
Arrange and supervise training and cross-training of kitchen staff
Serve as a role model adhering to policies and standards
Participate in the hiring process
Conduct monthly departmental meetings
Assist with guest inquiries
Follow company safety and security policies
Report maintenance issues and safety hazards
Perform other reasonable job duties as assigned

Job Location

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

please contact the employer.

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