Sous Chef

4w1 month ago

Provider Contract FoodService

Waxahachie, US · Full-time · $55,000 – $65,000

About this role

Preferred Hospitality, Inc., the management company behind Provider Contract Food Service and Market Broiler Restaurants, has been leading in the competitive food service arena since 1989. We specialize in providing exciting concepts, systems, and food offerings with efficient, well-trained staff to address on-site food service challenges.

We are currently seeking an experienced and energetic Sous Chef to join our Culinary Leadership team in Dallas, Texas. In this role, you will assist the Executive Chef, supervise the preparation of all culinary items, and research and develop new menu items and promotional specials as needed.

You will direct all culinary personnel training while consistently enforcing approved operating procedures and standards. You will also assume the role and duties of Executive Chef in his or her absence, ensuring seamless kitchen operations.

We recruit, train, and develop candidates who enjoy people, provide excellent service, and take genuine pride in their work. We aim to be the employer of choice where employees know they are always treated fairly with genuine concern.

Requirements

At least three years of culinary experience in food preparation, recipe development, plate presentation, and menu implementation.
Must demonstrate hands-on experience in the field.
Experience in a managerial position with the ability to supervise employees to maintain quality control.
Advance degree from a post-secondary culinary arts training program is desirable.
Ability to maintain quality food standards according to HAACP guidelines.
Serv-Safe Certification required.
Proven ability to train and develop kitchen employees in technical food preparation and operational standards.

Responsibilities

Assist the Executive Chef as necessary and supervise the preparation of all culinary items.
Research and develop new or improved menu items, recipes, and promotional specials as approved.
Ensure effective communication of all new recipes and preparation methods to kitchen staff.
Develop and maintain product specifications, presentation standards, and preparation recipes, including all postings and photos.
Train kitchen personnel in food production principles and practices, and establish quality standards for all menu items.
Consistently inspect to ensure product quality, analyze results, and recommend corrective actions to management.
Maintain a clean, safe, and unobstructed workspace while enforcing HAACP guidelines and Serv-Safe Certification.
Conduct annual performance evaluations of subordinates and continually coach and counsel to ensure optimal back-of-house performance.

Benefits

Opportunity to work with a company that has been a leader in the food service industry since 1989.
Be part of a culinary leadership team that values innovation and quality.
Work in an environment that aims to be the employer of choice, treating employees fairly with genuine concern.
Chance to develop and implement new menu items and promotional specials.