Central Market, Sous Chef, Fort Worth at Central Market

Fort Worth, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

03 Jul, 26

Salary

0.0

Posted On

04 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary arts, Kitchen management, Staff supervision, Inventory control, Food cost management, Scheduling, Menu development, Sanitation standards, Customer service, Communication, Organization, High volume production, Shrink control, Automated reporting systems, Training, Troubleshooting

Industry

Retail

Description

Overview Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie’s wonderland. Our commitment beyond the plate is another reason we’re a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food. Job Description Job Summary: Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas. Key Responsibilities & Essential Functions:• Sous Chef: Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters• Responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef.• Assist in new product development and menu costing The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Work Experience: Ability to execute high volume production - Experience in ordering - inventory maintenance - and shrink control - Proficiency with automated reporting systems including - but not limited to - Inventory - Food Cost - Scheduling - Time & Attendance and labor preferred - Ability to supervise - train - and cross-train kitchen staff - Ability to work a flexible schedule - including opening - closing - and weekend shifts - Knowledge/Skills/Abilities: Excellent customer service skills - Excellent communication and organization skills - Excellent culinary and food processing skills - Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment - Maintain sanitation standards throughout the work area - Education: Professional Culinary Degree or equivalent combination of culinary training and/or experience - Licenses/Certifications: Physical Demands & Working Conditions: The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 06/01/2003

Responsibilities

The Sous Chef is responsible for overseeing daily kitchen production and managing staff across various departments including the bakery and catering. They must also assist with menu costing, new product development, and ensuring all kitchen operations meet sanitation and budgetary standards.