Central Market Sous Chef - Fort Worth at Central Market

Dallas, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

09 Jan, 26

Salary

0.0

Posted On

11 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Customer Service, Communication, Organization, Food Processing, Inventory Maintenance, Shrink Control, Supervision, Training, Sanitation Standards, Problem Solving, Menu Costing, Product Development, Scheduling, Time Management, Labor Management

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 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.Requirements: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 mattersResponsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef.Assist in new product development and menu costingGeneral:Professional Culinary Degree or equivalent combination of culinary training and/or experienceExcellent customer service skillsAbility to execute high volume productionExcellent communication and organization skillsExcellent culinary and food processing skillsExperience in ordering, inventory maintenance, and shrink controlProficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferredAbility to maintain an efficient operation and troubleshoot and report any malfunctions of equipmentAbility to supervise, train, and cross-train kitchen staffMaintain sanitation standards throughout the work areaAbility to work a flexible schedule, including opening, closing, and weekend shifts.Equal Opportunity Employment/Drug Free Workplace06-2003

Responsibilities

The Sous Chef is responsible for overseeing daily operations of kitchen staff and ensuring the production of necessary products for various food areas. They assist in scheduling and maintaining a clean and sanitary work environment.