Sous Chef at PREFERRED HOSPITALITY INC

Waxahachie, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

12 Mar, 26

Salary

65000.0

Posted On

12 Dec, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Experience, Recipe Development, Menu Implementation, Leadership Skills, Training Ability, Quality Control, Food Production Principles, Communication Skills, Team Relationship, Food Safety, Serv-Safe Certification, Performance Evaluations, Technical Support, Organizational Skills, Ingredient Sourcing, Kitchen Equipment Knowledge

Industry

Food and Beverage Services

Description

Description About Us: Since its 1989 inception, Preferred Hospitality, Inc. (Management Company for Provider Contract Food Service and Market Broiler Restaurants) has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities. We recruit, train, and develop candidates who enjoy people, will 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. We are currently seeking an experienced and energetic Sous Chef to join the Culinary Leadership team at our location in Dallas, Texas. Position Summary: Assist the Executive Chef as necessary. Supervise the preparation of all culinary items and research, develop new menu items, and promotional specials as necessary. Direct all culinary personnel training while consistently enforcing approved operating procedures and standards under the direction of the executive chef. Assumes the role and duties of Executive Chef in his/her absence. Job Responsibilities & Duties -Research and develop new or improved menu items and procedures -Create and implement new recipes as approved. -Ensure effective communication of all new recipes and preparation methods. -Evaluate guest acceptance of new or upgraded products, as well as kitchen’s ability to turn out quality products efficiently. -Develop procedures to ensure consistent quality -Develop and maintain product specifications, presentation standards and preparation of recipes, including all postings and photos. -Maintain and organize “current” recipe book. -Establish and maintain effective order guides -Ability to maintain quality food standards according to HAACP guidelines -Maintain Serv-Safe Certification -Trains kitchen personnel in food production principles and practices. -Establishes quality standards for all menu items and for food production practices. -Consistently inspects to ensure product quality. -Analyze results and identify deviations from standards. -Recommend corrective actions to management on quality and operations procedures. -Recommend corrective actions to management on quality and operations procedures. -Ensure the availability of technical support in training and development of all kitchen employees. -Order equipment as requested and source ingredients and supplies as necessary. -Maintain effective communications with subordinates -Responsible for keeping kitchen employees trained, challenged, and motivated. -Foster a supportive team relationship among employees. -Maintains a clean, safe and unobstructed workspace -Plan, organize, direct, and train -Responsible for training the technical aspect of food preparation to kitchen staff -Conduct annual performance evaluations of subordinates -Continually coach and council subordinates to ensure optimal performance in the back of the house. Job Skills & Requirements At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation. Advance degree from a post-secondary culinary arts training program is desirable. Must demonstrate hands-on experience in the field. Experience in a managerial position and able to supervise employees to maintain quality control is required. Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications. Must demonstrate leadership skills and training ability. Must be able to list up to 25 pounds. Must maintain the stamina to walk or stand continuously up to 10 hours per day. Must maintain an average work week of approximately 50 hours as business and training require. Pay Range: $55-65K annual salary Bonus: up to 10% of annual salary Benefits Include: Paid Time Off Accrual that begins on day 1 Paid meals during your shift Monthly dining allowance to use to treat your family and friends Medical, Dental, Vision, Life Insurance, Short Term Disability Insurance and LongTerm Disability 3 week paid sabbatical We are an E-Verify Employer

Responsibilities

The Sous Chef assists the Executive Chef and supervises the preparation of culinary items while developing new menu items and training kitchen personnel. They also ensure quality control and maintain effective communication within the kitchen team.