Central Market Sous Chef - Dallas

H-E-B; Dallas (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

H-E-B in Dallas is seeking a kitchen supervisor to oversee daily production for bakery, tortilla, pastry areas and more. Responsibilities include managing high-volume production, staff scheduling, and cost control while maintaining sanitation and safety standards.

The role requires leadership, culinary expertise, and the ability to adapt to a fast-paced environment in a large retail kitchen. Eligible candidates should have professional culinary training and be able to work flexible hours,

Qualifications

• Experience managing high-volume kitchen operations.
• Proficiency with inventory management and food cost control.
• Ability to supervise and train kitchen staff.
• Flexible schedule including weekends.

Responsibilities

• Oversee daily kitchen production in absence of Executive Chef.
• Assist in new product development and menu costing.
• Schedule Partners within budgetary guidelines and maintain sanitation.

Skills

High-volume production

Staff scheduling

Inventory management

Shrink control

Food cost

Training

Supervision

Flexible schedule

Education

Professional Culinary Degree

Job description

Responsibilities

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.

Work Experience

Qualifications & Key Requirements

• 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 -

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