Central Market Sous Chef -Midway

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

Job summary

H-E-B in Dallas, TX seeks an experienced kitchen supervisor to oversee daily operations for line cooks, prep cooks, and bakery staff in a fast-paced retail kitchen environment.

You will schedule staff, support new product development, and ensure strict sanitation and efficiency across all production areas. The role requires strong culinary skills and leadership in a busy food-service setting.

Qualifications

• Experience in high-volume production and labor cost control.
• Strong inventory management and food cost awareness.
• Ability to supervise and train kitchen staff across stations.

Responsibilities

• Oversee daily kitchen operations for line cooks, prep cooks, and bakery partners.
• Schedule Partners to meet production needs within budget guidelines.
• Maintain sanitary, organized work areas in kitchen, walk-ins, and storage.

Skills

High-volume production

Staff supervision

Inventory control

Food cost

Scheduling

Culinary skills

Cross-training

Education

Professional Culinary Degree or equivalent

Tools

Automated reporting systems

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