Sous Chef

Delaware North at Globe Life Field; Arlington (TX); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Benefits package

Job summary

Delaware North Companies, Inc. is seeking a Sous Chef in Arlington, TX. You will assist in hiring, mentoring, and training while guiding the production team to maintain quality and efficiency.

You will develop training programs, monitor staffing, and lead performance evaluations to optimize operations. A strong focus on sanitation, HACCP, and safety is required. Manage 31 staff, coordinate with management, and contribute to cost control through effective scheduling and inventory management.

Qualifications

• Bachelor's degree or foreign equivalent in Food Business Management, Culinary Arts, Gastronomy, or related field.
• 3 years of experience in a similar role.
• Experience with set menus for up to 100 guests and external catering events.
• Knowledge of sanitation, HACCP, inventory, and kitchen safety procedures.

Responsibilities

• Assist in hiring, development, training, and mentoring of staff.
• Coach and conduct performance evaluations for production team.
• Monitor staffing to minimize cost and increase productivity.
• Develop training programs for the production team.
• Supervise 31 employees and maintain team-oriented atmosphere.
• Follow time-keeping and safety procedures.

Skills

Staff coaching

Menu planning

HACCP & sanitation

Inventory management

Kitchen operations

Education

Bachelor's degree in Food Business Management/Culinary Arts/Gastronomy

Tools

Word

Excel

Kitchen production system

Job description

The opportunity

Sous Chef (Delaware North Companies, Inc.; Arlington, Texas): Assist in hiring, development, training, and mentoring of staff and act as a resource to them. Coach, counsel, and assist in conducting performance evaluations of the production team. Recommend or conduct disciplinary action, including termination, of the production team when necessary according to company standards. Assist in developing training and training programs for the production team. Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team. Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures. Know and follow all company emergency and safety procedures. This position supervises thirty-one (31) employees.

Pay

$1.00 - $1.00 / hour

Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer.

More about you

Education Requirements: Bachelor's degree or foreign equivalent in Food Business Management, Culinary Arts, Gastronomy, or a related field

Experience Requirements: Three (3) years of experience in the position offered or related occupation

Must have experience with the following: preparing set menus for up to 100 guests and assisting at external catering events; volume cooking, presentation, and palette; working with a variety of associates of different skill levels and varied backgrounds; coaching and developing staff; standards operation related to the kitchen (sanitation, open and close procedures, organization, open and close procedures in kitchen, cleanness, HACCP in the kitchen and warehouse or storage area, and safety); managing kitchen stocks, receiving and maintaining inventory; developing food menus for premium and concession (cost cards, recipe, balance on the menu; flavor; nutrition, originality, allergy, and seasonal); and Word, Excel, and the kitchen computer production system. Skills may be gained through academic coursework and concurrently while pursuing academic studies.

Source: Hospitality Online