Sous Chef

Perry's-Steakhouse-and-Grille-; Grapevine (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Disability insurance

Employee assistance program

Flexible spending account

Health insurance

Life insurance

Paid time off

Vision insurance

Job summary

Perry's Steakhouse and Grille in Grapevine, TX is seeking a Sous Chef to lead kitchen operations, oversee food prep and presentation, and work with the Executive Chef and General Manager to ensure quality and consistency.

The role requires culinary experience and offers full-time hours, salary between $70,000 and $80,000 per year, health and retirement benefits, and a dynamic, professional team environment.

Qualifications

• 2 years culinary experience preferred.
• 2 years cooking experience preferred.

Responsibilities

• Manage all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
• Responsible for accurate creation and presentation of all food items served to guests.
• Insure quality and accuracy in preparation of all menu items.
• Butcher all proteins.
• Execute all paperwork associated with Chef position.
• Learn and be able to execute all kitchen positions effectively with the ability to teach and assist staff members.
• Manage back of house labor, meeting Perry’s goals and guest requirements.
• Responsible for ordering, stocking and managing inventory levels and quality.

Skills

Culinary experience

Cooking

Job description

2400 West Highway 114
Grapevine, TX 76051, USA

• On-site
• Salary : $70,000 USD per year
• Full-Time
• Requisition #: SOUSC001751

Description

Rare and Well Done Every Time

What makes an evening at Perry’s so incredible?You do.

What you can expect from working at Perry’s:

• Full time earning potential
• Outstanding training and development programs
• Advancement and growth opportunities
• Insurance benefit plans
• A dynamic work environment based upon professionalism, respect and teamwork

TheSous Chefposition is about:

• Managing all aspects of kitchen, food prep and service operations alongside Executive Chef and General Manager.
• Responsible for accurate creation and presentation of all food items served to guests.
• Insure quality and accuracy in preparation of all menu items.
• Butcher all proteins.
• Execute all paperwork associated with Chef position.
• Learn and be able to execute all kitchen positions effectively with the ability to teach, and assist staff members.
• Manage back of house labor, meeting Perry’s goals and guest requirements.
• Responsible for ordering, stocking and managing inventory levels and quality.
• Must maintain a professional and welcoming attitude while at work.

Job Type: Full-time

Pay: $70,000.00 - $80,000.00 per year

• 401(k)
• 401(k) matching
• Disability insurance
• Employee assistance program
• Flexible spending account
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Physical Setting:

Schedule:

• Day shift
• Evening shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Experience:

• Culinary experience: 2 years (Preferred)
• Cooking: 2 years (Preferred)

Salary:$70,000 to $80,000 annually depending on skills, education and experience

Experience

Preferred

2 years: Culinary experience

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.