Sous Chef - CBD Provisoins

Royal Lahaina Resort; Dallas (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading resort located in Dallas, Texas is seeking a passionate Sous Chef to assist in daily culinary operations. The successful candidate will have a deep understanding of food preparation, management techniques, and a commitment to providing excellent guest experiences. The Sous Chef will lead a team of culinary staff in a collaborative environment, ensuring high standards are met while also contributing to menu development and operational efficiency.

Qualifications

• At least 8 years of related progressive experience.
• Knowledge of F&B preparation techniques and health regulations.
• Ability to effectively communicate with all levels of employees and guests.

Responsibilities

• Assist Executive Chef in managing all culinary staff.
• Ensure compliance with food handling and sanitation standards.
• Oversee food production and maintain quality standards.

Skills

Communication

Multitasking

Problem Solving

Education

Culinary degree or equivalent

Job description

Sous Chef

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Executive Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

Responsibilities:

• Assist Executive Chef in meeting or exceeding budgeted goals (labor and food costs).
• Assist Executive Chef with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
• Inspire and establish a consistent understanding of company core culture.
• Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards.
• Maintain excellent knowledge of current culinary trends.
• Assist Executive Chef in recruiting and retaining a culinary team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Support Executive Chef in regular menu development initiatives.
• Regularly update internal recipes, checklists, and training manuals to ensure that all operational procedures are carried out accordingly by all staff members.
• Assist Executive Chef in conducting culinary team 1x1.
• Oversee all food production and ensure all recipe standards are being met consistently.
• Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.
• Provide hands-on operational support in all areas needed.
• Perform other reasonable job duties as requested by supervisor.

Qualifications:

• At least 8 years of related progressive experience; or a culinary graduate with at least 4 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.

Sous Chef

The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high-quality standards and smooth meal services. They will strive to inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Executive Sous Chef will monitor the culinary operations, supporting the staff where needed, and will anticipate, and quietly resolve, any potential hiccups before they happen.

Responsibilities:

• Assist Executive Chef in meeting or exceeding budgeted goals (labor and food costs).
• Assist Executive Chef with management of all culinary staff (training, counseling, disciplining, terminating and performance reviews).
• Inspire and establish a consistent understanding of company core culture.
• Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards.
• Maintain excellent knowledge of current culinary trends.
• Assist Executive Chef in recruiting and retaining a culinary team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations.
• Support Executive Chef in regular menu development initiatives.
• Regularly update internal recipes, checklists, and training manuals to ensure that all operational procedures are carried out accordingly by all staff members.
• Assist Executive Chef in conducting culinary team 1x1.
• Oversee all food production and ensure all recipe standards are being met consistently.
• Ensure that quality standards are maintained, and defects are addressed quickly and efficiently.
• Provide hands-on operational support in all areas needed.
• Perform other reasonable job duties as requested by supervisor.

Qualifications:

• At least 8 years of related progressive experience; or a culinary graduate with at least 4 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary.