Sous Chef

Position Summary:

Report directly to the Executive Chef.

Quickly amass an in depth familiarity in all kitchen/dining room operations.

Assist the EC as needed managing, directing and developing staff in all daily aspects of kitchen and facility operations.

Possess the knowledge of executing and maintaining all HACCP requirements along with Health and Safety requirements set by the County, State and Federal Health Codes for commercial kitchens.

Essential Job Functions:


* Directly responsible for kitchen and dining room operations during scheduled open and closing shifts


* Oversee, manage and execute the day to day production of all food items including food production sheets, temperature log books, rotation of goods (FIFO), monitoring of production and serving times, staff scheduling and planning


* Ensure that all meals are correctly prepared and ready to be served at designated meal times


* Oversee and help with dishwashing and daily garbage removal


* Oversee and adhere to all kitchen, dining room and site HACCP procedures


* Manage all shift employees ensuring that all cleaning and sanitizing procedures are adhered to


* Ensure that receipt of all foods are stored properly and rotated


* All clients are served in a friendly, quick and courteous manner, using proper service techniques and portioning guidelines.


* Client/customer complaints and/or concerns are handled positively and efficiently.

All concerns are immediately brought to the Executive Chef's attention.


* In conjunction with the Executive Chef, train kitchen employees in all facets of kitchen operations including, dish room, deep sink, serving meals, dining room service line, set up, breakdown, daily prep


* Conduct frequent inspections of kitchen, dining room, dish room, storeroom, and coolers.

Promptly act to correct deficiencies during inspections


* Maintain effective and constant communication with the Executive Chef and with kitchen staff.

Knowledge, Education, & Experience:


* Culinary degree or in process of completion of a Culinary degree, preferred.


* The Chef must possess a thorough knowledge of Culinary skills and can cook well for a difficult population.


* The ability to flex recipes to meet the nutritional needs and taste preferences of the pop

Employment Status: full time, 8 hr rotating shifts.

Work Location: On Site - Irving, TX

Compensation: Pay Range: $22-24/hr.