Sous Chef

Sous Chef PositionSince its 1989 inception, Preferred Hospitality, Inc. has had the advantage of living, learning, and leading in the competitive food service arena. Specializing in providing exciting concepts, systems, food offerings and efficient, well-trained staff Preferred Hospitality addresses any challenges facing an organization with on-site food service capabilities.We recruit, train, and develop candidates who enjoy people, will provide excellent service, and take genuine pride in their work. We aim to be the employer of choice where employees know they are always treated fairly with genuine concern.We are currently seeking an experienced and energetic Sous Chef to join the Culinary Leadership team at our location in Dallas, Texas.Position Summary:Assist the Executive Chef as necessary. Supervise the preparation of all culinary items and research, develop new menu items, and promotional specials as necessary. Direct all culinary personnel training while consistently enforcing approved operating procedures and standards under the direction of the executive chef. Assumes the role and duties of Executive Chef in his/her absence.Job Responsibilities & Duties:Research and develop new or improved menu items and proceduresCreate and implement new recipes as approved.Ensure effective communication of all new recipes and preparation methods.Evaluate guest acceptance of new or upgraded products, as well as kitchen's ability to turn out quality products efficiently.Develop procedures to ensure consistent qualityDevelop and maintain product specifications, presentation standards and preparation of recipes, including all postings and photos.Maintain and organize "current" recipe book.Establish and maintain effective order guidesAbility to maintain quality food standards according to HAACP guidelinesMaintain Serv-Safe CertificationTrains kitchen personnel in food production principles and practices.Establishes quality standards for all menu items and for food production practices.Consistently inspects to ensure product quality.Analyze results and identify deviations from standards.Recommend corrective actions to management on quality and operations procedures.Ensure the availability of technical support in training and development of all kitchen employees.Order equipment as requested and source ingredients and supplies as necessary.Maintain effective communications with subordinatesResponsible for keeping kitchen employees trained, challenged, and motivated.Foster a supportive team relationship among employees.Maintains a clean, safe and unobstructed workspacePlan, organize, direct, and trainResponsible for training the technical aspect of food preparation to kitchen staffConduct annual performance evaluations of subordinatesContinually coach and council subordinates to ensure optimal performance in the back of the house.Job Skills & Requirements:At least three years of culinary experience in food preparation, recipe development, plate presentation and menu implementation.Advance degree from a post-secondary culinary arts training program is desirable.Must demonstrate hands-on experience in the field.Experience in a managerial position and able to supervise employees to maintain quality control is required.Must have knowledge of kitchen equipment, work flow, costing techniques, food ingredients, and specifications.Must demonstrate leadership skills and training ability.Must be able to list up to 25 pounds.Must maintain the stamina to walk or stand continuously up to 10 hours per day.Must maintain an average work week of approximately 50 hours as business and training require.Pay Range: $55-65K annual salaryBonus: up to 10% of annual salaryBenefits Include:Paid Time Off Accrual that begins on day 1Paid meals during your shiftMonthly dining allowance to use to treat your family and friendsMedical, Dental, Vision, Life Insurance, Short Term Disability Insurance and LongTerm Disability3 week paid sabbatical