Senior Sous Chef
On-site · Dallas, Texas, United States
Job Summary
Lead daily kitchen operations and supervise all kitchen areas, demonstrating culinary talents while guiding staff to produce high-quality food. Ensure sanitation and food standards are achieved, manage budgeting and cost controls, and develop staff including direct reports. Provide leadership to the culinary team, maintain consistent standards, recruit and train employees, and drive guest satisfaction through exceptional service and operations. Oversees cooks and workers engaged in food preparation, ensuring compliance with policies and safety certifications, and supports the Executive Chef in all kitchen operations.
Required Qualifications
- High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
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