The opportunity Sous Chef (Delaware North Companies, Inc.; Arlington, Texas): Assist in hiring, development, training, and mentoring of staff and act as a resource to them. Coach, counsel, and assist in conducting performance evaluations of the production team. Recommend or conduct disciplinary action, including termination, of the production team when necessary according to company standards. Assist in developing training and training programs for the production team. Monitor staffing levels to minimize cost and increase productivity. Recommend staffing needs according to business levels. Maintain a team-oriented atmosphere. Perform all reasonable requests from the management team. Attend and participate in all scheduled meetings and training sessions. Follow proper time-keeping policies and procedures. Know and follow all company emergency and safety procedures. This position supervises thirty-one (31) employees.

To Apply:

Any interested applicant may click on the

APPLY NOW

button above to apply for this position. Pay $1.00 - $1.00 / hour Information on our comprehensive benefits package can be found at https://careers.delawarenorth.com/whatweoffer . More about you

Education Requirements:

Bachelor's degree or foreign equivalent in Food Business Management, Culinary Arts, Gastronomy, or a related field

Experience Requirements:

Three (3) years of experience in the position offered or related occupation Must have experience with the following: preparing set menus for up to 100 guests and assisting at external catering events; volume cooking, presentation, and palette; working with a variety of associates of different skill levels and varied backgrounds; coaching and developing staff; standards operation related to the kitchen (sanitation, open and close procedures, organization, open and close procedures in kitchen, cleanness, HACCP in the kitchen and warehouse or storage area, and safety); managing kitchen stocks, receiving and maintaining inventory; developing food menus for premium and concession (cost cards, recipe, balance on the menu; flavor; nutrition, originality, allergy, and seasonal); and Word, Excel, and the kitchen computer production system. Skills may be gained through academic coursework and concurrently while pursuing academic studies.

Source:

Hospitality Online