Sous Chef FAR Out Hospitality - 1.0 Fort Worth, TX Job Details Full-time $65,000 - $85,000 a year 1 hour ago Benefits Health insurance Dental insurance Paid time off Vision insurance Food provided Qualifications Food and beverage product quality management Food quality maintenance Menu design Kitchen health and safety standards Recipe adherence Assisting with meal planning Food service health code compliance Specialty dish recipe development Budget control Fine dining experience Safety regulations Spreadsheets Staff scheduling Team scheduling Mid-level Food sanitation practices Performance management Culinary Arts Kitchen cost control Team management Inventory tracking for food cost management Plating Kitchen staff training Organizational skills Managing kitchen staff Productivity software Kitchen staff scheduling Restaurant cost management Training 4 years

Full Job Description Job Title:

Sous Chef- FAR Out Hospitality Restaurant Group Position Summary:

Award winning chef & restaurateur Felipe Armenta and MasterChef Graham Elliot are looking to add to their talented kitchen team. FAR Out Hospitality Group continues to grow and has openings for Sous Chefs within the group. Our concepts range from a French bistro, Le Margot, and an upscale BBQ joint, F1 Smokehouse, to restaurants including Tavern, Towne Grill, Maria's Mexican Kitchen, Pacific Table (Fort Worth, Las Colinas & Southlake) and Press Cafe (Fort Worth and Aledo) All motivated Lead cooks, Sous Chefs and Chef de Cuisines that would like to join an award-winning group should apply and become part of our culinary family.

Job Responsibilities:

Oversee the day-to-day operations of the kitchen, including menu planning, ordering, preparation, and presentation of food Train and develop kitchen staff, including preparing daily assignments, scheduling, providing direction, and evaluating performance Develop innovative, high-quality daily features utilizing the freshest seasonal ingredients Maintain high standards in food quality, presentation and safety Ensure that all recipes and cooking techniques are accurately followed and documented Track and manage inventory, kitchen supplies, and equipment Monitor, analyze and manage cost control systems and pricing strategies Develop catering menus and prepare excellent food for special functions and events

Qualifications:

Previous experience in a Michelin-rated or James Beard Nominated restaurant is preferred Knowledge of classical and modern cuisine A passion for creating unique, high-quality dishes with attention to detail Ability to effectively lead a team of cooks and other kitchen staff Understanding of culinary and food presentation techniques Culinary degree or related certification with a minimum of 4 years' experience as a chef Ability to meet deadlines and work under pressure Excellent management, organization and communication skills Working knowledge of food safety and sanitation regulations Ability to use Microsoft Excel/Microsoft Office Salary based on experience

Job Type:

Full-time Benefits:

Dental insurance Food provided Health insurance Paid time off Vision insurance