Central Market Executive Sous Chef - Southlake

Central Market is a specialty grocery that started in Austin, Texas in 1994, and has grown to multiple locations across the state. What makes Central Market one of the freshest markets in the country - Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie’s wonderland. Our commitment beyond the plate is another reason we’re a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our stores is a market in the truest sense and is a place to exchange goods, services, and ideas for those really into food.

- Majority of the time spent using independent judgment in making employment-related and business decisions, or effectively recommend such decisions including but not limited to product and department related strategies, hiring, promoting, disciplining, suspending, discharging, rewarding or otherwise engage in resolving Partner-related matters- The Executive Sous Chef is responsible for overseeing the daily job responsibilities for line cooks and prep cooks in order to produce all the necessary products for Chef's Case, Cafe on the Run, and Catering. Assist in scheduling all necessary partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.Requirements:- 3+ years of experience as a Sous Chef- Proven Leadership experience in a complex environment with multiple direct reports- Professional culinary training or equivalent work experience- Excellent customer service skills- Assist in new product development and menu costing- Excellent communication and organization skills- Experience in ordering, inventory maintenance, and shrink control- Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred- Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment- Ability to supervise, train, and cross-train kitchen staff- Maintain sanitation standards throughout the work area- Ability to work a flexible schedule, including opening, closing, and weekend shifts.- Responsible for total kitchen production in absence of the Executive Chef.Equal Opportunity Employment/Drug Free Workplace07-2015