Central Market Sous Chef- Austin North Lamar

Responsibilities Job Summary: Responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) (Artisan Bread Makers, Cake Decorators, Pastry Specialists and Bakery Partners) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering) (Bakery, Tortilleria, Bread Production, and Pastry areas). 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. Key Responsibilities & Essential Functions: Sous Chef: 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 Responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef. Assist in new product development and menu costing The responsibilities and essential functions outlined above describe the general nature and level of work assigned to this position. This is not an exhaustive list of all duties, responsibilities, and skills required. Duties and responsibilities may be modified at any time based on business needs. Employees may be required to perform other job-related tasks as requested by their supervisor, subject to reasonable accommodations. Qualifications & Key Requirements: Work Experience: Experience in ordering, inventory maintenance, and shrink control Knowledge/Skills/Abilities: Professional Culinary Degree or equivalent combination of culinary training and/or experience Excellent customer service skills Ability to execute high volume production Excellent communication and organization skills Excellent culinary and food processing 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. Education: Professional Culinary Degree or equivalent combination of culinary training and/or experience Licenses/Certifications: Physical Demands & Working Conditions: Equal Opportunity Employment/Drug Free Workplace The work environment characteristics described here are representative of those a Partner encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Last revised: 06/01/2003