Sous Chef - Colleyville

Chef Point is a worldfamous but approachable neighborhood restaurant and bar, with award winning wine menu and dog friendly patio.Mission statement: We are here to leave a lasting impression by creating delicious cuisine, giving incredible service, and fostering a culture of teamwork.Apply online or Come visit us Tuesday, Wednesday, and Thursday from 1PM - 4PM to fill out an application!1. Education and Experience High school diploma or GED (required); culinary degree or certification (preferred). Proven experience as a Kitchen Manager, Head Chef, or in a similar role (2-5 years preferred). Experience in high-volume kitchens or specific types of cuisine offered by your restaurant.2. Skills and Knowledge Culinary Expertise: Strong knowledge of food preparation, cooking techniques, and food safety standards. Leadership: Ability to manage, train, and motivate a team of kitchen staff. Inventory Management: Experience in ordering, receiving, and maintaining inventory to minimize waste and control food costs. Time Management: Ability to manage kitchen operations efficiently during high-pressure situations. Budgeting: Knowledge of cost control and profit margins, with experience managing budgets and meeting financial goals. Menu Development: Ability to contribute to menu planning, costing, and specials.3. Technical Requirements Familiarity with kitchen equipment, maintenance, and troubleshooting. Proficiency in restaurant management software for scheduling, inventory, and ordering (e.g., Toast, Aloha, or similar).4. Certifications Food Handler's Certification or ServSafe Manager Certification (required or ability to obtain shortly after hire). Knowledge of OSHA regulations and compliance with local health codes.5. Physical and Environmental Requirements Ability to stand for extended periods, lift up to 50 pounds, and work in a fast-paced environment. Comfortable working in high-temperature and potentially noisy settings.6. Personality Traits Strong organizational skills with attention to detail. Excellent communication and interpersonal skills to liaise with staff, management, and vendors. Problem-solving ability and adaptability to handle unexpected challenges in the kitchen.7. Additional Qualifications (Optional or Role-Specific) Experience with dietary accommodations (e.g., vegan, gluten-free, allergy-aware). Multilingual abilities (if relevant to your staff or customer base). Creativity in developing new menu items or improving existing ones.y

Created: 2025-03-01