What are the responsibilities and job description for the Executive Sous Chef (Fine Dining) position at Truluck's, Oceans Finest Seafood & Crab?
Who We Are
Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day:
Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s.
Our professional executive sous chefs help us deliver these core values to our guests and communities.
We are here to make good things happen for other people.
Who are you?
We are currently seeking Professional Fine Dining Executive Sous Chef candidates who will dedicate themselves to this purpose in joining our exceptional team of culinary professionals in Dallas. Successful candidates will have a minimum of seven (7) years’ previous culinary experience and experience in preparing culinary products, coaching members of the culinary staff and cooking in high-volume environments. The Executive Sous Chef assists the Executive Chef in the overall leadership of the culinary functions. In addition to this, successful candidates must possess the ability to follow all recipes and systems and have a proven history of professionalism, accountability, leadership, and team commitment. Do you have what it takes to lead a team of culinary professionals in our DFW market? If so, please apply today! Please send resume and any questions to Shane Barber at sbarber@trulucks.com.
Why us?
Truluck’s puts their employees and quality first. At Truluck’s, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.
Responsibilities
- Plan and direct food preparation and culinary activities.
- Modify menus or create new ones that meet quality standards.
- Estimate food requirements and food/labor costs.
- Supervise kitchen staff’s activities.
- Arrange equipment purchases and repairs.
- Recruit and manage kitchen staff.
- Rectify problems arising or complaints.
- Give prepared plates the “final touch.”
- Perform administrative duties.
- Comply with nutrition and sanitation regulations and safety standards.
- Keep time and payroll records.
- Maintain a positive and professional approach with coworkers and guests.
Skills
- Proven working experience as an executive chef (6-10 years preferred)
- Excellent record of kitchen leadership
- Ability to spot and resolve problems efficiently.
- Capable of delegating multiple tasks
- Communication and leadership skills
- Keep up with cooking trends and best practices.
- Working knowledge of various computer software programs (MS Office, restaurant management software, R365, Aloha POS)
- Bachelor’s degree in culinary arts or related certificate (preferred)