Executive Sous Chef (Fine Dining)

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 Trulucks Trulucks.

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 seekingProfessional 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 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

Why us

Trulucks puts their employees and quality first. At Trulucks 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 staffs 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)
• Bachelors degree in culinary arts or related certificate (preferred)

Required Experience:

IC