The Sous Chef is responsible for assisting executive chef with kitchen operations of their assigned restaurant, ensuring the overall quality and integrity of Del Frisco's Restaurant Group. Key responsibilities include team performance, quality assurance, effective cost controls and development, training and retention of heart of the house staff to ensure the restaurant meets financial and operating goals.
Schedules and coordinates the work of Kitchen Staff to ensure that food preparation is economical and technically correct and within budgeted labor cost goals
Assists Executive Chef when Executive Chef is present, and acts on behalf of Executive Chef when Executive Chef is absent in matters of organizing, training and employee management
Maintains accurate training records
In coordination with Executive Chef, ensures that all cleaning and food handling procedures are correct, resulting in a clean, safe and sanitary environment
Adheres to standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served
Regularly creates unique dishes and menu items for daily features and specialty events; and as called upon in consultation with guests to meet dietary restrictions and palate preferences
Provides immediate supervision of all back of house employees
Oversees staff performance and productivity
Participates in employee hiring and discipline
Manages to see that all food is prepared to recipe standards and is served at the proper temperature and appearance
Utilizes par sheets to maintain a proper level of food to avoid waste
Orders effectively to ensure that the proper amount of quality product is on hand
Evaluates products to assure that quality, price and related goods are consistently met
Assists Executive Chef to ensure high standards of sanitation, cleanliness and safety are maintained through all kitchen areas at all times
Assist Executive Chef to prepare necessary data for applicable parts of the budget ; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met
Periodically visits dining room during lunch/dinner to ensure that guests expectations are being met. Must welcome guests with genuine hospitality and a commitment to the local community.
2+ years of Sous Chef experience in an upscale casual dining or fine dining environment
Ability to draw upon invention, imagination, and originality in creating new dishes and menu items
Experience in a steakhouse is a plus
The ability to interpret and manage recipes to ensure compliance and minimize waste
Strong broiler skills are required
Excellent attention to detail
Del Frisco's Restaurant Group is based in Southlake, Texas and operates three distinct restaurant concepts: Del Frisco's Double Eagle Steak House, Del Frisco's Grille and Sullivan's Steakhouse. All restaurants create a seamless dining experience for guests. Each restaurant in the Del Frisco's Restaurant Group welcomes guests with genuine hospitality and a commitment to the local community.