Sous Chef - Roman Catholic Diocese of Dallas

Overview:

General Summary of the Position

The Sous Chef, under the direct supervision of the Head Cook, is responsible for managing the day-to-day operations of the SRRC Kitchen. This includes overseeing kitchen staff, ensuring cleanliness and sanitation, assisting in menu development, and maintaining food quality standards. The Sous Chef plays a key role in food preparation, inventory management, and ensuring efficient kitchen workflows. Additionally, the position supports business growth initiatives and cost management, while stepping in to manage the kitchen in the Head Cook’s absence. The role requires strong leadership, creativity, and attention to detail to deliver a high-quality dining experience.

Responsibilities:

Essential Duties and Responsibilities of the Position

·         Ensure safe and sanitary food preparation and storage.

·         Supervise dish presentation to enhance aesthetic appeal.

·         Maintain cleanliness and organization of all stations.

·         Clean and store kitchen utensils in a safe and sanitary manner.

·         Ensure the cleanliness and sanitation of the walk-in cooler and freezer.

·         Monitor temperatures daily in the absence of the Head Cook.

·         Assist with receiving and verifying weekly food orders, labeling, and managing inventory.

·         In the Head Cook’s absence, schedule and supervise the kitchen team.

·         Manage food orders and ensure the kitchen is stocked with necessary items when the Head Cook is unavailable.

·         Perform other duties as assigned.

Qualifications:

Position Requirements

Knowledge, Skills and Abilities:

·         Strong service-oriented attitude, actively seeking ways to assist guests and team members.

·         Ability to consistently teach and mentor others to improve efficiency.

·         Proficient in managing kitchen resources, including equipment, facilities, and materials.

·         Skilled in proposing cost reductions, menu innovations, and waste reduction strategies to the Head Cook.

·         Demonstrated leadership and management abilities.

·         Creativity in menu development and designing new dishes to attract customers.

·         Ability to work well under pressure and maintain discipline and dedication.

·         Excellent food preparation skills, with strong knowledge of ingredients and flavor profiles.

·         Attention to detail.

 

Education and Experience:

·         Extensive experience in professional kitchens.

·         Health and safety credentials.

·         Experience in food preparation for large groups, including catering.

·         Familiarity with ordering from food distributors.

·         Knowledge of food safety, with at least a food handler’s certification.

 

Special Requirements:

·         Bilingual proficiency in English and Spanish, with strong kitchen management skills.

·         Willingness to work weekends and weekdays as needed.

·         Willingness to assist with cleaning and sanitizing kitchen tools and equipment when kitchen responsibilities are minimal.

 

Physical Requirements Specific to the Job:

·         Ability to lift up to 40 lbs.

 

DO NOT REMOVE

This job description is not intended to be an exhaustive list of the duties and responsibilities of the position. The duties and responsibilities of the position may be changed at the sole discretion of the Diocese of Dallas – Pastoral Center.

 

The Diocese of Dallas – Pastoral Center reserves the right to modify this job description without notice to the employee. This job description is not a contract and does not alter the employee’s at-will employment status.

Pay Range:USD $40,000.00 - USD $50,000.00 /Yr.