This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Central Market is a specialty grocery that started in Austin, TX in 1994 and has grown to 9 locations in Texas
What makes Central Market one of the freshest markets in the country? Try a sumptuous selection of everything edible, for starters. We go straight to the source to bring you the finest food and drink the world has to offer. With hundreds of cheeses, thousands of wines, acres of produce, and aisles of experts, Central Market is a foodie's wonderland. Our commitment beyond the plate is another reason we're a cut above. We believe food is a way of uniting families and communities, of preserving cultures, and of starting new traditions. Each of our nine stores is a market in the truest sense,a place to exchange goods, services and ideas, for those really into food.
The Sous Chef is responsible for overseeing the daily job responsibilities for (line cooks and prep cooks) in order to produce all the necessary products for the (Chefs Case, Soup/Salad/Sandwich Bar and Catering). Assist in scheduling all necessary Partners in order to produce the required products within the budgetary guidelines. Maintain a clean and sanitary work area throughout the kitchen, walk-ins and storage areas.
Additionally, the Sous Chef is responsible for total kitchen production in absence of the Executive Chef or Executive Sous Chef and assist in new product development and menu costing.
Central Market offers a competitive compensation and benefits program and comprehensive training that lead to successful careers
Essential Functions / Process Responsibilities include the following; other duties may be assigned as necessary:
Professional Culinary Degree or equivalent combination of culinary training and/or experience Excellent customer service skills Ability to execute high volume production Excellent communication and organization skills Excellent culinary and food processing skills Experience in ordering, inventory maintenance, and shrink control Proficiency with automated reporting systems including, but not limited to; Inventory, Food Cost, Scheduling, Time & Attendance and labor preferred Ability to maintain an efficient operation and troubleshoot and report any malfunctions of equipment Ability to supervise, train, and cross-train kitchen staff Maintain sanitation standards throughout the work area Ability to work a flexible schedule, including opening, closing, and weekend shifts.