Executive Sous Chef - Ft. Worth

Eatzi's growing!  We are looking for an Executive Sous Chef to partner with General Managers and operations teams to develop a compelling market for “Meals for the Taking,” all with the goal of developing an Industry Leader in quality employment, quality food, business growth, value perception and profitability.   We offer an excellent work/life balance with great pay and benefits.

Responsibilities:

• Train and manage kitchen personnel
• Supervise/coordinate all related culinary activities
• Estimate food consumption and requisition or purchase food
• Standardize production recipes to ensure consistent quality
• Establish presentation technique and quality standards
• Ensure proper equipment operation/maintenance
• Ensure proper safety and sanitation in kitchen.
• The executive sous chef may cook selected items or for select occasions.
• The executive sous chef may oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques.
• Inspire the others to maintain a sense of self pride and passion of food, service and high standards.
• give feedback to the executive chef and the VP of Operations on a regular basis.
• Work closely with the executive chef to build a branch that is unique, upscale, profitable and a compelling place to work and shop.
• Implement tools and training programs to improve market experience, guest care and profitability.
• Supervise Players and Sous Chefs and Executive Chefs on a daily basis.
• Provide training tools for others players so they may effectively perform their necessary job duties
• Must be able to meet the attendance guidelines of the job and adhere to departmental and company policies.
• Support and emulate the work culture, policies, procedures, and standardization set for by Eatzi's
• Maintain a positive work environment within the kitchen and market.

• Bachelor's or related culinary degree with 8 years of industry and culinary management experience
• Minimum of 2 years experience in a high volume food production and merchandising.
• Experience in managing and maintaining food and labor aspects of P&L and budgeting functions.
• Background in High-Profile restaurants, hotels, and/or resorts
• Well-organized, with proven ability to meet timelines and show results through initiatives. 
• Is results-oriented and able to set the vision and see the “big picture.”
• Excellent interpersonal, communication and listening skills
• Excellent and ethical vendor-partnership skills with knowledge and experience of sourcing unique and new products.
• Possess strong leadership skills with an ability to build a team to reach desired goals.
• Provides an “out of the box” approach to business.  Able to infuse new ideas, systems and programs to achieve objectives.
• Good analytical and problem-solving skills.  Is resourceful.
• Positive, optimistic, enthusiastic and self-confident attitude. 
• Operates calmly and proactively in stressful and difficult situations
• Communicates and interacts professionally and respectfully with guests and all levels of the organization
• Ability to speak Spanish is a plus.