Sous Chef - Maison Chinoise

The ideal candidate should have a passion for Asian cuisine(Dim Sum, Chinese or Japanese cuisine is a plus), extensive culinary experience, strong leadership skills, and a commitment to excellence. Responsibilities: • Menu Development and Culinary Innovation: • Develop and curate a dynamic menu that showcases the rich and diverse flavors of Asian cuisine. • Create innovative and visually stunning dishes that excite and delight our guests. • Stay abreast of culinary trends, ingredients, and techniques, and incorporate them into our menu offerings. • Kitchen Management and Operations: • Oversee all aspects of kitchen operations, including food preparation, cooking, and plating. • Ensure adherence to food safety and sanitation standards, and maintain a clean and organized kitchen environment. • Manage inventory levels, order supplies, and control food costs to maximize profitability. • Team Leadership and Training: • Lead, mentor, and inspire a team of kitchen staff, including sous chefs, line cooks, and prep cooks. • Provide guidance and direction to ensure consistent execution of recipes and adherence to quality standards. • Conduct regular training sessions to enhance the skills and knowledge of kitchen staff. • Quality Control and Presentation: • Maintain strict quality control measures to ensure that all dishes meet our restaurant's standards of excellence. • Pay meticulous attention to detail in food preparation, cooking techniques, and plating presentation. • Continuously monitor and evaluate food quality and guest feedback, and make adjustments as needed. • Collaboration and Communication: • Collaborate closely with front-of-house staff to ensure smooth and efficient service. • Communicate effectively with management regarding kitchen operations, staffing needs, and any issues that may arise. • Foster a culture of teamwork, open communication, and mutual respect within the kitchen team. Qualifications: • Proven experience working as a Chef or Executive Chef in a reputable restaurant, preferably with a focus on Asian cuisine. • Extensive knowledge of Asian cooking techniques, ingredients, and regional cuisines.Experience with steamer and wok stations is preferred. • Strong leadership abilities, with the ability to inspire and motivate a team. • Excellent organizational and time management skills, with the ability to multitask and prioritize effectively. • Creative flair and a passion for culinary innovation. • Flexibility to work evenings, weekends, and holidays as needed Job Type: Full-time Pay: $55,000.00 - $62,000.00 per year Benefits: • Dental insurance • Health insurance • Paid time off • Vision insurance Experience: • Kitchen management in upscale restaurant setting: 3 years (Preferred) Ability to Commute: • Dallas, TX 75204 (Preferred) Work Location: In person