Cook - Bread club Bakery

Location: Dallas,Texas,United States

Job Title: Assistant Chef, The Bread Club 

Location: Dallas, Texas, 2681 Howell St BU4, Dallas, TX 75204

Company Overview: 

THE BREAD CLUB 

The Bread Club is a neighborhood bakery from Dallas-based hospitality group Feels Like Home (www.flho.com). Led by Peter Edris (formerly of Frenchette Bakery in NYC), The Bread Club was created to celebrate the passion of bread making and the power it has to bring people together.  

Our menu highlights artisan bread, viennoiserie, and sandwiches, all made in-house, alongside an exceptional coffee program that complements the bakery experience. Peter combines old-world French and Italian techniques with locally sourced ingredients and regionally grown grains milled fresh daily. The result is bread that’s not only delicious but also feels balanced and natural – the kind of bread you can enjoy every day.   

The Bread Club mission is to create a welcoming space where creativity flourishes, knowledge is shared, and the joy of bread brings people together. 

Job Summary: 

We are seeking an experienced and talented Assistant Chef to join our team. This salaried position requires a minimum of 3 years of experience in a restaurant setting. The Assistant Chef will work closely with the Head Chef to oversee daily kitchen operations, ensure the highest quality of food preparation and presentation, and contribute to menu development. This role is ideal for a culinary professional looking to advance their career in a dynamic and growing restaurant. 

Key Responsibilities: 

·       Assist the Head Chef in managing all aspects of kitchen operations, including supervising kitchen staff, ordering supplies, and maintaining inventory. 

·       Oversee the preparation and presentation of dishes to ensure they meet the restaurant’s high standards. 

·       Collaborate with the Head Chef on menu development, including creating new dishes and refining existing ones. 

·       Ensure that all kitchen staff adhere to safety, sanitation, and food handling regulations. 

·       Train, mentor, and motivate kitchen staff to maintain a high level of performance and consistency. 

·       Monitor food costs and portion control to maintain profitability while ensuring quality. 

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