Executive Sous Chef

Hutto, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $63,800.00 - $81,500.00

Work Schedule

Flexible

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Employee Discounts

flexible schedules

Job Description

Texas Card House is a prominent hospitality establishment known for its commitment to delivering exceptional guest experiences within a casino gaming environment. As a dynamic and flourishing company, Texas Card House combines the excitement of gaming with outstanding culinary offerings to create memorable visits for every patron. The venue is designed to cater to guests seeking a lively atmosphere paired with high-quality food service, resulting in a destination that values both entertainment and excellent dining. This makes Texas Card House a distinct player in the hospitality industry, blending operational excellence with customer satisfaction. Opportunities at Texas Card House attract professionals who thrive in fast-paced, engaging settings and value working within a culture emphasizing kindness, accountability, professionalism, and mutual respect.

The role of Executive Sous Chef at Texas Card House is pivotal within the culinary team. Reporting directly to the Corporate Chef, this leadership position supports culinary operations by managing day-to-day kitchen functions, overseeing weekly scheduling, and spearheading menu development efforts. The Executive Sous Chef plays a critical role in maintaining high standards for food quality, safety, and staff performance while fostering a positive culture centered on teamwork and continuous improvement. Key responsibilities include managing kitchen staff, ensuring adherence to food safety guidelines, controlling food costs with accurate menu costing and pricing analysis, and mentoring team members through comprehensive training programs. This hands-on role demands strong organizational abilities, excellent communication skills, and a passion for excellence in food preparation. Professionals in this role contribute directly to the overall success of Texas Card House’s food service operations by driving efficiency, consistency, and innovation. The Executive Sous Chef position is ideal for candidates with experience in high-volume, quality-driven kitchens who value strong leadership and operational control. With benefits including medical insurance for full-time employees, dental and vision coverage, employee discounts, and flexible scheduling, Texas Card House offers a supportive work environment that encourages career growth and team cohesion. The role requires physical endurance, mobility, and the ability to work within an energetic casino environment, making it best suited for culinary leaders comfortable working under pressure in a bustling setting. This position solidifies Texas Card House's dedication to exemplary service by empowering kitchen leadership to maintain food excellence and team vitality in a distinctive hospitality context.

Job Requirements

Active Food Handler Certification (required)
Active TABC (required)
Minimum 3-5 years of progressive kitchen leadership experience (Sous Chef or Executive Sous Chef level preferred)
Proven experience in high-volume or quality-driven kitchen environments
Strong background in scheduling, food cost control, and recipe costing systems
Demonstrated success leading teams with a positive, structured, and respectful management style
Strong organizational, administrative, and communication skills
Culinary degree or equivalent professional experience preferred
Lead with integrity and emotional intelligence
Treat team members with kindness and consideration while maintaining high standards
Take ownership of kitchen performance, morale, and results
Be solution-oriented and proactive in identifying operational improvements
On-site, in-person role
Ability to stand, walk, and move around the kitchen for extended periods, including bending, stooping, and reaching to prepare food
Ability to use kitchen tools and equipment (e.g., knives, stoves, ovens) with precision and control
Ability to read recipes, monitor food preparation, and ensure food is cooked to proper standards
Ability to hear and respond to kitchen staff, equipment signals, and customer orders in a noisy environment
Clear verbal communication with kitchen staff, servers, and managers to ensure accurate and timely food preparation
Ability to work efficiently during long shifts, including handling multiple tasks and high-pressure situations
Ability to lift and carry items weighing up to 50 pounds, including ingredients, pots, and pans
Ability to work in a hot kitchen environment with exposure to ovens, stoves, grills, and other heat sources
Ability to work in cooler or refrigerated areas, handling cold food storage and ingredients
Ability to work in a fast-paced, noisy, and often crowded kitchen setting with varying temperatures (hot and cold) and noise levels
TCH will provide reasonable accommodations for qualified individuals with disabilities to perform the essential duties of the role

Job Qualifications

Minimum 3-5 years of progressive kitchen leadership experience (Sous Chef or Executive Sous Chef level preferred)
Proven experience in high-volume or quality-driven kitchen environments
Strong background in scheduling, food cost control, and recipe costing systems
Demonstrated success leading teams with a positive, structured, and respectful management style
Strong organizational, administrative, and communication skills
Culinary degree or equivalent professional experience preferred

Job Duties

Serve as second-in-command within the kitchen and act on behalf of the Corporate Chef when necessary
Lead and mentor kitchen staff with professionalism, patience, and a team-first mindset
Foster a culture of accountability, respect, and continuous improvement
Model positive communication and conflict resolution
Oversee daily kitchen operations to ensure efficiency, consistency, and excellence in execution
Develop and manage weekly staff schedules, balancing business needs with responsible labor management
Maintain compliance with all food safety, sanitation, and operational standards