Executive Sous Chef | Cowboys Club (Private Members Club)

Frisco, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Weekend Shifts

Night Shifts

Benefits

Dental Insurance

401(k)

Disability insurance

Vision Insurance

Health Insurance

Job Description

Global Hospitality is a distinguished leader in delivering exceptional venue experiences that transcend traditional expectations. Recognized for its commitment to excellence, Global Hospitality offers a dynamic array of culinary and hospitality services designed to delight guests at every moment. From five-star feasts and artisan craft cocktails to beloved local eats and innovative chef-inspired dishes, the company has established a reputation for outstanding dining experiences within premier venues. Renowned for an approach that blends creativity with quality, Global Hospitality incorporates unique elements such as candy walls and in-house bakeshops to enhance the guest experience, fortifying a warm and welcoming atmosphere that guests remember long after their visit. As part of Legends Global, a powerhouse in live event and venue management with operations spanning 450 venues worldwide, Global Hospitality delivers premium services integral to successful live events hosting an audience of over 165 million guests annually. This affiliation ensures cutting-edge operational excellence supported by strong partnerships and industry-leading expertise. The Executive Sous Chef role is a critical leadership position within Global Hospitality, based at the Cowboys Club in Frisco, TX. This full-time position demands a culinary professional with a passion for high-volume, full-service food operation management and a commitment to upholding rigorous standards in food quality, hygiene, and team collaboration. The Executive Sous Chef will take charge of overseeing every facet of culinary and stewarding operations, ranging from production planning and event coordination to sanitation compliance and labor cost management. This role requires a strategic thinker adept at creating innovative menu offerings responsive to guest feedback while ensuring operational efficiency and cost control. The Executive Sous Chef is also charged with fostering a respectful, motivated team environment that consistently exceeds guest expectations, maintaining cleanliness and safety throughout all workstations and dining areas. Collaborative communication with customers and clients is essential to sustain positive relations and prudent financial oversight. The position offers a competitive salary commensurate with experience and an attractive benefits package including medical, dental, vision, life and disability insurance, paid vacation, and a 401k plan. The nature of the role necessitates flexibility to work extended hours, including nights, weekends, and holidays, with a readiness to support other facilities during business emergencies. Professionals with proven leadership capabilities, extensive culinary knowledge, and proficiency in Microsoft Office software will find this role ideal for advancing a career within a premier hospitality and live events provider. Join Global Hospitality and become part of a vibrant team committed to delivering unforgettable venue experiences and driving industry standards forward.

Job Requirements

Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Minimum three years’ experience in a high-volume full-service food operation
Proven ability to improve kitchen efficiencies, quality, and control costs
Excellent leadership, communication, and customer service skills
Knowledge of kitchen sanitation and equipment maintenance
Detail-oriented and organized
Proficient in Microsoft Word, Excel, and PowerPoint
Flexible to work nights, weekends and holidays
Ability to provide support to other facilities in emergencies
Must obtain Food Protection Manager Certification
Ability to multi-task in a fast paced setting
Ability to read, speak and write in English
Sufficient mobility to perform physical tasks including reaching, bending, stooping, wiping, pushing and pulling
Ability to lift, push, and pull approximately 50lbs
Ability to stand or walk for long periods
Availability for all stadium events
Practice safe work habits and comply with safety policies and training

Job Qualifications

Degree or certification from an accredited culinary arts institute or apprenticeship certification from the American Culinary Federation
Minimum three years experience in a high-volume full-service food operation
Proven track record in improving kitchen efficiencies, quality and relative costs
Excellent leadership, financial analysis, team building and communication skills
Knowledge of kitchen sanitation, operation, and maintenance of kitchen equipment
Detail-oriented and extremely organized with the ability to learn new programs and procedures quickly
Proficient in Microsoft Word, Excel, and PowerPoint
Flexible to work extended hours including nights, weekends and holidays
Open to providing incidental or short-term support to other facilities in business emergencies
Ability to obtain Food Protection Manager Certification
Ability to multi-task in a fast paced, team orientated setting
Ability to read, speak and write in English

Job Duties

Overall management of culinary operations of assigned department
Complete daily schedules, coordinate and actively participate in event operations and monitor food and labor cost
Ensure all products used in the preparation of menu items meet our high standards
Create innovative menu offerings in response to guest and client feedback
Leads team with respect and commitment to exceeding guest expectations daily
Monitors all food preparation and kitchen activities to ensure compliance with Health Department regulations
Writes, costs, tests, maintains and updates all menu specifications, recipes and pictures, production forecasts, and ensures same are being followed
Adheres to and enforces inventory and labor control measures
performs inventory counts as requested
Provides efficient service and quality products by maintaining positive customer and client relations through effective communication and prudent financial practices
Ensures all workstations, storerooms and dining areas remain clean, sanitized, safe and in proper working order at all times
Other duties as assigned