Sous Chef

Fort Worth, TX, USA|

Job Overview

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedule

Job Description

H3 Ranch, part of the Stockyards Hotel, is a distinguished establishment that combines rustic charm with upscale hospitality, offering guests a unique ranch-inspired dining experience in the heart of a vibrant and historical district. The Stockyards Hotel is renowned for its dedication to providing comfortable accommodations alongside exceptional culinary services, rooted in local Texas traditions and innovative approaches to Western-style cuisine. H3 Ranch specializes in creating memorable moments through thoughtfully prepared dishes that celebrate regional ingredients and the spirit of the American West, making it a sought-after destination for guests seeking authenticity paired with high-quality hospitality. As a notable establishment in the restaurant and hospitality sector, H3 Ranch emphasizes guest satisfaction, culinary excellence, and operational integrity.

The Sous Chef position at H3 Ranch plays a pivotal role in maintaining the establishment's culinary standards and furthering its guest experience goals. This role supports the Chef de Cuisine by overseeing daily kitchen operations, ensuring all food preparation aligns with the ranch's elevated quality and presentation standards. The Sous Chef engages directly with food production, menu development, staff leadership, and quality control while fostering a positive and collaborative kitchen environment. This position demands a culinary expert who balances hands-on cooking and supervisory responsibilities to drive consistency and efficiency in a fast-paced and dynamic setting.

The ideal candidate for the Sous Chef role is a strong culinary leader with demonstrable experience in upscale or high-volume kitchens, preferably within luxury hotels, resorts, ranches, private clubs, or steakhouses. They possess excellent knife skills, a deep understanding of various cooking techniques, and a passion for menu creativity inspired by Texas and ranch-style cuisines. Beyond technical skills, they are adept at managing team dynamics, communicating effectively with front-of-house teams, and engaging guests to ensure a seamless dining experience.

From overseeing product quality and food safety compliance to mentoring and training culinary staff, the Sous Chef’s responsibilities are broad and integral to daily operations. The role also involves active participation in special events, private dining experiences, and large functions, showcasing the ability to adapt and execute culinary excellence in diverse settings. Commitment to core values, exceptional hospitality, and continuous professional development are also essential aspects of this position.

Candidates for this role can expect a dynamic work environment demanding physical stamina, safety mindfulness, and an unwavering dedication to culinary arts. The Sous Chef is a champion for maintaining cleanliness, organization, and efficiency in the kitchen, ensuring that standards of safety, sanitation, and food handling are rigorously upheld. This role represents a career opportunity for culinary professionals eager to contribute to and grow within an esteemed ranch-inspired restaurant and hospitality operation, where innovation meets tradition to deliver unparalleled guest satisfaction.

Job Requirements

Ability to stand, walk, bend, stoop, and move throughout the kitchen and work areas for extended periods
must be able to lift, carry, and move up to 50 lbs. regularly
comfortable working in hot and cold environments, including kitchens, freezers, refrigerators, and outdoor or ranch-related service environments as needed
ability to safely handle knives, cooking equipment, commercial kitchen equipment, and high-temperature appliances
ability to work in a fast-paced, high-volume environment while maintaining composure and attention to detail
may require exposure to loud noises, food allergens, cleaning chemicals, grease, steam, heat, and other typical culinary work conditions
supervises line cooks, prep cooks, and other culinary team members as assigned
responsible for daily shift leadership, task assignment, kitchen organization, training, and maintaining established food quality and preparation standards
ensures team members follow proper food safety, sanitation, cleanliness, and equipment procedures
provides coaching, corrective action, and performance feedback in alignment with company policies
helps create an environment where culinary team members are accountable, supported, and encouraged to grow professionally
ability to work a flexible schedule, including evenings, weekends, holidays, special events, and extended shifts when business needs require

Job Qualifications

Strong culinary technique, knife skills, and understanding of a variety of cooking methods and culinary fundamentals
proven leadership experience in a culinary, food and beverage, restaurant, resort, or hospitality environment
ability to lead by example and maintain high standards of quality, cleanliness, organization, and professionalism
strong communication skills with the ability to communicate clearly, respectfully, and effectively with both culinary and front-of-house team members
ability to remain organized and make sound decisions in a fast-paced and changing environment
strong understanding of food safety, sanitation, proper food storage, and kitchen safety practices
current Food Handler certification and/or ServSafe certification
current TABC certification
demonstrated commitment to exceptional guest service and hospitality
embody our core values

Job Duties

Lead and supervise daily kitchen operations, ensuring all culinary team members follow established recipes, preparation standards, cooking techniques, and presentation guidelines
prepare and cook food items across all areas of the kitchen for daily service, private events, special functions, and other H3 Ranch culinary experiences
assist the Chef de Cuisine with planning, organizing, and executing daily kitchen activities, including menu development, production schedules, prep requirements, and event-driven needs
support the development, testing, and presentation of new menu concepts and culinary applications that reflect H3 Ranch’s identity, quality standards, and ranch-inspired hospitality
maintain a high level of consistency in flavor, portioning, presentation, timing, and overall execution
ensure compliance with all food handling, sanitation, and safety standards, including proper storage, labeling, temperature control, personal hygiene, cleaning procedures, and safe equipment operation
monitor the quality and freshness of raw and prepared products, ensuring all food meets H3 Ranch standards before being served to guests
assist with purchasing, receiving, inventory, and food storage procedures while maintaining product quality, organization, and accuracy
lead shifts and direct culinary team members by clearly communicating expectations, assigning responsibilities, and adjusting workflow according to business levels and operational needs
maintain an organized, clean, and efficient kitchen throughout each shift and ensure proper closing and opening procedures are followed
foster a positive, collaborative, and professional kitchen culture built on accountability, respect, teamwork, and hospitality
train, coach, and mentor culinary team members while providing constructive feedback and supporting their professional development
work closely with front-of-house leadership to ensure seamless communication and an exceptional overall guest experience
interact with guests when appropriate to gather feedback and understand their dining experience
address guest concerns or culinary service issues promptly, professionally, and with a hospitality-first mindset
assist with special events, ranch functions, private dining experiences, and other culinary programming as needed
attend and participate in required meetings, trainings, pre-shift meetings, and culinary briefings
perform all other duties as assigned