Sous Chef

The establishment is a Texas Tried and Texas True restaurant distinguished by its commitment to delivering farm-to-fork, chef-driven cuisine. It offers a robust dining experience that emphasizes authentic Texas flavors and culinary traditions crafted by skilled chefs dedicated to exceptional food preparation. The company prides itself on providing a Texas-sized experience that resonates with both locals and visitors, making it a notable destination for high-quality dining. Situated in a high-energy, fast-paced environment, the restaurant encourages innovation and growth within its culinary team and values a passionate approach to hospitality. Their mission is to impress every guest through culinary excellence and outstanding service, creating memorable dining moments that reflect Texas heritage and pride.

The role of Executive/Sous Chef is an integral leadership position within the kitchen brigade, requiring a culinary professional who is not only passionate about delivering unique Texas-sized culinary experiences but also possesses strong management and operational skills. The Executive/Sous Chef works closely with the Chef De Cuisine, contributing to the seamless execution of guest experiences by overseeing kitchen operations, controlling labor costs, and ensuring the staff is effectively scheduled to meet the demands of the restaurant. Key responsibilities include coaching and developing team members, managing purchasing strategically to balance inventory needs, and partnering with the Chef De Cuisine to design and implement special event menus that range from social gatherings to plated meals and buffet services. Professionals in this role are expected to thrive under pressure, maintain composure in a fast-paced environment, and foster a team-oriented atmosphere marked by clear communication and shared goals.

This position offers a competitive salary within the range of $60,000 to $65,000 annually, coupled with performance bonuses. It also provides substantial benefits including paid time off, 401(k) options, and comprehensive medical, dental, and vision coverage. In addition, the company offers growth and development pathways encouraging career advancement and skill enhancement. The Executive/Sous Chef plays a pivotal role in driving results and maintaining the highest culinary standards, celebrating team accomplishments, and addressing challenges proactively to elevate both team morale and guest satisfaction. This opportunity is ideal for culinary professionals with a minimum of two years experience in high-volume or high-end casual/fine dining settings, bilingual proficiency in English and Spanish, and a current Food Handler’s Certification. With a focus on teamwork, strategic operations, and quality cuisine, this company provides a platform for chefs looking to excel in an inspiring Texas culinary setting.