Sous Chef

  • Full Time
  • Salary

General Expectations and Competencies

The Sous Chef is expected to work 40 hours per week, as needed, with sufficient time allocated to prep, line and expo work.


  • Communication Proficiency
  • Problem Solving and Solution-Oriented Thinking
  • Eye for Detail
  • Positive Attitude
  • Team Oriented

The Sous Chef duties include but are not limited to:

Contribute to the food program through food preparation and kitchen systems. To be successful in this role, the ideal candidate will have culinary experience and proven management skills.


  • Help in the management of all food prep.
  • Execute high quality plates both design and taste wise.
  • Ensure that the kitchen operates in a timely way that meets quality standards.
  • Fill in for the Kitchen Manager in planning and directing food preparation when necessary.
  • Resourcefully solve any issues that arise and seize control of any problematic situation.
  • Assist Kitchen Manager in creative process behind new food items, and working with the General Manager and Culinary Director to price and change menu items.
  • Responsible for communicating any new menu changes with General Manager, Kitchen Manager, Bar Manager, Culinary Director and other employees.
  • Responsible for training employees on any new changes alongside Kitchen Manager.
  • Report any conflict and poor behavior of kitchen employees and food runners to General Manger.
  • Store all food products in compliance with health and safety regulations.
  • Ensure the kitchen is clean and organized.
  • Maintain kitchen systems such as kitchen organization and opening and closing procedures.
  • Ensure proper preparation for food service.
  • Work the line and expo station throughout service as needed.
  • Any other duties and responsibility needed to ensure the effective operation of the kitchen.


  • 2+ years of experience as a Sous Chef or other kitchen leadership role.
  • Understanding of various cooking methods, ingredients, equipment and procedures.
  • Excellent record of kitchen and staff management.
  • Accuracy and speed in handling emergency situations and providing solutions.
  • Familiar with industry’s best practices and food safety rules and regulations.
  • Ability to walk, stand and work in a fast-paced, stressful environment.
  • Current Texas Food Handler’s or Food Manager’s Certificate.
  • Able to lift boxes up to 50lbs on occasion.
  • Must be able to work during peak times, including on the weekends and during holidays.