Sous Chef

Job Description

Job Description

Description:

Position Overview  

The Sous Chef is the Executive Chef's right hand. When the Executive Chef is running the kitchen, the Sous Chef is their second pair of eyes. When the Executive Chef isn't there, the Sous Chef is the kitchen. This role requires someone who leads without being asked, holds standards without being reminded, and treats every service as if their name is on the door. 

This is a hands-on role in a fine dining environment. We need someone with real skill, real leadership experience, and the kind of composure that comes from having worked hard kitchens. 

Key Responsibilities  

Kitchen Leadership:  

• Run the line during service with calm authority and clear direction. 
• Hold the Executive Chef's standards in their absence — no exceptions. 
• Conduct daily kitchen briefings, assign stations, and confirm mise en place before service. 
• Communicate clearly across all stations to maintain timing and flow. 

Quality Control:  

• Inspect every component leaving the pass — taste, texture, presentation, temperature. 
• Oversee mise en place execution to ensure everything is prepped to spec before service starts. 
• Implement and enforce HACCP protocols across all kitchen stations. 
• Immediately address any quality issue during service and report patterns to the Executive Chef. 

Menu & Culinary Development:  

• Collaborate with the Executive Chef on seasonal menu changes and new dish development. 
• Refine plating techniques and service execution as dishes are rolled out. 
• Research culinary techniques and bring new ideas to the table — earn the right to be heard by showing the skill to back it up. 

Operations Management:  

• Manage kitchen scheduling, ordering, and inventory in coordination with the Executive Chef. 
• Monitor food costs and flag any waste or over-ordering. 
• Report any equipment issues immediately and follow up to make sure they're resolved. 

Team Development:  

• Train line cooks and junior staff on technique, station management, and service standards. 
• Provide direct feedback in the moment — specific, honest, and constructive. 
• Maintain a kitchen culture that is disciplined and respectful. 

Qualifications Required  

• Minimum 3 years of experience in fine dining or equivalent quality-focused kitchens. 
• Demonstrated experience leading a kitchen team during full service. 
• Expert knowledge of both classical and modern culinary techniques. 
• Skilled in butchery, fish fabrication, and sauce work. 
• Food safety certification (ServSafe or equivalent). 
• Available for double shifts, weekends, and holidays. 

Preferred Qualifications  

• Culinary degree or formal culinary training. 
• Experience in Michelin-recognized or equivalent fine dining establishments. 
• Bilingual English / Spanish. 

Work Requirements  

• Full-time, on-site position based in McAllen, Texas. 
• Relocation required if not currently local. 
• Physical stamina for 12–14 hour shifts in a high-pressure environment. 
• Ability to lift 50+ lbs regularly. 
• Work authorization required; visa sponsorship may be available.