Sous Chef

Sous Chef Join a respected restaurant group known for its polished casual dining and dedication to genuine hospitality. This Sous Chef role offers the chance to work with high-quality, hand-cut steaks and fresh seafood, all prepared over wood-fired grills that deliver unforgettable flavor. With a supportive, people-first culture and clear career advancement opportunities, you’ll have the ability to make an impact and advance your career in a growing company. Sous Chef Benefits & Compensation Competitive base salary ( $55K–$65K ) plus uncapped profit-based bonuses Participation in a robust profit sharing plan Comprehensive medical, dental, vision, disability, and life insurance 3 weeks of paid time off annually (increases to 4 weeks after 5 years) 401(k) with employer match eligibility after 1 year Structured training program with ongoing professional development Opportunities for growth with new restaurant openings Holiday closures (closed on Christmas and Thanksgiving, early closure on Christmas Eve) Supportive team environment that values internal promotion Sous Chef Requirements & Qualifications Minimum 2 years of full-service, high-volume restaurant management experience (corporate systems preferred) Proven butchering skills (steaks and seafood) Experience in scratch kitchen operations Strong communication and team leadership abilities Ability to manage scheduling, ordering, inventory, and training Demonstrated ability to handle the pressures of a busy kitchen environment Stable job history with limited job changes over the past 5 years Sous Chef Preferred Background & Skills 3–5 years experience as a Sous Chef in upscale, casual full-service dining Experience with Aloha POS, Micros, or scheduling software like Hot Schedules Familiarity with standard recipes and adherence to company systems People-first mentality focused on growth and retention Positive, hands-on approach to kitchen leadership Sous Chef Day-to-Day Responsibilities Support the Executive Chef in all aspects of kitchen operations and staff management Lead, train, and coach back-of-house team members to uphold high food and safety standards Supervise and participate in hand-cutting steaks and seafood to company specifications Manage ordering, inventory, and scheduling to optimize operations Conduct bi-weekly inventory counts alongside the team Interview, hire, and develop kitchen staff to meet operational and staffing goals Foster a positive and organized work environment, emphasizing quality food and a clean kitchen If you’re eager to take the next step in your culinary leadership career with a group committed to growth and quality, we’d love to hear from you. #J-18808-Ljbffr Nbutexas