Sous Chef | Culinary Manager

Join a high-energy, chef-driven restaurant group blending bold Asian flavors, scratch cooking, and a vibrant guest experience. This is an opportunity for a hands-on Kitchen Manager who thrives in fast-paced environments, leads from the line, and takes pride in building strong teams and consistent operations. Sous Chef | Culinary Manager Benefits and Compensation Salary up to $70,000 Performance-based bonus opportunity Medical, dental, and vision benefits Paid time off Growth opportunities within an expanding restaurant group Dynamic, team-oriented culture Dining discounts Ongoing leadership and culinary development Requirements & Qualifications 2+ years of Kitchen Manager, Executive Sous Chef, or BOH leadership experience in a high-volume restaurant Strong scratch kitchen experience preferred Experience leading teams in upscale casual, polished casual, Asian-inspired, or chef-driven concepts Ability to manage food cost, labor cost, and inventory controls Hands‑on leadership style with the ability to coach and develop kitchen teams Strong expo and line leadership during peak service periods Experience maintaining consistency in recipe execution and plating standards Knowledge of food safety, sanitation, and health department compliance Ability to manage ordering, prep pars, and kitchen scheduling Comfortable working evenings, weekends, and holidays as needed Must Haves Proven kitchen leadership experience in a fast‑paced environment Strong organizational and communication skills Stable work history with progressive growth Ability to drive accountability and maintain culture in the BOH Passion for hospitality, food quality, and team development Day‑to‑Day Responsibilities Lead daily kitchen operations and oversee service execution Manage prep production, inventory, and food ordering Train, coach, and develop BOH team members Monitor ticket times and kitchen flow during service Ensure food quality, presentation, and consistency standards are maintained Partner with FOH leadership to deliver an exceptional guest experience Control waste, labor, and food cost performance Maintain cleanliness and sanitation standards throughout the kitchen Preferred Background & Skills Experience with Asian cuisine, sushi, wok cooking, or fusion concepts Experience opening new restaurant locations or helping scale operations Bilingual communication skills are a plus Culinary training or certification preferred Experience with restaurant inventory and scheduling systems Strong mentorship and team‑building background #J-18808-Ljbffr Nbutexas