Sous Chef, High Volume Upscale Restaurant, Dallas TX
A high volume, $10M plus scratch kitchen restaurant in the Dallas area, with a polished, high end feel and an all day dining program, is hiring a Sous Chef. Gravity Talent Partners is running this search confidentially on the company's behalf.
What You Will Own
Run the line and the pass on your shifts, with the Executive Chef or in their absence
Lead, train and schedule cooks and prep staff
Own prep lists, ordering, receiving and inventory for your stations
Hold recipe specs, plating standards and ticket times at volume
Keep sanitation, food safety and kitchen organization tight every shift
Step into the Executive Chef's role on their days off
What We Are Looking For
Sous Chef or strong Lead Line Cook experience in a high volume scratch kitchen
Clean, fast and consistent on the line, and able to run a shift start to finish
Comfortable with ordering, inventory and basic kitchen financials
A teacher who builds cooks and keeps a calm, positive line
Reliable, organized and ready for the next step toward Executive Chef
Compensation
Up to $85K, full time.
How to Apply
Apply below and your information comes straight to our team. A Gravity Talent Partners recruiter reviews every application and will reach out if your background is a fit. This search is confidential.
The Sous Chef Role
A Sous Chef is the second in command of a kitchen. The Executive Chef sets the menu and owns the numbers; the Sous Chef makes service happen, running the line, expediting the pass and leading the cooks on every shift they work.
Day to day, the Sous Chef writes prep lists, checks product in, keeps stations stocked and organized, tastes and corrects, and holds recipe specs and plating standards through the busiest hours. Sous Chefs usually own ordering and inventory for part of the kitchen and run the full operation on the Executive Chef's days off.
Leadership is a growing part of the job. The Sous Chef trains new cooks, coaches the line, manages the schedule and keeps the kitchen clean, safe and calm when tickets are stacked. In a scratch cooking, high volume restaurant that is a demanding seat and the best training there is for an Executive Chef role.
Most Sous Chefs come from Lead Line Cook, Kitchen Supervisor or Junior Sous Chef roles in busy scratch kitchens, and the strongest ones are promoted to Executive Sous Chef or Executive Chef within a few years.
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