Creative Kitchen Leader: Sous Chef Role

Harwood-Internationa; Dallas (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Harwood Hospitality Group is seeking a Sous Chef in Dallas to coordinate the kitchen team, manage operations and costs, and uphold high standards of quality and presentation for all dishes and events. The role involves leadership, training, and ensuring adherence to sanitation and safety protocols in a fast-paced, guest-focused environment.

You will oversee menu execution, collaborate with chefs, and drive profitability through efficient kitchen management and waste reduction.

Qualifications

• 3+ years of experience in a leadership role including kitchen management.
• Strong people management skills with the ability to instill a culture of accountability.
• Strong multi-tasking, organizational and time-management skills.
• Food Handlers certification required.

Responsibilities

• Coordinate the work of the chef and kitchen staff to stay within budget and efficient.
• Supervise cooking operations, portions, and garnishing.
• Plan meals and develop cost menus; approve food supplies and purchase requisitions.
• Ensure sanitation, cleanliness, safety, and proper storage in all kitchen areas.
• Train and educate kitchen staff on new techniques and dishes; lead day-to-day operations.
• Oversee menu design and direct food preparation for all events and services.
• Control labor and operating expenses through budgeting and inventory control.
• Maintain high quality ingredients, preparation, and plating.
• Be visible with guests, promote positive relations, and handle special requests.

Skills

Leadership

Communication

Creativity

Problem solving

Managing conflict

Quality

Leadership coaching

Job description

Harwood Hospitality Group is seeking a Sous Chef in Dallas to coordinate the kitchen team, manage operations and costs, and uphold high standards of quality and presentation for all dishes and events. The role involves leadership, training, and ensuring adherence to sanitation and safety protocols in a fast-paced, guest-focused environment.

You will oversee menu execution, collaborate with chefs, and drive profitability through efficient kitchen management and waste reduction.