Dynamic Sous Chef: Lead High-Volume Kitchen & Service

The Cheesecake Factory Incorporated; Dallas (TX); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Medical coverage

Dental coverage

Vision coverage

Retirement match

Dining discounts

Gym & Fitness discounts

Tuition reimbursement

Paid time off

Job summary

Culinary Dropout in Dallas is seeking a Sous Chef to oversee daily kitchen operations, lead a high-energy team, and drive guest satisfaction. The compensation for this position ranges from $65,000 to $75,000 per year and includes medical, dental, and vision coverage, plus a retirement match and dining discounts at related brands.

Responsibilities include managing shifts, scheduling, maintaining product quality and restaurant cleanliness, coaching staff, and applying culinary knowledge to deliver

Qualifications

• 2+ years of high-volume restaurant management experience.
• Ability to manage shifts, scheduling, and planning.
• Understand flavors, aromas, and food ingredients to maintain quality.
• Coach, lead and develop restaurant team.

Responsibilities

• Must have 2+ years high-volume restaurant management experience.
• Demonstrate an understanding of business operations and financials.
• Manage shifts which include daily decision making, scheduling, and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Understand flavors, aromas, and characteristics of food ingredients.
• Ensure product quality and restaurant cleanliness.
• Perform calmly and effectively in a high-volume environment.
• Manage on-the-fly requests with ease and poise.
• Understand POS systems and OpenTable (or other digital/online reservation systems).
• Coach, lead and develop restaurant team.
• Drive continuous improvement.

Skills

Restaurant management

Leadership

Operations knowledge

POS systems

Tools

OpenTable

Job description

Culinary Dropout in Dallas is seeking a Sous Chef to oversee daily kitchen operations, lead a high-energy team, and drive guest satisfaction. The compensation for this position ranges from $65,000 to $75,000 per year and includes medical, dental, and vision coverage, plus a retirement match and dining discounts at related brands.

Responsibilities include managing shifts, scheduling, maintaining product quality and restaurant cleanliness, coaching staff, and applying culinary knowledge to deliver