Executive Sous Chef

Scratch Restaurants Group; Austin (TX); On-site; USD 55,000 - 90,000; Full time

Job summary

Join a vibrant farm-to-table restaurant as an Executive Sous Chef. You will play a key role in kitchen operations and menu development while focusing on sustainability and local sourcing. With a commitment to culinary innovation, you'll lead a dynamic team and participate in horticulture-related projects.

Benefits

Dental insurance

Health insurance

Paid time off

Vision insurance

Wellness resources

Qualifications

• Minimum 5 years of culinary experience in a high-volume or fine dining setting.
• Strong knowledge of organic ingredients, herbs, and spices.
• Horticulture background is highly encouraged.

Responsibilities

• Support the Owner in day-to-day kitchen operations and menu development.
• Oversee food preparation and ensure consistent quality.
• Lead, train, and mentor kitchen staff to uphold high standards.

Skills

Culinary experience

Knowledge of organic ingredients

Leadership

Passion for sustainability

Education

Culinary degree or formal training

Job description

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance
• Wellness resources

Crumley Ranch is a vibrant, farm-to-table restaurant dedicated to sustainability, seasonality, and culinary innovation. Our philosophy centers on crafting exceptional dishes using organic, locally sourced ingredients from our own farm, with a strong emphasis on fresh herbs, spices, and produce cultivated with care.

We are seeking a passionate and skilled Executive Sous Chef to join our dynamic culinary team and help bring our vision to life with our newest concept opening early in 2026 !

Position starts in October / November 2025

Primary Responsibilities:

• Support the Owner in day-to-day kitchen operations and menu development
  
  
• Oversee food preparation and ensure consistent quality and presentation in a tasting menu-style environment
  
  
• Work closely with the on-site team for seasonal produce
  
  
• Utilize fresh herbs, spices, and produce—often grown on-site or locally
  
  
• Maintain a clean, organized, and compliant kitchen environment
  
  
• Lead, train, and mentor kitchen staff to uphold high standards of excellence
  
  
• Participate in horticulture-related projects that support the restaurant’s farm-to-table concept
  
  

Qualifications:

• Minimum 5 years of culinary experience in a high-volume or fine dining setting
  
  
• Strong knowledge of organic ingredients, herbs, and spices
  
  
• Horticulture background or experience working with garden-grown ingredients is highly encouraged
  
  
• Proven leadership skills and experience managing kitchen teams
  
  
• Passion for sustainability and seasonality in cuisine
  
  
• Culinary degree or formal training is preferred but not required

What We Offer:

• Opportunity to be part of a mission-driven, environmentally conscious culinary team
• Competitive Salary DOE
• Medical, Dental, Vision, 401K with Matching
• Sick time and Paid time off
• Hands-on involvement in a growing farm-to-table operation
  
  

If you're a dedicated chef with a deep respect for the land and a love for honest, flavor-driven cooking, we’d love to hear from you.