Executive Sous Chef

Scratch Restaurants Group; Austin (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

A leading farm-to-table restaurant in Austin is seeking an Executive Sous Chef to join their culinary team. This position offers a unique opportunity to impact the menu and kitchen operations while focusing on sustainability and utilizing locally sourced ingredients. The role starts in late 2025, with a focus on crafting innovative dishes in a collaborative environment.

Benefits

Medical, Dental, Vision insurance

401K with Matching

Paid time off

Hands-on involvement in a growing operation

Qualifications

• 5+ years of culinary experience in high-volume or fine dining.
• Strong knowledge of herbs, spices, and organic ingredients.
• Proven leadership skills and kitchen management experience.

Responsibilities

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

Skills

Leadership

Knowledge of organic ingredients

Culinary creativity

Sustainability practices

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.