Executive Sous Chef

Laura Way Corporation; Texas; On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Health Insurance

Paid Time Off

Daily Meal

Dining Privileges

Professional Development

Referral Bonuses

Career Growth

Community

Job summary

Laura Way Corporation seeks an Executive Sous Chef for a high-volume upscale dining concept in Texas. The role leads kitchen execution, training, and service standards under the Chef de Cuisine and Executive Chef, with emphasis on seasonality, scratch cooking, and guest experience.

The position offers strong compensation with base salary, benefits, and opportunities for internal advancement in a growing hospitality group. A fast-paced, hospitality-focused environment awaits.

Qualifications

• 1+ years as Sous Chef or Executive Sous Chef in upscale or fine-dining restaurant.
• 5+ years BOH experience overall.
• Background in scratch cooking (quality, technique, presentation).
• Ability to lead and develop kitchen teams in a high-pressure environment.
• Deep understanding of kitchen operations, service execution, and station management.
• Experience with seasonal menus and high-quality ingredient-driven cuisine preferred.

Responsibilities

• Support kitchen leadership in an upscale/fine-dining restaurant environment.
• Oversee daily kitchen operations including prep, production, line execution, and service.
• Ensure consistency, quality, and presentation standards for all dishes.
• Work closely with Chef de Cuisine/Executive Chef on menu execution and seasonal changes.
• Train, coach, develop culinary team members at all levels.
• Maintain food safety, sanitation, and kitchen organization standards at all times.
• Assist with ordering, inventory control, and cost management as directed.
• Supervise line performance during service to ensure timing and execution standards are met.
• Support continuous improvement in operational performance, staff culinary techniques, and team development.

Education

Culinary degree or formal training

Job description

Job Description

TITLE: Executive Sous Chef (Upscale / Fine Dining Concept)

COMPENSATION & BENEFITS

• Base Salary:$70,000-80,000K annual salary
• Schedule: Consistent!
• Bonus Potential:Performance-based incentivesHealth Insurance:Health, Dental, Vision, Life, Long-term Disability (low rates)
• Paid Time Off:Starts accruing on date of hire!
• Daily Meal:Free pre-service staff meal provided daily
• Dining Privileges:Employee discounts at affiliates
• Professional Development:Regular in-house trainings on wine, service & cocktails
• Referral Bonuses:$500 for any department
• Career Growth:Preference for internal promotion in a fast-growing, multi-unit hospitality company
• Community:Relationships with local organizations for community initiatives

SUMMARY

Executive Sous Chefs are key culinary leaders within a high-volume, upscale fine-dining kitchen environment. Working closely with the Chef de Cuisine and Executive Chef, this role oversees all aspects of kitchen execution including prep, line cooking, plating, and service standards.

This position plays a critical leadership role in maintaining exceptional culinary quality, consistency, and presentation across all menu offerings. The Executive Sous Chef is also responsible for training and developing kitchen team members, supporting daily operations, and ensuring every dish reflects elevated fine-dining standards and guest expectations.

The environment is fast-paced, detail-driven, and rooted in hospitality excellence, seasonal cuisine, and scratch cooking techniques.

RESPONSIBILITIES

• Support kitchen leadership in an upscale/fine-dining restaurant environment
• Oversee daily kitchen operations including prep, production, line execution, and service
• Ensure consistency, quality, and presentation standards for all dishes
• Work closely with Chef de Cuisine/Executive Chef on menu execution and seasonal changes
• Train, coach, develop culinary team members at all levels
• Maintain food safety, sanitation, and kitchen organization standards at all times
• Assist with ordering, inventory control, and cost management as directed
• Supervise line performance during service to ensure timing and execution standards are met
• Support continuous improvement in operational performance, staff culinary techniques, and team development

QUALIFICATIONS

• 1+ years as Sous Chef or Executive Sous Chef inupscale or fine-dining restaurant
• 5+ years BOH experience overall
• Background in scratch cooking (quality, technique, presentation)
• Ability to lead and develop kitchen teams in a high-pressure environment
• Deep understanding of kitchen operations, service execution, and station management
• Experience with seasonal menus and high-quality ingredient-driven cuisine preferred
• Ability to maintain composure and consistency during high-volume service periods
• Knowledge of food safety, sanitation standards, and kitchen compliance requirements
• Culinary degree or formal training preferred but not required with equivalent experience

EQUAL OPPORTUNITY EMPLOYER