Executive Sous Chef - Elevate High-Volume Kitchens

Nuri Steakhouse; Dallas (TX); On-site; USD 70,000 - 110,000; Full time

Job summary

Restaurant K is seeking a distinguished Executive Sous Chef to translate the Executive Chef's vision into daily culinary excellence in a high-volume Dallas kitchen.

You will lead the back-of-house team, uphold safety and sanitation standards, and drive cost controls while maintaining the culture and quality that define Restaurant K. This role collaborates with FOH leaders and senior operations staff.

Qualifications

• Must be at least eighteen (18) years of age.
• Food Handlers' certification required before starting work.
• Minimum of three (3) years of progressive culinary experience in upscale, fine dining, or high-volume environments preferred.
• Minimum of two (2) years in a culinary leadership role such as Sous Chef or equivalent.
• Experience with Korean, Asian, steakhouse, or globally inspired cuisine is preferred but not required.

Responsibilities

• Execute and uphold the Executive Chef's culinary standards for quality, flavor, presentation, consistency, timing, sanitation, and food safety.
• Lead daily prep and service execution, ensuring stations are inspected, stocked, organized, and ready before each service period.
• Support and supervise line execution during service, including expediting, pacing, ticket timing, communication, and problem solving.
• Partner with the Executive Chef on menu execution, recipe adherence, rollouts, training materials, tastings, and event prep.
• Maintain prep discipline by monitoring prep levels, pars, and waste documentation.
• Assist with ordering, receiving, inventory counts, vendor communication, and cost-control initiatives.

Skills

Culinary leadership

Food safety

Team coaching

Plating standards

Sanitation knowledge

Inventory management

Cross-functional collaboration

Culture alignment

Korean/Asian cuisine familiarity

Education

Food Handlers' certification

Job description

Restaurant K is seeking a distinguished Executive Sous Chef to translate the Executive Chef's vision into daily culinary excellence in a high-volume Dallas kitchen.

You will lead the back-of-house team, uphold safety and sanitation standards, and drive cost controls while maintaining the culture and quality that define Restaurant K. This role collaborates with FOH leaders and senior operations staff.