Executive Sous Chef (Fine Dining)

Truluck's; Dallas (TX); On-site; USD 90,000 - 130,000; Full time

Job summary

Truluck’s in Dallas is seeking a Professional Fine Dining Executive Sous Chef with at least seven years of culinary leadership to join our high‑volume operation. You will assist the Executive Chef, lead a team of culinary professionals, and ensure recipes and systems are followed with professionalism and accountability.

The role requires experience in preparing culinary products, coaching staff, and a commitment to sustainability and quality.

Qualifications

• Seven years of culinary leadership experience.
• Experience in high-volume environments.
• Food certification required.
• High school diploma or higher; technical or other training preferred.
• Bachelor's degree in culinary arts or related certificate (preferred).

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus to meet quality standards.
• Estimate food and labor costs.
• Supervise kitchen staff.
• Recruit and manage kitchen staff.
• Rectify problems and complaints.
• Give prepared plates the final touch.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and guests.

Skills

Executive leadership

High-volume cooking

Team leadership

Communication skills

Education

Culinary Arts Degree

Hospitality certificate

Tools

MS Office

R365

Aloha POS

Job description

Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck’s, Truluck’s.

Our professional executive sous chefs help us deliver these core values to our guests and communities.

We are here to make good things happen for other people.

Who are you?

We are seeking a Professional Fine Dining Executive Sous Chef for Dallas. Successful candidates will have a minimum of seven (7) years’ previous culinary experience, experience in preparing culinary products, coaching staff, and cooking in high‑volume environments. The Executive Sous Chef assists the Executive Chef in overall leadership of culinary functions and must follow recipes and systems, demonstrating professionalism, accountability, leadership, and team commitment. If you can lead a team of culinary professionals in our DFW market, please apply today. Send resume and any questions to Shane Barber at [e-mail].

Why us?

Truluck’s puts employees and quality first. We honor the plate, palate, and planet, practicing TRU Sustainability by serving only high-quality sustainable seafood. We never serve endangered or over‑fished species and follow Ocean Conservancy guidelines. Florida Stone Crab is captured by our professional crabbers, and we source produce locally whenever possible.

Responsibilities

• Plan and direct food preparation and culinary activities.
• Modify menus or create new ones that meet quality standards.
• Estimate food requirements, food, and labor costs.
• Supervise kitchen staff’s activities.
• Arrange equipment purchases and repairs.
• Recruit and manage kitchen staff.
• Rectify problems and complaints.
• Give prepared plates the final touch.
• Comply with nutrition and sanitation regulations and safety standards.
• Keep time and payroll records.
• Maintain a positive and professional approach with coworkers and guests.

Skills

• Proven working experience as an executive chef (6–10 years preferred).
• Excellent record of kitchen leadership.
• Ability to spot and resolve problems efficiently.
• Capable of delegating multiple tasks.
• Strong communication and leadership skills.
• Keeping up with cooking trends and best practices.
• Working knowledge of computer software (MS Office, restaurant management software, R365, Aloha POS).
• Bachelor’s degree in culinary arts or related certificate (preferred).

Qualities & Behaviors

• Team player: Works well as a member of a group.
• Detail oriented: Capable of carrying out a given task with all necessary details.
• Dedicated: Devoted to a task or purpose with loyalty and integrity.
• Loyal: Shows firm and constant support to a cause.

Qualifications

• Minimum of seven (7) years culinary leadership.
• Five (5) years experience with a similar concept.
• Food certification required.
• High school diploma or higher; technical or other training preferred.

Equal Opportunity Employer. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.