Executive Sous Chef: Lead Culinary Team & Innovation

Atrium Hospitality; Richardson (TX); On-site; USD 62,000 - 76,000; Full time

Benefits offered by this job

Health insurance

401(k) plan

Paid time off

Brand discounts

DailyPay

Tuition reimbursement

Wellness programs

Employee discounts

Job summary

Atrium Hospitality is seeking a hands-on Sous Chef at Richardson Renaissance in Richardson, TX. You will support the Executive Chef, mentor a high-performing culinary team, and manage production to meet forecast needs while controlling costs.

You will lead menu development, enforce food safety standards, and drive consistent, exceptional guest dining experiences. This role requires 3–5 years of Sous Chef experience, a culinary background, and strong leadership in a fast-paced kitchen.

Qualifications

• 3–5 years of Sous Chef experience required or equivalent, with strong kitchen leadership.
• Culinary certification preferred and highly valued.
• Deep knowledge of food prep, costing, and kitchen operations under pressure.
• ServSafe Certification is required or preferred; food safety is non-negotiable.
• Physically able to perform hands-on kitchen duties including lifting and standing.

Responsibilities

• Support the Executive Chef in hiring, training, and scheduling a high-performing culinary team.
• Prepare and present top-quality food aligned with forecast needs and cost controls.
• Monitor kitchen operations for smooth production and consistent quality.
• Assist in menu development with fresh ideas to elevate dining experiences.
• Enforce food safety standards and cleanliness in kitchen and storage areas.
• Take on special projects to improve efficiency and guest satisfaction.

Skills

Kitchen leadership

Food safety knowledge

Flexible schedule

Physical stamina

Team training

Education

Culinary certification

Tools

ServSafe Certification

Job description

Atrium Hospitality is seeking a hands-on Sous Chef at Richardson Renaissance in Richardson, TX. You will support the Executive Chef, mentor a high-performing culinary team, and manage production to meet forecast needs while controlling costs.

You will lead menu development, enforce food safety standards, and drive consistent, exceptional guest dining experiences. This role requires 3–5 years of Sous Chef experience, a culinary background, and strong leadership in a fast-paced kitchen.