Executive Sous Chef: Lead High-Volume, Global Kitchen

Flock and Fresh; Dallas (TX); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

Nuri Steakhouse, located in Dallas, TX, is seeking an Executive Sous Chef to lead service readiness, line execution, and kitchen standards in a high-volume setting. You will coach the team, manage prep discipline, and support cost controls while upholding the brand’s culinary excellence.

This role requires a strong culinary foundation, leadership experience, and a passion for cross-cultural cuisine. Candidates should anticipate evenings and weekends, with opportunities to influence menus and

Qualifications

• Must be at least eighteen (18) years of age.
• Possess a current Manager Food Handler’s certification before starting work.
• Minimum of three (3) years of progressive culinary experience in upscale, fine dining, or high-volume restaurant environments preferred.
• Minimum of two (2) years in a culinary leadership role such as Sous Chef, Senior Sous Chef, Chef de Cuisine, or equivalent preferred.
• Experience with Korean, Asian, steakhouse, fine dining, or globally inspired cuisine is preferred but not required.
• Experience with restaurant technology, inventory systems, scheduling tools, and basic Microsoft Office tools.
• Experience cleaning and maintaining a commercial kitchen is a plus.

Responsabilités

• 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 real-time problem solving.
• Partner with the Executive Chef on menu execution, recipe adherence, menu rollouts, training materials, tastings, and seasonal or special-event preparation.
• Maintain strong prep discipline by monitoring prep levels, pars, batch quality, labeling, storage, rotation, and waste documentation.
• Assist with ordering, receiving, inventory counts, vendor communication, product quality checks, and cost-control initiatives.
• Support food and labor cost targets by monitoring waste, overproduction, staffing needs, and efficient deployment of team members.
• Coach culinary team members in the moment, reinforcing standards while maintaining a respectful, solution-oriented environment.
• Communicate effectively with front-of-house leaders to support seamless guest experiences, special requests, allergies, pacing, and service recovery.
• Identify and escalate food quality, equipment, staffing, safety, sanitation, performance, or compliance concerns promptly to the Executive Chef or appropriate leader.
• Maintain kitchen cleanliness, equipment care, opening/closing standards, and health-code readiness at all times.
• Complete required logs, prep notes, ordering notes, waste tracking, and end-of-shift communication accurately and timely.
• Perform additional duties as assigned by the Executive Chef, General Manager, Senior Director of Operations, or upper management.

Connaissances

Culinary leadership

Food safety

Team coaching

Menu execution

Inventory management

Cross-functional collaboration

Communication skills

Training

Formation

Manager Food Handler certification

Outils

Restaurant technology

Inventory systems

Scheduling tools

Microsoft Office

Description du poste

Nuri Steakhouse, located in Dallas, TX, is seeking an Executive Sous Chef to lead service readiness, line execution, and kitchen standards in a high-volume setting. You will coach the team, manage prep discipline, and support cost controls while upholding the brand’s culinary excellence.

This role requires a strong culinary foundation, leadership experience, and a passion for cross-cultural cuisine. Candidates should anticipate evenings and weekends, with opportunities to influence menus and