Executive Sous Chef: Lead Kitchen Excellence & Growth

Stk-Dallas; Dallas (TX); On-site; USD 70,000 - 100,000; Full time

Job summary

The One Group in Dallas, TX is seeking an Executive Sous Chef to serve as the right-hand leader to the Executive Chef, ensuring seamless daily kitchen operations, quality control, and a high-performance, team-first environment.

You will oversee culinary leadership, menu development, and cost controls, while mentoring staff, expediting orders, and maintaining top-tier presentation and consistency across all dishes.

Qualifications

• 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment.
• Proven ability to manage kitchen operations, control food costs, and optimize efficiency.
• Strong leadership, communication, and team development skills.
• Expertise in menu development, execution, and culinary innovation.
• Ability to execute all kitchen positions and support staff when needed.
• SERV Safe Food Manager Certification (or equivalent as per state law).
• Experience with restaurant POS and inventory management systems.

Responsibilities

• Provide culinary leadership and execution across all kitchen operations.
• Maintain high-quality standards in taste, presentation, and consistency.
• Expedite orders efficiently to ensure timely service.
• Conduct daily line checks and ensure food safety, freshness, and plating accuracy.
• Create and implement seasonal menu specials aligned with brand and guest expectations.
• Collaborate with Events to update menus for events.

Skills

Culinary leadership

Team development

Operations management

Budget control

Food cost control

Communication

Leadership

Education

SERV Safe Food Manager Certification

Tools

Restaurant POS systems

Inventory management systems

Job description

The One Group in Dallas, TX is seeking an Executive Sous Chef to serve as the right-hand leader to the Executive Chef, ensuring seamless daily kitchen operations, quality control, and a high-performance, team-first environment.

You will oversee culinary leadership, menu development, and cost controls, while mentoring staff, expediting orders, and maintaining top-tier presentation and consistency across all dishes.