Executive Sous Chef: Lead Kitchen, Mentor & Standards

Bar Sardine; University Park (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

MedicalDentalVision benefits

Paid Time Off

Dining discounts

Professional development

Manager in Training program

Holidays off

Collaborative culture

Job summary

Vandelay Companies in Texas seeks an Executive Sous Chef to lead daily kitchen operations, uphold standards, and mentor line cooks while ensuring guests receive a polished, high‑quality experience. You will work closely with the Executive Chef to drive consistency and efficiency across service.

You’ll manage prep and service, maintain food safety, train staff, and drive continuous improvement in a fast‑paced, guest‑driven environment across Vandelay concepts.

Qualifications

• High school diploma or GED; Bachelor's degree strongly preferred.
• 2+ years of full‑service culinary experience.
• Flexible schedule including evenings, weekends and holidays.
• Trustworthy, detail‑obsessed and open to constructive feedback.
• Exceptional communication skills both written and verbal.

Responsibilities

• Execute daily service following Vandelay standards with quality and timeliness.
• Assist in leading kitchen operations, including opening, closing, and service execution.
• Uphold culinary standards, food safety, and sanitation guidelines.
• Oversee inventory and ordering levels while ensuring product quality.
• Lead the team with real-time coaching to ensure smooth service.
• Recruit, interview, hire, and onboard new team members.
• Train and cross-train staff; develop bench strength.
• Lead pre-shift meetings and communicate key updates to the team.
• Ensure dishes are prepared and plated according to recipes and standards.
• Maintain organized kitchen systems to support workflow and cleanliness.
• Submit reports and updates accurately and on time.
• Comply with local, state, and federal regulations.
• Support performance management and uphold culture and accountability.

Skills

Culinary leadership

Food safety

Staff coaching

Communication

Education

High school diploma or GED

Bachelor's degree in Culinary/Restaurant/Hospitality

Job description

Vandelay Companies in Texas seeks an Executive Sous Chef to lead daily kitchen operations, uphold standards, and mentor line cooks while ensuring guests receive a polished, high‑quality experience. You will work closely with the Executive Chef to drive consistency and efficiency across service.

You’ll manage prep and service, maintain food safety, train staff, and drive continuous improvement in a fast‑paced, guest‑driven environment across Vandelay concepts.