Executive Sous Chef: Lead Luxury Kitchen & Menu Innovation

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

Benefits offered by this job

Industry-leading compensation

Merit-based raises & performance-based

Bonuses up to 15% of base salary

Medical, dental, vision insurance

Group life and disability insurance

401(k) plan

Employee dining discounts

Career development

Paid time off

EAP

Commuter benefits

Dependent care benefits

Job summary

STK Dallas is seeking an Executive Sous Chef to partner with the Executive Chef, lead a high-volume kitchen, maintain quality, and drive a team-first, high-performance culture.

You will oversee daily operations, control food costs, mentor staff, and collaborate with events and purchasing to ensure outstanding guest experiences while upholding safety and brand standards. This role offers competitive compensation, comprehensive benefits, and growth opportunities within THE ONE GROUP brand.

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

• Oversee kitchen operations and execute daily culinary tasks to support chefs and staff.
• Ensure every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency.
• Expedite orders and maintain a smooth kitchen flow for timely service.
• Conduct daily line checks including temperature verification, ingredient freshness, and plating consistency.
• Create and execute seasonal menu specials aligned with brand and guest expectations.
• Collaborate with Events to update menus for event-specific culinary demands.
• Train, mentor, and develop kitchen staff to uphold brand standards, fostering teamwork.
• Ensure a collaborative and respectful work environment for BOH and FOH teams.
• Foster a culture of excellence, creativity, and teamwork in the kitchen.
• Inspire the culinary team to perform at the highest level.
• Maintain labor, food costs, and inventory control within budget; implement waste-reduction strategies.
• Work with purchasing to source high-quality ingredients and monitor P&L for variances.
• Review monthly P&L reports and adjust menus based on sales trends.

Skills

Culinary leadership

Cost control

Leadership

Menu development

Staff development

SERV Safe Certification

POS systems

Tools

POS systems

Inventory management systems

Job description

STK Dallas is seeking an Executive Sous Chef to partner with the Executive Chef, lead a high-volume kitchen, maintain quality, and drive a team-first, high-performance culture.

You will oversee daily operations, control food costs, mentor staff, and collaborate with events and purchasing to ensure outstanding guest experiences while upholding safety and brand standards. This role offers competitive compensation, comprehensive benefits, and growth opportunities within THE ONE GROUP brand.