Growth-Driven Executive Sous Chef: Lead & Elevate Kitchens

Vandelay Companies; Dallas (TX); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental and Vision benefits

Paid Time Off

Dining discounts

Professional development

Manager in Training program

Job summary

Vandelay Companies is seeking an Executive Sous Chef to partner with the Executive Chef in delivering a refined dining program across its growing hospitality concepts. You will supervise daily kitchen operations, uphold quality standards, train line cooks, and drive consistency in every plate served.

As a leader, you will coach the culinary team, manage inventory, support recruitment, and participate in weekly leadership meetings.

Qualifications

• High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred.
• 2+ years of full service culinary experience strongly preferred.
• Ability to work a flexible schedule including evenings, weekends and holidays.
• Trustworthy, detail-obsessed and open to constructive feedback.
• Exceptional communication skills both written and verbal.
• Medical, Dental and Vision benefits available.
• Paid Time Off
• Dining discounts at all Vandelay concepts
• Professional development and career growth
• Robust Manager in Training program
• All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family
• A collaborative, uplifting culture where we take care of our guests by taking care of our people first

Responsibilities

• Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness
• Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution
• Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines
• Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels
• Maintain proper food handling practices, including cooking temperatures, storage, and labeling
• Lead the team through service, providing real‑time coaching and support to ensure a smooth and efficient kitchen
• Assist in recruiting, interviewing, hiring, and onboarding new team members
• Train, cross‑train, and develop team members, fostering growth and building bench strength within the kitchen
• Lead pre‑shift meetings to communicate key updates, set expectations, and align the team for service
• Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards
• Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency
• Complete and submit all required reports, documentation, and operational updates accurately and on time
• Ensure full compliance with all local, state, and federal regulations
• Support performance management and uphold company standards related to accountability and team culture
• Attend and actively participate in weekly manager meetings

Skills

Leadership

Communication

Culinary expertise

Training & development

Inventory management

Education

Bachelor’s degree in Culinary/Restaurant/Hospitality Management

Job description

Vandelay Companies is seeking an Executive Sous Chef to partner with the Executive Chef in delivering a refined dining program across its growing hospitality concepts. You will supervise daily kitchen operations, uphold quality standards, train line cooks, and drive consistency in every plate served.

As a leader, you will coach the culinary team, manage inventory, support recruitment, and participate in weekly leadership meetings.