High-Volume Kitchen Lead — Path to Executive Chef

NextGen Hospitality Solutions; Texas; On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Medical, dental, and vision coverage

401(k) retirement plan

Paid time off

Job summary

NextGen Hospitality Solutions is seeking a seasoned Sous Chef to lead the kitchen in a high-volume casual dining setting in Dallas. You will drive food quality, mentor a talented crew, and ensure smooth service on the line.

Ideal candidates have 5+ years in fast-paced kitchens, proven leadership, and a solid culinary foundation. This role offers competitive pay, benefits, and a direct path to executive kitchen leadership.

Qualifications

• 5+ years of professional kitchen experience in high-volume settings.
• Proven leadership managing kitchen teams of varying sizes.
• Strong culinary foundation with ability to execute diverse menus.
• Stamina and focus to maintain standards during peak service.
• Food handler certification or equivalent food safety knowledge.

Responsibilities

• Oversee daily kitchen production and line operations during service.
• Train, mentor, and develop kitchen staff to maintain service standards.
• Ensure food quality, plating consistency, and timely ticket execution.
• Manage food costs, inventory, and supplier relationships.
• Uphold food safety and sanitation protocols at all times.

Skills

5+ years experience

Leadership

Culinary foundation

Stamina & focus

Food handler cert

Job description

Sous Chef – Direct Our Kitchen in High-Volume Casual Dining

Ready to lead a kitchen that moves?

This is your chance to own the line at a bustling casual dining restaurant in Dallas. You'll drive food quality, mentor a talented crew, and build the operational backbone that keeps service flowing. If you thrive in fast-paced kitchens where your leadership makes a real impact, let's talk.

Why You'll Love This Opportunity

• Competitive salary of $60,000–$65,000 annually with bonus upside


• Medical, dental, and vision coverage included


• 401(k) retirement plan and paid time off


• Direct path to executive chef and management growth


• Lead kitchen at high-volume restaurant with consistent traffic

What You'll Do

• Oversee daily kitchen production and line operations during service


• Train, mentor, and develop kitchen staff to maintain service standards


• Ensure food quality, plating consistency, and timely ticket execution


• Manage food costs, inventory, and supplier relationships


• Uphold food safety and sanitation protocols at all times

What We're Looking For

• 5+ years of professional kitchen experience in high-volume settings


• Proven leadership managing kitchen teams of varying sizes


• Strong culinary foundation with ability to execute diverse menus


• Stamina and focus to maintain standards during peak service


• Food handler certification or equivalent food safety knowledge

If this sounds like your next move, send your resume and a note about what excites you in the kitchen—we'd love to hear from you.