Lead Kitchen Manager – High-Volume, Healthful Dining

Fox Restaurant Co; Dallas (TX); On-site; USD 60,000 - 68,000; Full time

Benefits offered by this job

Competitive Pay and incentive

Medical, Dental, Vision coverage in 30

Retirement savings with company match

50% dining discount at Fox Restaurant

Discounts at The Cheesecake Factory &

Gympass discounts

Tuition reimbursement

Paid time off

Job summary

Flower Child in Dallas is seeking a Sous Chef with leadership experience to oversee high-volume restaurant operations, manage shifts, scheduling, and planning. The role requires a proactive approach to maintain consistency and guest satisfaction in a fast-paced dining environment.

The ideal candidate will demonstrate strong food knowledge, a commitment to quality, and the ability to coach and develop staff while driving continuous improvements in service and operations.

Qualifications

• Must have 2+ years high-volume restaurant management experience.
• Understand business operations and financials.
• Coach, lead and develop restaurant team.
• Familiar with POS systems and OpenTable.
• Drive continuous improvement.

Responsibilities

• Manage shifts including scheduling and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Understand flavors, aromas, and characteristics of food ingredients.
• Ensure product quality and restaurant cleanliness.
• Coach, lead and develop restaurant team.
• Drive continuous improvement.

Skills

High-volume restaurant management

Leadership & coaching

Guest experience focus

Operations & scheduling

Food knowledge

Tools

POS systems

OpenTable

Kitchen display systems

Job description

Flower Child in Dallas is seeking a Sous Chef with leadership experience to oversee high-volume restaurant operations, manage shifts, scheduling, and planning. The role requires a proactive approach to maintain consistency and guest satisfaction in a fast-paced dining environment.

The ideal candidate will demonstrate strong food knowledge, a commitment to quality, and the ability to coach and develop staff while driving continuous improvements in service and operations.