Lead Sous Chef: BOH Leader & Training Expert

Catch Hospitality Group; Dallas (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts: dining, retail, Am

Hotels

Health benefit plans

Dental insurance

Vision insurance

Life insurance

Short term disability

Flexible spending accounts

401(k)

Paid time off

Monthly bonus potential

Job summary

Catch Hospitality Group in Dallas seeks an experienced Culinary Manager to lead back-of-house operations in a high-volume kitchen. You will train staff, work with the Executive Chef, and ensure Sanitation and OSHA standards are upheld.

The role emphasizes strong leadership, cost control, inventory management, and delivering outstanding guest experiences. A culinary program degree is a plus, with a stable, hardworking track record.

Qualifications

• At least 2 years of Culinary Management experience in a full-service, high-volume dining establishment.
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensures excellence in guest satisfaction through a Do Whatever It Takes Attitude and lead-by-example management.
• Assist the Executive Chef in managing back of house staff with ongoing training and follow-up.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work area.

Skills

Leadership

Communication

Conflict resolution

Staff supervision

Inventory controls

Food/labor cost management

OSHA knowledge

Education

Graduate of an accredited culinary program

Job description

Catch Hospitality Group in Dallas seeks an experienced Culinary Manager to lead back-of-house operations in a high-volume kitchen. You will train staff, work with the Executive Chef, and ensure Sanitation and OSHA standards are upheld.

The role emphasizes strong leadership, cost control, inventory management, and delivering outstanding guest experiences. A culinary program degree is a plus, with a stable, hardworking track record.