Lead Sous Chef - High-Volume Mediterranean Kitchen

The Hague Effective Altruism; Dallas (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid time off

Retirement savings with company match

Exclusive hotel and dining discounts

Employee dining/brand discounts

Job summary

Author & Edit in Dallas is seeking an experienced restaurant leader to oversee Théa, a Mediterranean rooftop concept. You will manage shifts, scheduling, and guest experiences, and collaborate with Culinary Partners to implement menus and standards.

The role offers a 25-hour weekly schedule with medical, dental, vision benefits, paid time off, a retirement savings program with company match, and exclusive hotel and dining discounts across our brand.

Qualifications

• Must have 3+ years high-volume restaurant management experience.
• Knowledge of F&B preparation techniques, health department rules and regulations.
• An open, curious mind with a desire to deliver a tailored guest experience with a hospitality every time mindset.
• Regularly communicates and collaborates with Culinary Partners and consultants for operational and menu changes.
• Highly organized multitasker who thrives in a fast-paced environment.
• Willingness to learn and accommodate changes in the industry.
• Professional, yet comfortable with candid feedback – guest and employee experience first.

Responsibilities

• Manage shifts including daily decision making, scheduling, and planning.
• Create memorable dining experiences by exceeding guest expectations.
• Ensure product quality and restaurant cleanliness.
• Perform calmly and effectively in a high-volume environment.
• Coach, lead and develop restaurant team.

Skills

High-volume restaurant mgmt

F&B preparation

Hospitality mindset

Team leadership

Multi-tasking

Communication

Adaptability

Guest experience

Job description

Author & Edit in Dallas is seeking an experienced restaurant leader to oversee Théa, a Mediterranean rooftop concept. You will manage shifts, scheduling, and guest experiences, and collaborate with Culinary Partners to implement menus and standards.

The role offers a 25-hour weekly schedule with medical, dental, vision benefits, paid time off, a retirement savings program with company match, and exclusive hotel and dining discounts across our brand.