Senior Sous Chef - High-Volume Ops & Team Leadership

The Cheesecake Factory Incorporated; West Lake Hills (TX); On-site; USD 60,000 - 70,000; Full time

Benefits offered by this job

Competitive Pay

Incentives

Medical Coverage

Dental Coverage

Vision Coverage

Retirement match

Dining discount

Brand discounts

Gym discounts

Tuition reimbursement

Paid time off

Job summary

Flower Child in West Lake Hills, TX is seeking an experienced Sous Chef to lead the kitchen during high-volume service. You will manage shifts, supervise a talented team, ensure consistent food quality, and uphold brand standards across all service periods.

Ideal candidates have at least 2 years of leadership in a fast-paced restaurant, a solid understanding of cost controls, and a passion for healthy, flavorful ingredients. OpenTable experience is a plus.

Qualifications

• 2+ years high-volume restaurant management experience.
• Demonstrate understanding of business operations and financials.
• Manage shifts, scheduling, and planning to optimize service.
• Create memorable dining experiences by exceeding guest expectations.

Responsibilities

• Must have 2+years high-volume restaurant management experience.
• Demonstrate an understanding of business operations and financials.
• Manage shifts which include daily decision making, 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.
• Perform calmly and effectively in a high-volume environment.
• Coach, lead and develop restaurant team.
• Drive continuous improvement.

Skills

Restaurant management

Guest service

Tools

OpenTable

POS systems

Job description

Flower Child in West Lake Hills, TX is seeking an experienced Sous Chef to lead the kitchen during high-volume service. You will manage shifts, supervise a talented team, ensure consistent food quality, and uphold brand standards across all service periods.

Ideal candidates have at least 2 years of leadership in a fast-paced restaurant, a solid understanding of cost controls, and a passion for healthy, flavorful ingredients. OpenTable experience is a plus.