Senior Sous Chef - High-Volume Venue & Menu Innovator

Dickies Arena; Fort Worth (TX); On-site; USD 65,000 - 85,000; Full time

Job summary

Trail Drive Management Corp. in Fort Worth seeks a Senior Sous Chef to oversee culinary staffing across concessions, clubs/restaurants and catering, and to drive menu development for all outlets. The role ensures hospitality, safety and sanitation standards are met in a high-volume arena environment.

You will partner with F&B leadership to open the arena, manage costs, train staff, and uphold quality. A culinary degree and 5+ years of leadership (2+ as Sous) are preferred; flexibility for nights

Qualifications

• 5+ years of culinary leadership experience with 2+ years in a Sous Chef capacity preferred.
• Degree or similar certification/experience in Culinary Arts strongly preferred.
• Experience in high-volume, complex food service operations, sports/entertainment venue preferred.
• Must be 21+ years of age and able to work nights, weekends and holidays.

Responsibilities

• Oversee staffing of culinary team across concessions, club/restaurants and catering.
• Lead menu development and recipe creation for all outlets and events.
• Ensure exceptional hospitality and safe service of alcoholic beverages.
• Hire, train, and schedule culinary staff; enforce food quality and sanitation standards.
• Collaborate with F&B leadership to open arena operations and control costs.
• Mentor culinary supervisors and ensure consistent execution of menus.

Skills

Culinary leadership

Team management

Menu development

Food safety

Communication

Education

Culinary degree or cert

Tools

MS Office

Workforce management

Inventory software

POS systems

Job description

Trail Drive Management Corp. in Fort Worth seeks a Senior Sous Chef to oversee culinary staffing across concessions, clubs/restaurants and catering, and to drive menu development for all outlets. The role ensures hospitality, safety and sanitation standards are met in a high-volume arena environment.

You will partner with F&B leadership to open the arena, manage costs, train staff, and uphold quality. A culinary degree and 5+ years of leadership (2+ as Sous) are preferred; flexibility for nights