Sous Chef

Workstream; Arlington (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Workstream is seeking a talented, high-energy Sous Chef at LOMA TXMX in Arlington, TX to co-lead our culinary team. You’ll act as second-in-command, bridging creative vision with flawless daily execution in a high-volume kitchen that shifts from pre-game lunches to upscale, moody dinners.

The ideal candidate has 3–5 years of culinary leadership, strong knife skills and butchery, experience with wood-fired grills, and a passion for Tex-Mex flavors.

Qualifications

• 3–5 years of culinary leadership in high-volume kitchens.
• Experience with wood-fired grills/smokers and upscale Tex-Mex cuisine.
• Ability to train and manage 15+ staff.
• Current Texas Food Manager Certification.

Responsibilities

• Enforce quality control and ensure plates meet specs.
• Expedite during high-volume periods and coordinate with FOH.
• Maintain station readiness and inventory checks.
• Lead sanitation, safety, and health code compliance.

Skills

Culinary leadership

Wood-fired cooking

Tex-Mex / Mexican cuisine

Leadership & training

Knife skills & butchery

Texas Food Manager Certification

Job description

Reports To: Executive Chef

Location: LOMA TXMX (Choctaw Stadium – Arlington, TX)

Position Type: Full-Time, Salaried (Exempt)

Position Overview

LOMA TXMX is seeking a talented, high-energy, and disciplined Sous Chef to co-lead our culinary team. As the second-in-command, you will bridge the gap between creative culinary vision and flawless daily execution. You will oversee a high-volume kitchen that transitions seamlessly from bustling pre-game lunches to upscale, moody date-night dinners.

The ideal candidate has a deep passion for wood-fired cooking, premium proteins (like Wagyu skirt steak), and elevated Mexican flavors. You must thrive under pressure, possess strong leadership skills, and maintain rigorous standards of cleanliness and food safety.

Core Qualifications

• Experience: 3–5 years of culinary leadership experience in a high-volume, upscale casual, or fine-dining scratch kitchen. Experience with wood-fired grills/smokers and upscale Tex-Mex/Mexican cuisine is highly preferred.
• Leadership: Proven ability to train, mentor, and manage a diverse kitchen staff of 15+ line cooks and stewards.
• Technical Skills: Advanced knife skills, expert butchery, precise protein fabrication, and a deep understanding of multi-station kitchen lines (Saute, Grill, Prep, Expo).
• Certifications: Current Texas Food Manager Certification required.

Areas of Responsibility (AOR)

In the hospitality industry, a Sous Chef’s AORs define the specific pillars of the business they "own." At LOMA TXMX, these are divided into four main categories:

1. Culinary Execution & Quality Control (The Line)

• Standard Enforcement: Ensure every plate—from the Wagyu short rib enchiladas to the wood-fired oysters—meets strict flavor, temperature, and presentation specifications.
• Expediting (Expo): Master the "wheel" during high-volume periods (such as Texas Rangers home games), managing ticket times, directing line cooks, and communicating effectively with the Front of House (FOH).
• Station Readiness: Conduct daily line checks before every shift to ensure all stations are fully stocked, prepped, and holding food at safe temperatures.

2. Kitchen Operations & Team Leadership (The People)

• Staff Training: Onboard, train, and continuously mentor line cooks and prep cooks on execution, technique, and consistency.
• Scheduling & Labor: Assist the Executive Chef in drafting weekly BOH schedules, optimizing labor costs relative to projected restaurant volume and stadium event calendars.
• Morale & Culture: Foster a positive, respectful, and high-performance kitchen environment that minimizes turnover and promotes teamwork.

3. Inventory, Cost Control & Administration (The Business)

• Ordering & Receiving: Manage daily and weekly ordering of proteins, produce, and dry goods. Inspect all incoming shipments for quality and weight accuracy.
• Waste Management: Monitor food waste and execute proper inventory rotation (FIFO – First In, First Out) to maintain target food cost percentages.
• Yield Tracking: Oversee the butchery and prep programs to ensure maximum yield on high-cost items like prime beef and seafood.

4. Sanitation, Safety & Facilities (The Environment)

• Health Code Compliance: Maintain a health-department-ready kitchen 24/7. Enforce strict personal hygiene, cross-contamination prevention, and chemical safety standards.
• Equipment Maintenance: Ensure all kitchen equipment (including mesquite grills, walk-ins, and hoods) is properly cleaned, operated, and maintained.
• End-of-Shift Accountability: Oversee the nightly closing breakdown and deep-cleaning procedures to ensure the morning crew is set up for success.

At Loma Tex-Mex, we understand that our success depends on the dedication and passion of our team members. We are committed to providing opportunities for growth and development within our organization. We believe in promoting from within whenever possible, as we value the knowledge, skills, and dedication of our employees.
We foster a culture of continuous improvement and encourage our staff to pursue their goals and aspirations. Whether you're starting out in an entry-level position or have years of experience in the industry, we provide training and support to help you excel in your role.
Our team members are at the heart of everything we do, and we prioritize providing excellent guest service. We believe in going above and beyond to create memorable dining experiences for our guests. We value genuine hospitality and strive to exceed expectations in every interaction.
If you share our passion for the industry, excellent service, and a commitment to growth and teamwork; we would love to have you join our team at Loma Tex-Mex. Together, we can continue to provide the best experiences and uphold our mission of excellence in all that we do.