Sous Chef

Mexican Sugar; Austin (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Flexible schedules

Paid time off (PTO)

401(k) match

Health insurance after 60 days

Mental health support

Growth opportunities

Job summary

Mexican Sugar in Austin is seeking an experienced Sous Chef to support the daily leadership of culinary operations. You will partner with the Executive Chef to lead shifts, develop Team Members and uphold our standards for quality, consistency, safety and presentation.

This role requires 2+ years in kitchen leadership, high-volume, scratch-kitchen experience, and the ability to train hourly staff. Competitive salary and strong benefits accompany this role, with growth opportunities.

Qualifications

• 2+ years of kitchen leadership experience in a high-volume setting.
• Scratch-kitchen experience strongly preferred.
• Culinary arts degree or professional training is a plus.
• Experience leading, training and supervising hourly Team Members.
• Knowledge of cooking methods and kitchen equipment.
• Experience with scheduling, inventory, and food-cost controls.
• Strong communication and problem-solving skills.
• Food Handler certification and other required food-safety certifications.
• Ability to work days, evenings, weekends and holidays.

Responsibilities

• Support the Executive Chef in leading daily kitchen operations.
• Maintain a hands-on presence during prep and service.
• Ensure recipes, portions and presentation standards are executed consistently.
• Monitor food quality, ticket times and kitchen readiness.
• Manage waste and support menu item development.
• Lead onboarding, training and development of culinary team members.

Skills

Kitchen leadership

Team supervision

Communication

Food safety

Scheduling

Inventory

Education

Culinary arts degree or professional training

Job description

At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods.

Job Summary

We are seeking an experienced Sous Chef to support the daily leadership of Mexican Sugar’s culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Compensation

Salary Range: $55,000–$75,000 per year, plus monthly profit share

BENEFITS: THE GOOD STUFF

• Flexible schedules
• Up to 17 days of Paid Time Off with immediate access
• 401(k) match
• Medical, dental and vision insurance after 60 days
• Free access to mental health services
• Growth and development opportunities

Experience And Qualifications

• 2+ years of kitchen experience in a similar culinary leadership role
• High-volume, scratch-kitchen experience strongly preferred
• Culinary arts degree or professional training is a plus
• Experience leading, training and supervising hourly Team Members
• Knowledge of cooking methods, kitchen equipment and culinary best practices
• Experience with scheduling, inventory, purchasing and food-cost controls
• Strong communication, organization and problem-solving skills
• Food Handler certification and any additional required food-safety certifications
• Ability to work days, evenings, weekends and holidays as business needs require
• Must be able to stand for extended periods and lift up to 50 pounds.

Key Responsibilities

CULINARY EXECUTION

• Support the Executive Chef in leading daily kitchen operations
• Maintain a hands-on presence throughout preparation and service
• Ensure recipes, portions and presentation standards are executed consistently
• Monitor food quality, ticket times and kitchen readiness throughout each shift
• Maintain the highest level of food quality while actively managing waste
• Support new menu items, seasonal offerings and special events

PEOPLE CHAMPION

• Assist with hiring, onboarding, training and developing culinary Team Members
• Assign responsibilities clearly and coordinate the team to achieve shift goals
• Provide consistent coaching, recognition and feedback
• Identify and develop Team Members with leadership potential
• Foster strong communication between the culinary and front-of-house teams

BUSINESS AND SHIFT LEADER

• Manage culinary schedules and adjust staffing based on business levels
• Support inventory, ordering, purchasing and receiving through approved vendors
• Monitor portioning, waste and product usage to support food-cost goalsMaintain accurate product organization, labeling, storage and rotation
• Identify opportunities to improve kitchen efficiency without compromising quality
• Communicate product, equipment and operational needs to the Executive Chef

QUALITY AND SAFETY LEADER

• Maintain a clean, organized and sanitary kitchen
• Ensure food is received, stored, prepared and served safely
• Enforce food-handling, sanitation and workplace safety practices
• Monitor kitchen equipment and report maintenance concerns promptly
• Follow our policies and all applicable health and safety requirements

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer