Sous Chef

The Post Oak; Dallas (TX); On-site; USD 70,000 - 80,000; Full time

Benefits offered by this job

Training program and career growth

Employee discounts (dining, retail, am

Health benefit plans

401(k)

Job summary

The Post Oak in Dallas seeks an experienced Culinary Manager to lead back-of-house operations in a high-volume dining venue. You will train staff, manage inventories, control food and labor costs, and ensure OSHA sanitation standards.

This role emphasizes hands-on leadership, budget achievement, and ongoing development. A culinary program degree is a plus; a 70–80k annual salary is offered with benefits and a discretionary bonus potential.

Qualifications

• Minimum 2 years of culinary management in a full-service, high-volume dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory control, and cost management.
• Excellent communication, leadership, and conflict-resolution skills.
• Stable, progressive work history and strong work ethic.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on, lead-by-example management style.
• Assist Executive Chef in managing all back-of-house staff, including ongoing training and development.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation procedures and OSHA-compliant work environments.

Skills

Culinary management

Staff supervision

Inventory controls

Cost control (food & labor)

Communication & leadership

Education

Accredited culinary program graduate

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthlyinventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment
• Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolutionskills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $70,000.00 - USD $80,000.00 /Yr.