Sous Chef

Tei-An; Dallas (TX); On-site; USD 70,000 - 95,000; Full time

Benefits offered by this job

Medical, Dental and Vision

Paid Time Off

Dining discounts

Professional development

Manager in Training program

Holiday closures

Collaborative culture

Job summary

Tei-An in Dallas seeks a Sous Chef to join the leadership team, supporting the Executive Chef in maintaining Tei-An’s precision, craftsmanship, and culinary identity.

You will work hands-on with the culinary team, guiding prep and service, and translating standards into daily execution while mentoring talent and maintaining menu integrity.

Qualifications

• 3+ years of progressive culinary leadership in upscale dining
• Experience as Sous Chef or Executive Sous Chef preferred
• Professional experience with Japanese cuisine and sushi preparation
• Strong knowledge of seafood handling and traditional techniques
• Advanced knife skills and fish fabrication abilities
• Ability to lead, coach, and train culinary teams
• Understand inventory, food cost, and kitchen operations
• Comfort balancing hands-on cooking with leadership duties
• Willingness to work flexible evenings, weekends, holidays

Responsibilities

• Lead day-to-day culinary operations with the Executive Chef
• Oversee prep and service to ensure quality, timing, and presentation
• Maintain high standards across sushi, sashimi, nigiri, maki and hot kitchen items
• Coach and develop Sous Chefs and line cooks
• Contribute to menu development and seasonal offerings
• Oversee product quality, inventory, and waste management
• Ensure compliance with food safety and sanitation standards
• Collaborate with front-of-house leadership for guest experience
• Participate in recruiting, onboarding, and training of staff
• Maintain clean, organized, and efficient kitchen environment
• Lead pre-shift briefings and align on priorities
• Support cost control and portioning standards
• Partner with purveyors to source premium ingredients

Skills

Culinary leadership

Japanese cuisine

Sushi preparation

Inventory management

Kitchen operations

Team coaching

Communication

Menu development

Education

Culinary degree or related education

Food Handler Certification (state requirement)

Tools

Food safety practices

Job description

About Tei-An

Tei-An is a celebrated Japanese fine dining destination known for its thoughtful hospitality, refined atmosphere, and dedication to traditional Japanese cuisine and craftsmanship. Recognized for its handmade soba, curated beverage program, and elevated guest experience, Tei-An offers a dining environment rooted in precision, warmth, and attention to detail.

At Tei-An, hospitality is intentional. Every interaction, detail, and moment of service is designed to create a memorable and seamless experience for our guests. Our culinary team shares that same philosophy, approaching ingredients, technique, presentation, and execution with tremendous care and respect for the craft.

About the Opportunity

As a Sous Chef at Tei-An, you’ll serve as a key culinary leader responsible for supporting the Executive Chef in maintaining the precision, craftsmanship, and consistency that define the Tei-An experience.

This is a hands‑on leadership position for a chef with a strong foundation in Japanese cuisine and sushi who is equally passionate about developing people and leading a high‑performing kitchen. You’ll work alongside the culinary team throughout prep and service, providing technical leadership while ensuring every dish reflects Tei-An’s standards for quality, technique, presentation, and attention to detail.

A strong understanding of sushi preparation, premium seafood, fish fabrication, sashimi, nigiri, and traditional Japanese techniques will be important to success in this role. Beyond technical skill, we’re looking for a leader who understands the discipline and intentionality behind an elevated Japanese culinary program and can translate those standards to the broader team.

You’ll partner closely with the Executive Chef to oversee daily kitchen operations, develop and mentor culinary talent, maintain systems and standards, manage product quality and inventory, and support the continued evolution of the menu. This role will also have the opportunity to contribute to menu development, seasonal offerings, and the refinement of dishes while respecting the traditions and culinary identity of Tei-An.

This is an opportunity for an accomplished chef to deepen their craft, grow as a leader, and make a meaningful contribution to one of Dallas’ most distinctive Japanese dining experiences.

Core Responsibilities

• Partner closely with the Executive Chef to lead day‑to‑day culinary operations and execute Tei‑An’s culinary vision

• Lead the kitchen through prep and service, ensuring consistency, quality, timing, organization, and attention to detail

• Maintain exceptional standards across sushi, sashimi, nigiri, maki, hot kitchen preparations, and other elements of the Tei‑An menu

• Demonstrate strong technical knowledge of Japanese cuisine, sushi preparation, premium seafood, traditional techniques, and ingredient handling

• Support fish fabrication, breakdown, portioning, storage, and utilization while maintaining exceptional product quality and freshness

• Ensure all dishes are prepared and presented according to established recipes, techniques, portioning, and presentation standards

• Maintain a deep understanding of the menu and ensure culinary team members are knowledgeable about ingredients, preparation methods, and proper execution

• Partner with the Executive Chef on the development and refinement of menu items, specials, and seasonal offerings

• Lead and develop Sous Chefs, Sushi Cooks, Line Cooks, Prep Cooks, and other members of the culinary team

• Provide hands‑on coaching and technical training, building consistency and strengthening the culinary team

• Lead pre‑shift meetings and communicate menu updates, product changes, service priorities, and expectations

• Assist with recruiting, interviewing, hiring, onboarding, and training culinary team members

• Oversee product quality, inventory levels, ordering needs, proper rotation, labeling, storage, and waste management

• Maintain disciplined food cost and portioning standards while protecting the quality and integrity of the product

• Partner with purveyors and culinary leadership to maintain access to premium seafood and other high‑quality ingredients

• Maintain a pristine, organized, and efficient kitchen environment that reflects Tei‑An’s standards

• Ensure compliance with food safety, sanitation, health, and workplace standards

• Complete required operational reports and documentation accurately and on time

• Support performance management and foster a culture of accountability, professionalism, respect, and continuous improvement

• Collaborate closely with front‑of‑house leadership to maintain proper pacing, communication, and a seamless guest experience

• Attend and actively participate in leadership meetings, culinary training, tastings, and menu development sessions

Requirements

• Minimum of 3+ years of progressive culinary leadership experience in an upscale, fine‑dining, or similarly elevated restaurant environment preferred

• Previous Sous Chef, Executive Sous Chef, Sushi Chef, or comparable culinary leadership experience strongly preferred

• Professional experience with Japanese cuisine and sushi preparation strongly preferred

• Strong knowledge of sushi, sashimi, nigiri, traditional Japanese techniques, premium seafood, and proper ingredient handling

• Advanced knife skills with experience in fish fabrication, portioning, and precise preparation

• Strong understanding of scratch cooking, recipe execution, food quality, and presentation

• Demonstrated ability to lead, coach, train, and develop culinary teams in a high‑standard environment

• Strong understanding of inventory management, food cost, portion control, waste management, and kitchen operations

• Ability to balance hands‑on culinary execution with leadership and administrative responsibilities

• Exceptional attention to detail and commitment to cleanliness, organization, and consistency

• Strong communication skills with a collaborative, team‑oriented leadership style

• Ability to remain composed, organized, and decisive during high‑volume service

• Trustworthy, accountable, and receptive to constructive feedback

• Desire to continue developing both technically and professionally

• Ability to work a flexible schedule including evenings, weekends, and holidays

• Food Handler Certification as required by state and local regulations

• Bilingual English/Japanese is a plus

• Culinary degree or related education preferred, but not required with equivalent professional experience

Perks

• Medical, Dental and Vision benefits available

• Paid Time Off

• Dining discounts at all Vandelay concepts

• Professional development and career growth

• Robust Manager in Training program

• All Vandelay restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family

• A collaborative, uplifting culture where we take care of our guests by taking care of our people first

Physical Requirements

• Ability to lift up to 50 pounds

• Ability to work standing and walking for extended periods of time

Vandelay Companies provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Compensation: Competitive salary