Sous Chef

Hudson House Fort Worth; Fort Worth (TX); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid time off

Dining discounts

Manager in Training program

Holiday closures

Collaborative culture

Job summary

Hudson House Fort Worth is seeking an Executive Sous Chef to lead daily kitchen operations and uphold our high standards for quality and presentation. You will mentor line cooks, drive consistent service, and partner with the Executive Chef to execute culinary vision in a fast-paced, guest‑centered environment.

You will oversee prep, food safety, inventory, and service execution, while maintaining organization and discipline in line with Vandelay’s values.

Qualifications

• 2+ years of full service culinary experience.
• Ability to work a flexible schedule including evenings, weekends and holidays.
• Trustworthy, detail-oriented and open to constructive feedback.
• Exceptional communication skills both written and verbal.

Responsibilities

• Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness.
• Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution.
• Uphold culinary standards, procedures, and food safety and sanitation guidelines.
• Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels.
• Maintain proper food handling practices, including cooking temperatures, storage, and labeling.
• Lead the team through service, providing real-time coaching and support to ensure a smooth and efficient kitchen.
• Assist in recruiting, interviewing, hiring, and onboarding new team members.
• Train, cross-train, and develop team members, fostering growth and building bench strength within the kitchen.
• Lead pre-shift meetings to communicate key updates, set expectations, and align the team for service.
• Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards.
• Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency.
• Complete and submit all required reports, documentation, and operational updates accurately and on time.
• Ensure full compliance with all local, state, and federal regulations.
• Support performance management and uphold company standards related to accountability and team culture.
• Attend and actively participate in weekly manager meetings.

Skills

Leadership

Communication

Detail‑oriented

Flexible

Education

Bachelor's degree in Culinary/Restaurant/Hospitality Management

High school diploma or GED

Job description

About Hudson House

Hudson House is a neighborhood restaurant from Vandelay Companies that pairs East Coast-inspired comfort food with warm, sophisticated hospitality in a timeless setting. Rooted in the rich culinary traditions of the Hudson Valley, Hudson House combines an exceptional raw bar, chef-driven cuisine, and handcrafted cocktails to create an elevated yet approachable dining experience that guests return to time and time again.

Known for its curated East Coast oyster selection, The World’s Coldest Martini, world-famous cheeseburger, fresh seafood, sushi, and vibrant brunch, Hudson House has become a favorite gathering place for celebrations, business lunches, happy hours, and everyday occasions alike. Every detail, from the thoughtfully crafted menu to the welcoming atmosphere, reflects Vandelay’s commitment to timeless hospitality, exceptional quality, and memorable guest experiences.

At Hudson House, hospitality is about creating genuine connections. Our team members are passionate about anticipating guest needs, delivering polished yet authentic service, and creating an experience that feels welcoming from the moment each guest arrives until the moment they leave.

About the Opportunity

As an Executive Sous Chef with Hudson House, you’ll be a key partner in executing our culinary vision each day. This role is deeply rooted in leadership through action, supporting the Executive Chef in driving consistency, upholding standards, and ensuring the kitchen operates with precision and efficiency at every level.

You’ll work side by side with the culinary team, leading service, coaching and developing line cooks, and maintaining the systems that keep the kitchen performing at a high level. From overseeing prep and execution to ensuring quality, cleanliness, and organization, you’ll play an essential role in delivering a polished and consistent guest experience.

What truly sets Vandelay apart is our commitment to growth, both as a company and for our people. As we continue to expand across markets nationwide, this role offers a clear path for advancement into Executive Chef leadership. You’ll gain hands‑on exposure to high‑level operations, mentorship from experienced leaders, and the opportunity to refine your craft within a culture that values discipline, teamwork, and continuous improvement.

In this role, you will support menu execution, manage day‑to‑day kitchen operations, uphold food quality and presentation standards, and help foster a culture of accountability, pride, and professionalism. This is an opportunity to grow your leadership, make a meaningful impact on the team, and be part of a kitchen that takes genuine pride in its work.

Core Responsibilities

• Execute daily service to Vandelay standards, ensuring food is prepared with consistency, quality, and timeliness
• Support the Executive Chef in leading all kitchen operations, including opening, closing, and service execution
• Uphold and enforce all culinary standards, procedures, and food safety and sanitation guidelines
• Oversee inventory management, ensuring product quality, proper rotation, and accurate ordering levels
• Maintain proper food handling practices, including cooking temperatures, storage, and labeling
• Lead the team through service, providing real‑time coaching and support to ensure a smooth and efficient kitchen
• Assist in recruiting, interviewing, hiring, and onboarding new team members
• Train, cross‑train, and develop team members, fostering growth and building bench strength within the kitchen
• Lead pre‑shift meetings to communicate key updates, set expectations, and align the team for service
• Ensure all dishes are prepared and presented according to company recipes, portioning, and plating standards
• Maintain organized and efficient kitchen systems that support workflow, cleanliness, and consistency
• Complete and submit all required reports, documentation, and operational updates accurately and on time
• Ensure full compliance with all local, state, and federal regulations
• Support performance management and uphold company standards related to accountability and team culture
• Attend and actively participate in weekly manager meetings

Requirements

• High school diploma or GED required; Bachelor's Degree in Culinary / Restaurant / Hospitality Management or similar field of study strongly preferred
• 2+ years of full service culinary experience strongly preferred
• Ability to work a flexible schedule including evenings, weekends and holidays
• Trustworthy, detail-obsessed and open to constructive feedback
• Exceptional communication skills both written and verbal

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

If you’re a passionate leader who thrives in a fast‑paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you!

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