Chef

Del Frisco's Restaurant Group; Fort Worth (TX); On-site; USD 65,000 - 72,000; Full time

Benefits offered by this job

Generous employee discounts

Multiple health benefit plans

Paid time off

Monthly discretionary bonus potential

Job summary

Del Frisco's Restaurant Group is seeking a Sous Chef in Fort Worth, Texas, to support the Executive Chef in managing kitchen operations and supervising culinary staff. The ideal candidate will have at least 2 years of Culinary Management experience in an upscale environment and a strong focus on quality and food safety.

The position offers a pay range of USD $65,000 - $72,000 annually, along with extensive training programs, health benefits, and a potential monthly discretionary bonus.

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment.
• Strong knowledge and attention to detail on back of the house operations.
• Excellent communication and leadership skills.

Responsibilities

• Ensure excellence in guest satisfaction.
• Assist in the management of back of house staff.
• Assist in overseeing inventories and ordering supplies.

Skills

Culinary Management

Staff Supervision

Inventory Controls

Food/Labor Cost Management

Leadership Skills

Conflict Resolution

Education

Graduate of an accredited culinary program

Job description

Overview

Del Frisco's Grille is known for an energetic, modern steakhouse, offering boldly flavored steaks, fresh seafood, and elevated comfort dishes. With a vibrant bar scene, handcrafted cocktails, and a welcoming yet polished atmosphere, we blend upscale dining with a relaxed, social vibe. Exceptional hospitality and stylish interiors make it a go‑to destination for both casual gatherings and business occasions.

Position Summary

As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You will play a key role in menu execution, training, and maintaining high culinary standards during daily service.

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

• Ensures excellence 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 an upscale / fine dining 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 monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

Qualifications

• At least 2 years of Culinary Management experience in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic
• Graduate of an accredited culinary program is a plus

EOE

Pay Range

USD $65,000.00 - USD $72,000.00 /Yr.