Sous Chef

Haywire Restaurant; San Antonio (TX); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Competitive Salary

Paid Time Off

401(k)

Medical, Dental, & Vision Benefits

Growth & Development Pathways

Job summary

Haywire Restaurant in Texas is seeking an Executive/Sous Chef to lead a high‑volume kitchen delivering Texas‑sized, chef‑driven cuisine. You will partner with the Chef De Cuisine to ensure flawless guest experiences, manage labor, and write schedules that cover all shifts.

Responsibilities include coaching the team, strategic purchasing, coordinating events with the CDC, and driving consistent, exceptional service in a fast‑paced environment. English and Spanish communication is required.

Qualifications

• Minimum two years high-volume restaurant experience, preferably in upscale casual or fine dining.
• Must be able to speak and understand English and Spanish.
• Ability to stand for long periods and lift up to 50 pounds.

Responsibilities

• Partner with the Chef De Cuisine to ensure flawless guest experiences.
• Manage labor and create schedules to cover all needs in the restaurant.
• Coach and develop the team and drive results.
• Oversee purchasing and maintain cost controls without shorting service.
• Coordinate with the CDC to execute event menus and catering options.
• Lead the team to deliver the best possible experience for guests in a fast-paced setting.

Skills

Bilingual English/Spanish

Education

Food Handler's Certification

Job description

Our guests come looking for a Texas-sized experience and our Chefs curate the culinary side of that. We are a Texas Tried and Texas True restaurant delivering farm to fork, chef-driven cuisine. Company’s Comin’, and it’s time to impress.

Benefits

$60-65k plus bonus

• Competitive Salary
• Paid Time Off
• 401(k)
• Medical, Dental, & Vision Benefits
• Growth & Development Pathways

Our Executive/Sous Chefs

• Are passionate about creating unique Texas-sized culinary experiences for our guests
• Work with the Chef De Cuisine to ensure a flawless execution of the guest experience
• Manage labor and hit forecasted goals. Understands how to write a thoughtful schedule to cover all needs in the restaurant
• Continuously coaches and develops the team. Consistently gives feedback and drives results.
• Strategic with purchasing needs and understands the concept of running tight but not short
• Know how to get the best out of their team and coordinate action to achieve shift goals
• Partner with the CDC to execute special event menus and deliver a variety of options from social gatherings, plated meals and buffets.
• Celebrate team wins and address opportunities, always focusing on creating the best experience possible for the team and our guests
• Thrive in a fast-paced environment, move with a sense of urgency, and are calm & collected under pressure

Experience & Qualifications

• Minimum two (2) years high-volume restaurant experience; high-end casual or fine dining preferred
• Must be able to speak & understand English & Spanish
• Ability to stand for long periods of time & lift a minimum of 50 pounds
• Maintain a current Food Handler's Certification