Sous Chef

Bar Sardine; University Park (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

MedicalDentalVision benefits

Paid Time Off

Dining discounts

Professional development

Manager in Training program

Holidays off

Collaborative culture

Job summary

Vandelay Companies in Texas seeks an Executive Sous Chef to lead daily kitchen operations, uphold standards, and mentor line cooks while ensuring guests receive a polished, high‑quality experience. You will work closely with the Executive Chef to drive consistency and efficiency across service.

You’ll manage prep and service, maintain food safety, train staff, and drive continuous improvement in a fast‑paced, guest‑driven environment across Vandelay concepts.

Qualifications

• High school diploma or GED; Bachelor's degree strongly preferred.
• 2+ years of full‑service culinary experience.
• Flexible schedule including evenings, weekends and holidays.
• Trustworthy, detail‑obsessed and open to constructive feedback.
• Exceptional communication skills both written and verbal.

Responsibilities

• Execute daily service following Vandelay standards with quality and timeliness.
• Assist in leading kitchen operations, including opening, closing, and service execution.
• Uphold culinary standards, food safety, and sanitation guidelines.
• Oversee inventory and ordering levels while ensuring product quality.
• Lead the team with real-time coaching to ensure smooth service.
• Recruit, interview, hire, and onboard new team members.
• Train and cross-train staff; develop bench strength.
• Lead pre-shift meetings and communicate key updates to the team.
• Ensure dishes are prepared and plated according to recipes and standards.
• Maintain organized kitchen systems to support workflow and cleanliness.
• Submit reports and updates accurately and on time.
• Comply with local, state, and federal regulations.
• Support performance management and uphold culture and accountability.

Skills

Culinary leadership

Food safety

Staff coaching

Communication

Education

High school diploma or GED

Bachelor's degree in Culinary/Restaurant/Hospitality

Job description

About Bar Sardine

It’s often said that the smaller the restaurant, the more amplified its essence becomes and nowhere is that more true than at Bar Sardine. Bar Sardine is an intimate French-inspired mini bistro that captures the vibrancy, allure, and effortless sophistication of Parisian dining culture.

At Bar Sardine, hospitality is thoughtful, polished, and deeply personal. Every detail is intentional, from the warmth of service to the atmosphere of the dining room and the thoughtful execution of food and beverage. We are seeking hospitality professionals who value genuine connection, attention to detail, and creating memorable experiences through refined, guest-focused service.

About the Opportunity

As an Executive Sous Chef with Bar Sardine, 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