Sous Chef (Culinary Assistant Project Manager)

Sharp Spoon Network; Abilene (TX); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Weekly pay

Company-paid travel

Laptop, cell phone, corporate card

Advancement opportunities

Job summary

Sharp Spoon Network is seeking traveling Sous Chefs to lead high-volume culinary operations serving data centers, disaster recovery efforts, military support, and remote workforce camps across the United States.

You’ll play a hands-on leadership role, partnering with the Culinary Project Manager to maintain top food quality, streamline operations, and coach teams in fast-paced environments. This is not a traditional restaurant position, and travel is a core part of the job.

Qualifications

• Five+ years of culinary leadership or supervisory experience or 10 years of catering, banquet, high-volume culinary events.
• Experience supervising cooks or kitchen staff and managing labor costs.
• Experience in high-volume food service operations including menu development.
• Strong leadership and communication skills.
• Must be at least 21 years old and able to travel nationwide.

Responsibilities

• Lead daily kitchen operations and uphold food quality and service standards.
• Supervise cooks and kitchen staff during meal production.
• Maintain food safety, sanitation, and inventory controls.
• Train, coach, and support kitchen staff; adapt menus as needed.
• Deploy to remote environments and stepping into kitchen roles as required.
• Ensure meals are prepared and served safely, efficiently, and on schedule.

Skills

Team leadership

Culinary supervision

Menu development

Food safety

Labor cost management

Communication

Travel willingness

Job description

Data Center Operations

• Up to $70k Annually + 4 months off a year
• Weekly Pay
• Approximately 30 Days On / 14 Days Off

Lead High-Volume Kitchens Across the Country

Sharp Spoon Network has been retained to recruit traveling Sous Chefs on behalf of a nationally recognized leader in disaster response, remote workforce support, and large-scale culinary operations.

This is not a traditional restaurant position.

You’ll help lead high-volume culinary operations supporting data centers, disaster recovery efforts, military operations, and remote workforce camps across the United States.

Working alongside the Culinary Project Manager, you’ll help ensure exceptional food quality, efficient kitchen operations, and strong team performance in fast-paced environments.

If you’re looking for the same kitchen every day, this isn’t the right fit.

If you thrive under pressure, enjoy leading teams, and want a career that combines culinary leadership with travel and adventure, we’d love to speak with you.

What You’ll Do

As a Sous Chef, you’ll serve as the operational right hand to the Culinary Project Manager, helping lead daily kitchen operations while maintaining exceptional food quality and service standards.

Responsibilities Include

• Assisting with the day-to-day leadership of high-volume kitchen operations
• Supervising cooks and kitchen assistants during meal production
• Maintaining food quality, safety, and sanitation standards
• Assisting with food inventory and kitchen organization
• Helping execute established menus while adapting to operational needs
• Training, coaching, and supporting kitchen staff
• Stepping into any kitchen role as needed to keep operations running smoothly
• Helping solve operational challenges in remote environments
• Ensuring meals are prepared and served safely, efficiently, and on schedule

This is a highly hands-on leadership role. Our best Sous Chefs lead by example and aren’t afraid to jump on the line whenever needed.

Typical Projects

Assignments May Include

• Data center support
• Disaster relief operations
• Military support
• Remote workforce camps
• Corporate hospitality and special events

Projects vary throughout the year, and deployments may occur anywhere in the United States.

Travel & Deployment

This Position Requires

• Approximately 30-day deployments
• Approximately 14 days off between deployments
• Twelve-hour shifts during deployments

If you’re excited by travel and enjoy working in unique environments, this role offers experiences unlike traditional culinary positions.

Minimum Qualifications

• Five or more years of culinary leadership or supervisory experience or 10 years of catering, banquet, high-volume culinary events
• Experience working in high-volume food service operations including menu development
• Experience supervising cooks or kitchen staff (managing labor costs)
• Strong leadership and communication skills
• Valid driver’s license
• Reliable transportation
• Must be at least 21 years of age
• Ability to pass a background check
• Ability to pass required drug screening
• Willingness to travel nationwide for extended deployments (50% - 75%)

Preferred Experience

Experience in one or more of the following is highly valued:

• Corporate dining
• University dining
• Healthcare food service
• Military food service
• Hospitality or resorts
• Large-scale catering
• Remote or mobile kitchen operations

What Makes Someone Successful

• Calm under pressure
• Team-first leaders who enjoy mentoring others
• Adaptable problem solvers
• Comfortable making decisions while supporting the Executive Chef
• Passionate about developing teams
• Willing to lead from the front

Compensation & Benefits

• Starting pay of approximately $20/hour + Mandatory Overtime
• Weekly pay
• Company‑paid travel when applicable
• Company laptop, cell phone, and corporate credit card
• Opportunity for advancement into Executive Chef and other long‑term leadership roles based on performance

About This Opportunity

Sharp Spoon Network has been retained to recruit qualified candidates on behalf of our client. Selected candidates will become employees of our client, not Sharp Spoon Network.

Position details, compensation, schedules, project assignments, and benefits are provided by our client and may be adjusted during the hiring process based on business needs.