Sous Chef - Dallas

Parker Hospitality; Dallas (TX); On-site; USD 65,000 - 74,000; Full time

Job summary

Join Parker Hospitality as a Sous Chef, supporting the Executive Chef in managing kitchen operations and maintaining high food quality in a dynamic restaurant environment. Responsibilities include overseeing staff training, ensuring compliance with safety standards, and collaborating with the front-of-house team for optimal service delivery. This role offers the chance to elevate your culinary career in a vibrant and innovative atmosphere.

Benefits

Health, dental, and vision insurance

Competitive base salary + commission-based bonus

Company-paid Life insurance

Employee Assistance Program

Paid Parental Leave

Weekly pay

Annual merit increase

Qualifications

• Minimum 1-2 years in a leadership role within a full-service kitchen.
• Basic understanding of BOH financial metrics.
• Proficiency in kitchen equipment and cooking techniques.

Responsibilities

• Assist in overseeing daily kitchen operations.
• Train and mentor Line Cooks and BOH staff.
• Ensure adherence to health and safety standards.

Skills

Organizational Skills

Multitasking

Leadership

Food Safety

Education

Culinary degree or equivalent experience

Job description

Job Details

Job Location: Dallas , TX

Position Type: Full Time

Salary Range: Undisclosed

Job Category: Restaurant - Food Service

Description

Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime.

At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals – people with a zest for innovation and a passion for hospitality to bring our unique vision to life.

We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn’t just a buzzword, it’s our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward.

Exciting, right? Join our team!

Job Summary

The Sous Chef supports the Executive Chef and Executive Sous Chef in the daily operations of the kitchen, ensuring high standards of food quality, consistency, and presentation. This role assists in supervising kitchen staff, maintaining cleanliness and safety standards, and ensuring efficient kitchen operations during service. The Sous Chef acts as a key team leader in the BOH, stepping into leadership roles as needed and contributing to a culture of excellence, teamwork, and hospitality.

Responsibilities

Operational Management

• Assist in overseeing daily kitchen operations, ensuring food is prepared and presented to brand standards.
• Support inventory management, including accurate stock rotation and minimizing waste.
• Ensure the kitchen operates smoothly during service by addressing issues quickly and efficiently.

Team & Leadership Development

• Train and mentor Line Cooks, Prep Cooks, and BOH staff to maintain high performance and consistency.
• Provide guidance and support to team members during shifts to ensure smooth workflow.
• Uphold company values by fostering a positive, team-oriented kitchen environment.

Safety Compliance

• Ensure adherence to health, safety, and sanitation standards across all kitchen operations.
• Train staff on safe food handling practices, equipment usage, and cleanliness protocols.
• Conduct routine checks to ensure compliance with safety guidelines and address any issues promptly.

Culinary Excellence

• Maintain consistency in food preparation by following recipes and standard operating procedures.
• Collaborate with the Executive Sous Chef and FOH leadership to ensure timely and accurate food delivery.
• Step into cooking or prep roles as needed to support the team during busy periods.

Supervisory Responsibilities

BOH Oversight

• Supervise Line Cooks, Prep Cooks, and other kitchen staff during shifts to ensure operational efficiency.
• Act as the BOH leader during service in the absence of the Executive Sous Chef or Executive Chef.

FOH Collaboration

• Partner with FOH staff to address guest concerns related to food quality or timing.
• Ensure clear communication between BOH and FOH for seamless service.

Qualifications

• Culinary degree or equivalent experience preferred.
• Minimum 1-2 years of experience in a leadership role within a full-service kitchen.
• Strong organizational and multitasking skills, with the ability to lead a team in a fast-paced environment.
• Basic understanding of BOH financial metrics, including food cost and inventory management.
• Proficiency in kitchen equipment and standard cooking techniques.

Other Qualifications:

• Flexibility to work nights, weekends, and holidays as required.
• Scheduled hours average 40-45 per week, with variations based on business needs.
• Physical ability to stand and walk for extended periods, lift up to 50 lbs, and work effectively in fast-paced setting.
• Food safety certifications (e.g., ServSafe) required or the ability to obtain upon hire.

Compensation and Benefits

• Health, dental, and vision insurance
• Competitive base salary + commission-based bonus
• Company-paid Life insurance
• Employee Assistance Program
• Paid Parental Leave
• Weekly pay
• Annual merit increase

Salary Range 65-74k DOE

Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Qualifications