Sous Chef- Fine Dining

ResourceOne; Texas; On-site; USD 48,000 - 62,000; Full time

Job summary

ResourceOne in Dallas–Fort Worth is seeking a Fine Dining Sous Chef to lead a medium-sized kitchen team of 10-20 staff. The role focuses on culinary operations, driving sales growth, and achieving business goals under the Executive Chef.

You will oversee all aspects of kitchen operations, including financial oversight, staff development, and vendor relations, with no travel required. Join a team committed to exceptional food and service.

Qualifications

• 3+ years in kitchen management.

Responsibilities

• Manage daily kitchen restaurant operations to ensure smooth service
• Lead, train, and develop a team of 10-20 staff members
• Maintain high standards of customer service and quality assurance
• Oversee financial performance including budgeting and sales growth
• Coordinate staff scheduling and inventory control using relevant software
• Develop and implement marketing strategies to increase customer engagement
• Ensure compliance with health, safety, and licensing regulations
• Manage vendor relationships and supply chain logistics
• Resolve conflicts efficiently to maintain a positive work environment

Skills

Kitchen management

Job description

Job Description

Great opportunity for a Fine Dining Sous Chef in Dallas/ Ft Worth. The Sous Chef leads a medium-sized kitchen team of 10-20 staff in delivering exceptional food while driving kitchen sales growth and operational efficiency. This role oversees all aspects of kitchen operations, including financial oversight, quality assurance, staff development, and vendor relations, ensuring the establishment meets its business goals. Reporting directly to the Executive Chef, the position does not require travel and focuses on culinary operations.

Responsibilities

• Manage daily kitchen restaurant operations to ensure smooth service
• Lead, train, and develop a team of 10-20 staff members
• Maintain high standards of customer service and quality assurance
• Oversee financial performance including budgeting and sales growth
• Coordinate staff scheduling and inventory control using relevant software
• Develop and implement marketing strategies to increase customer engagement
• Ensure compliance with health, safety, and licensing regulations
• Manage vendor relationships and supply chain logistics
• Resolve conflicts efficiently to maintain a positive work environment

Preferred Qualifications

• 3+ years in kitchen management