Sous Chef: Lead High-Volume Menus at the Zoo

Compass Group USA; Fort Worth (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Medical

Vision

Life Insurance/AD

Disability Insurance

Retirement Plan

Paid Time Off

Holiday Time Off

Job summary

Culinaire, a Compass Group USA member, is seeking a hands-on Sous Chef to support our culinary operations across Fort Worth Zoo restaurants, cafes, catering events, and special programs.

You will work closely with the Executive Chef to deliver top-quality food, lead kitchen teams, and ensure safety and efficiency in a fast-paced environment. Weekend/evening availability and strong leadership are essential.

Qualifications

• 3+ years of culinary leadership experience as a Sous Chef, Kitchen Manager, or similar role.
• Experience in high-volume food service, hospitality, catering, or entertainment venues.
• Strong knowledge of food preparation techniques and safety standards.

Responsibilities

• Assist the Executive Chef in overseeing daily kitchen operations and food production.
• Lead, coach, and develop cooks and culinary team members to ensure quality and efficiency.
• Prepare and execute menus for restaurants, concessions, and catering functions.
• Monitor food quality, presentation, portion control, and recipe adherence.
• Ensure compliance with all food safety, sanitation, and health dept regulations.
• Assist with inventory management, ordering, receiving, and product rotation.
• Help manage food and labor costs while maintaining operational excellence.
• Maintain clean, organized, and safe kitchen environments.
• Collaborate on menu development and seasonal offerings; step into leadership in absence of Exec Chef.

Skills

Culinary leadership

Team leadership

Food safety knowledge

High-volume service

Job description

Culinaire, a Compass Group USA member, is seeking a hands-on Sous Chef to support our culinary operations across Fort Worth Zoo restaurants, cafes, catering events, and special programs.

You will work closely with the Executive Chef to deliver top-quality food, lead kitchen teams, and ensure safety and efficiency in a fast-paced environment. Weekend/evening availability and strong leadership are essential.