Traveling Sous Chef: Lead High-Volume, Remote Ops

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

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.