Sous chef jobs in Dallas, Texas - Page 2Create job alerts

YOUR RESPONSIBILITIES * Live Our Vision, Values and Beliefs every day * Support the Executive Chef, Sous Chef, and all kitchen team members with daily tasks to ensure readiness for service * Maintain all kitchen prep standards and all aspects of the culinary program * Execute all assigned prep task

Wolfgang Puck Catering + Job Fair + Date: Wednesday, September 24th, 2025 + Location: Wolfgang Puck Catering Dallas Commissary, 8303 Elmbrook Drive, Second Floor , Dallas, TX 75247 + Time: 8:00 AM - 12:00 PM&1:00 PM - 4:00 PM (CDT) + Register Now! + We are hiring i

You may supervise hourly associates and you work with Executive Chef/Chef to develop new menus and assist with ordering. Key Responsibilities:** + Assists the Executive Chef with managing cost controls and control expenditures for the account + Assists the Executive Chef with planning and creating

Culinaire Position Title: Executive Sous Chef Reports To: Executive Chef Salary: $65,000 to $70,000 Other Forms of Compensation: CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural la

Flik Hospitality Group Position Title: CHEF, EXECUTIVE SOUS - CAPITAL ONE LOUNGE DFW Pay 14 Salary: 90000 - 95000 What makes FLIK click What makes FLIK click? Our people. Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while ma

Executive Sous C Sous Chef, Executive, Chef, Restaurant, Staffing. Are you a dynamic individual dedicated to providing exceptional experiences for all of your guests with Creative American Cuisine? We are seeking the best-of-the-best hospitality professionals to join our team as Executive Sous Chef.

Flik Hospitality Group Position Title: CHEF, EXECUTIVE SOUS - CAPITAL ONE LOUNGE DFW Pay 14 Salary: 90000 - 95000 What makes FLIK click _What makes FLIK click? Our people. Job Summary** This individual will be responsible for supporting the Executive Chef in overseeing kitchen

A Healthier Future Starts With You!.As a Kitchen Lead, you'll be an ambassador for our mission: building healthier communities by connecting people to real food.You're the backbone of our hot food preparationensuring every guest receives high-quality, properly cooked, and well-presented food through

Job Description Join Our REAL Food Mission! Executive Sous Chef - Senior Living-Healthcare | Location: Dallas, TX 75214 Compensation: $75,000 annually + 5% Potential Annual Bonus based on performance Schedule: Full Time. Varies; evenings, weekends and holiday rotation expected Job Summary We are seeking a highly motivated Executive Sous Chef to support the Executive Chef in managing daily kitchen operations on the Healthcare side, ensuring the consistent delivery of high-quality meals tailored to the preferences and dietary needs of older adults. This role combines culinary leadership with a strong understanding of nutrition, food safety, and hospitality. The Executive Sous Chef will supervise kitchen staff, contribute to menu planning, and help create a dining experience that feels like home. What You'll Do • Assist in preparing and executing seasonal menus that reflect resident preferences and nutritional needs., • Oversee daily back-of-house operations for efficiency and consistency., • Supervise and support Sous Chefs, line cooks, and prep staff., • Lead hiring, training, performance management, and staff scheduling., • Ensure timely execution of menu items and catered events., • Drive menu planning, recipe development, and standardization., • Uphold food quality, taste, and presentation standards., • Incorporate culinary trends and resident feedback into menu innovation., • Foster a positive kitchen culture and team morale., • Enforce HACCP and local health regulation compliance., • Maintain clean, organized, and sanitized kitchen environments., • Conduct food safety training and monitor handling practices., • Manage ordering, inventory, and vendor relationships., • Control food and labor costs; reduce waste through smart portioning., • Collaborate with Executive Chef, front-of-house, and other departments., • Support planning and execution of special events and large functions., • Address service issues and implement operational improvements., • Maintain confidentiality and contribute as a key member of the management team., • Partner with culinary leadership in kitchen planning, goal-setting, and compliance., • Step in for the Executive Chef as needed to ensure smooth operations., • Other duties as assigned. What You Will Bring • Culinary degree from an accredited program preferred., • Minimum 3–5 years of high-volume culinary experience in a professional kitchen, ideally in senior living, healthcare, or hospitality., • 2–4 years of experience in a sous chef leadership role in hospitality, healthcare, or similar setting., • Strong culinary skills and experience with a variety of cooking methods (roasting, braising, sautéing, grilling, etc.)., • Ability to manage inventory, costs, and vendor relationships., • Proficiency in using kitchen equipment and recipe management systems., • Understanding of mathematics, including fractions, percentages, ratios, and proportions., • Ability to interpret instructions in written, oral, diagram, or schedule form., • Strong leadership and team-building skills., • Excellent communication, organization, and time management skills., • Knowledge of nutrition, therapeutic diets, and senior-friendly cuisine., • Genuine passion for serving older adults and enhancing their quality of life., • Ability to walk or stand for extended periods during shifts., • Ability to lift up to 40 pounds frequently., • ServSafe® and State Food Handler Card (if applicable) required., • Ability to successfully pass a criminal background check (State and Federal) and drug screen. Physical and Sensory Requirements What We Offer! • Comprehensive medical, dental, and vision benefits with several plan options to choose from, provided by Blue Cross. HSA and FSA Plans available., • Generous Accrued Paid Time Off and Leave Programs, such as Family Care Leave and Bereavement Leave, • 401K Retirement Plan-with company match, • On Demand Pay, • Voluntary Short-Term Disability, • Holiday Pay, • Life Insurance, • Employee Referral Bonus Program, • Employee Meal, • Discount Purchase Plans, Legal Services and Wellness initiatives and other benefits via our Employee Assistance Program, • A supportive, collaborative work environment Who We Are Founded in 1986, Thomas Cuisine is an award-winning, privately held contract food service company. We advocate the healing power of whole foods and believe in preparing scratch-made cuisine fresh each day. Our people are purposeful, they care about food and quality, and have a desire to make a positive impact in the world through REAL food. Embark on a rewarding culinary journey with us, where your skills will not only flourish, but also contribute significantly to the satisfaction and well-being of our growing community. Our commitment to you At Thomas Cuisine, we are dedicated to fostering a workplace that is diverse, equitable, inclusive, and where every individual feels a sense of belonging. We know that this commitment is an ongoing journey, and we will strive to improve and adapt as we grow. Our DEIB commitment is not just a statement but a living part of our company culture. REAL Food | Genuine Service | Enduring Relationships

Job Description Executive Sous Chef Vandelay Hospitality Group is looking for a Executive Sous Chef! Role Summary The Vandelay Hospitality Group Executive Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities * Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards * Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements * Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food temperatures when cooking and proper storage afterward * Lead the kitchen opening, closing and other kitchen operations as directed * Assist with interviewing, hiring, training and follow up with new team members * Continuously cross-train, develop and mentor team members * Lead pre-shift meetings and update the team on any key business and / or menu updates * Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards * Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner * Create and maintain organizational systems in kitchens that reflect the flow of operations * Ensure adherence to all local, state and federal laws and regulations * Adhere to all disciplinary action guidelines set by the company * Attend and participate in weekly manager meetings Requirements * High school diploma or GED required; Culinary degree preferred * 2+ years of full-service restaurant management experience * Results driven, trustworthy and team oriented * Must be able to lift to 50 pounds * Availability to work during business hours, including weekends and evenings * Must be able to work standing and walking for extended periods of time Perks * Medical, Vision and Dental insurance * Paid time off * Rapid career growth and development * Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Position Title: CHEF, EXECUTIVE SOUS - CAPITAL ONE LOUNGE DFW Pay 14 Salary: 90000 - 95000 What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email . Job Summary This individual will be responsible for supporting the Executive Chef in overseeing kitchen operations while maintaining a safe and sanitary work environment for the staff. You will prepare or direct the preparation of meals in accordance with corporate programs and guidelines. Key Responsibilities: • Assists Executive Chef to assure compliance with all sanitation, ServSafe, safety, production, and merchandising requirements, • Motivates, trains, develops and directs the back of house employees to accomplish the objectives of the operation to the satisfaction of the customers, clients, and sectors, • Ensures that high quality food items are creatively prepared and presented in a cost effective manner, • Assists in all phases of planning, ordering, inventory, and food preparation, • Supports the management of cost controls and control expenditures for the account, • Rolls out new culinary programs in conjunction with the marketing and culinary teams, • Performs other duties as assigned Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts with additional specialized training, • 3-5 years of relevant culinary experience, • Mastery of a wide variety of kitchen positions and stations, • Ability to think on their feet, as well as create, produce, and serve on the fly, • Knowledge of food cost and how it pertains to a kitchen, product and quality identification, • Excellent interpersonal, customer service, and oral/written communication skills, • Applied food service sanitation certification, SERVSAFE, and/or HACCP federal guideline certification Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information.

Job Description Sous Chef Vandelay Hospitality Group is looking for a Sous Chef! Role Summary The Vandelay Hospitality Group Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities * Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards * Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements * Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food temperatures when cooking and proper storage afterward * Lead the kitchen opening, closing and other kitchen operations as directed * Assist with interviewing, hiring, training and follow up with new team members * Continuously cross-train, develop and mentor team members * Lead pre-shift meetings and update the team on any key business and / or menu updates * Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards * Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner * Create and maintain organizational systems in kitchens that reflect the flow of operations * Ensure adherence to all local, state and federal laws and regulations * Adhere to all disciplinary action guidelines set by the company * Attend and participate in weekly manager meetings Requirements * High school diploma or GED required; Culinary degree preferred * 2+ years of full-service restaurant management experience * Results driven, trustworthy and team oriented * Must be able to lift to 50 pounds * Availability to work during business hours, including weekends and evenings * Must be able to work standing and walking for extended periods of time Perks * Medical, Vision and Dental insurance * Paid time off * Rapid career growth and development * Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job Description Executive Sous Chef Vandelay Hospitality Group is looking for a Executive Sous Chef! Role Summary The Vandelay Hospitality Group Executive Sous Chef is responsible for providing Vandelay Hospitality Group's standard of remarkable experiences and exceptional hospitality to our guests. The Sous Chef is responsible for the supervision of the kitchen team and creating and fostering a sanitary, productive and team-oriented work environment. Responsibilities * Prepare meals to meet the specifications of guests in a timely manner in accordance with Vandelay Hospitality Group standards * Ensure kitchen team adheres to set standards, procedures and safety and sanitation requirements * Manage the kitchen inventory and ensure supplies are fresh and of high quality * Ensure proper food temperatures when cooking and proper storage afterward * Lead the kitchen opening, closing and other kitchen operations as directed * Assist with interviewing, hiring, training and follow up with new team members * Continuously cross-train, develop and mentor team members * Lead pre-shift meetings and update the team on any key business and / or menu updates * Ensure all food and products are consistently prepared and served according to company recipes, portioning, cooking and serving standards * Ensure all reports, documentation and other information required by our corporate office are submitted in a timely and accurate manner * Create and maintain organizational systems in kitchens that reflect the flow of operations * Ensure adherence to all local, state and federal laws and regulations * Adhere to all disciplinary action guidelines set by the company * Attend and participate in weekly manager meetings Requirements * High school diploma or GED required; Culinary degree preferred * 2+ years of full-service restaurant management experience * Results driven, trustworthy and team oriented * Must be able to lift to 50 pounds * Availability to work during business hours, including weekends and evenings * Must be able to work standing and walking for extended periods of time Perks * Medical, Vision and Dental insurance * Paid time off * Rapid career growth and development * Closed Christmas, Thanksgiving and the 4th of July Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

Job DescriptionResponsibilites include: • Food preparation and assistance to Chef and Sous Chef, • Responsibility for maintenance and food safety of assigned station.