Sous Chef

Mission Statement

We are here to leave a lasting impression by creating delicious cuisine, providing incredible service, and fostering a culture of teamwork.

Apply online or visit us Tuesday, Wednesday, or Thursday between 1:00 PM and 4:00 PM to complete an application.

Compensation and Schedule

• $20.00 $23.00 per hour, depending on experience
  
• Approximately 50 hours per week
  
• 40 regular hours plus approximately 10 hours of overtime
  
• Overtime is paid at time and one-half after 40 hours
  
• Weekly pay
  

Job Responsibilities

• Prepare high-quality meals according to recipes, guest preferences, and established standards in a timely manner.
  
• Accurately measure ingredients and portion food to ensure consistency and minimize waste.
  
• Ensure kitchen staff follow established standards, operating procedures, safety protocols, and sanitation requirements.
  
• Safely operate kitchen equipment, including grills, ovens, steamers, slicers, and other food-preparation tools.
  
• Assist with inventory management by monitoring stock levels, rotating products, and ensuring ingredients are fresh and of high quality.
  
• Maintain proper food-handling, cooking, cooling, and storage temperatures in accordance with health and safety regulations.
  
• Keep workstations, equipment, and kitchen areas clean, organized, and sanitized throughout each shift.
  
• Assist with kitchen opening and closing procedures.
  
• Complete additional duties as assigned by the Executive Chef.
  
• Support the Executive Chef in maintaining an efficient, positive, and collaborative kitchen environment.
  
• Lead, coach, and support kitchen staff while maintaining accountability and teamwork.
  

Qualifications

The ideal candidate has previous professional cooking experience, strong knife skills, the ability to multitask in a fast-paced environment, and excellent attention to detail. Most importantly, we are looking for someone who is open-minded, eager to learn, and committed to continuous growth.

• Previous experience in a professional kitchen is preferred.
  
• Strong cooking fundamentals and knife skills.
  
• Knowledge of food safety, sanitation, and health regulations.
  
• Ability to work efficiently under pressure while maintaining quality and consistency.
  
• Strong organizational skills and attention to detail.
  
• Excellent communication and teamwork skills.
  
• Ability to prioritize tasks and manage multiple responsibilities.
  
• Ability to lead, coach, and support kitchen staff while fostering a collaborative team environment.
  
• Familiarity with restaurant POS systems and kitchen-management software is preferred.
  
• Basic proficiency with Microsoft Office is a plus.
  
• A positive attitude, strong work ethic, and willingness to learn are valued as highly as technical culinary skills.
  

Benefits

• Thorough training
  
• Employee discounts
  
• Flexible scheduling when business needs allow
  
• Food and coffee during scheduled shifts
  
• Opportunities for advancement
  

Work Location

Colleyville, Texas