Sous Chef
Salary$75k
LocationHotel Dax
Also inAddison, Texas
Work modeon-site
Typefull-time
SeniorityLead
Company size241+ people
PostedOct 6, 2026 · 1w ago
Verified live1d ago
At a glanceSummarised by Seekless from the posting.
Supervise food preparation for all culinary operations
Ensure food quality, quantity control, taste, and presentation meet standards
Oversee culinary staff and stewards
Compliance with health and safety regulations
Maintain clean and organized kitchen
City, State:
Addison, Texas
About the role
Title: Sous Chef
Location: Addison, Texas
Legal
FLSA: Exempt
Status: Full-time
Reports to: Executive Chef
Supervises: Kitchen Team Members
Pay Range: $75,000
Job Summary: The Sous Chef is responsible for supervising food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet the standards set by the Executive Chef. This role involves overseeing the culinary staff and stewards, ensuring compliance with health and safety regulations, and maintaining a clean and organized kitchen.
Essential Functions and Duties:
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Supervises and coordinates food preparation activities, ensuring food quality, presentation, and portion control standards are met.
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Assists the Executive Chef in menu planning and development, taking into consideration guest preferences and food costs.
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Monitors kitchen staff performance, providing training, coaching, and feedback as necessary.
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Oversees the proper use of kitchen equipment and ensures safety procedures are followed.
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Manages food inventory, ordering supplies, and checking quality upon receipt.
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Ensures compliance with health and sanitation regulations, maintaining a clean and organized kitchen.
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Assists in scheduling kitchen staff to meet operational needs and control labor costs.
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Prepares food items as required and ensures consistent food quality throughout all meal periods.
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Collaborates with the banquet and restaurant teams to ensure smooth operations for events and daily service.
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Follows proper food storage procedures to prevent spoilage and contamination.
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Conducts regular inventory checks and maintains accurate food cost records.
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