Jr. Sous Chef

EXCHANGE HOTELS MANAGEMENT • Fort Worth, TX

3d

About The Position

The Jr. Sous Chef supports daily culinary operations for H3 Ranch, ensuring high-quality food production, consistent presentation, and exemplary service aligned with the organization’s standards. The role leads culinary teams during assigned shifts, upholds sanitation and safety standards, and supports menu development while embodying the authentic, warm, and pioneering spirit of the Fort Worth Stockyards.

The position assists with supervising cooks, line cooks, prep cooks, and other culinary support roles. It includes training and mentoring culinary associates, delegating tasks, maintaining culinary and safety standards, and supporting guest satisfaction. The work takes place in a fast-paced, high-guest-interaction environment and requires availability for evenings, weekends, and holidays.

Requirements

• Proven leadership experience within a high-volume culinary environment.
• Strong culinary knowledge, flavor development, and plating and presentation skills.
• Strong interpersonal and conflict-resolution skills, including the ability to lead calmly under pressure.
• Ability to communicate clearly, professionally, and respectfully.
• Flexible schedule and availability to work evenings, weekends, and holidays.
• Ability to thrive in a fast-paced, high-guest-interaction environment.
• Ability to stand, walk, and move for extended periods.
• Ability to regularly lift, carry, and move up to 50 pounds.
• Comfort working in hot and cold environments, including kitchens and walk-in areas.
• Ability to safely handle sharp knives, commercial kitchen equipment, and cleaning chemicals.
• Ability to embody the organization’s Core Values.

Nice To Haves

• Previous experience in a luxury hotel or upscale restaurant.
• Experience developing menus, specials, or creative culinary concepts.
• Strong knowledge of food trends, seasonal products, and flavor profiles.
• Excellent problem-solving skills and ability to mentor staff.

Responsibilities

• Lead and support daily kitchen operations, ensuring food is prepared according to recipes, quality standards, presentation guidelines, and guest expectations.
• Supervise and coordinate cooks and culinary team members during assigned shifts, promoting productivity, teamwork, and high performance.
• Assist the Chef de Cuisine with menu development, culinary creativity, cost control, and alignment with brand standards.
• Prepare and cook food across stations, including the hot line, pantry, banquets, and special events, as business needs require.
• Estimate and communicate daily production needs and ensure appropriate preparation levels and readiness for service.
• Ensure compliance with sanitation, safety, and food-handling procedures, including temperature checks, labeling, storage, and workstation cleanliness.
• Inspect raw and cooked products for consistency in flavor, presentation, and culinary standards.
• Train, coach, and mentor culinary associates, identify development needs, and provide feedback.
• Maintain inventory and ordering processes, including receiving, storage, rotation, and reporting equipment maintenance needs.
• Support guest satisfaction by engaging with guests as appropriate, handling concerns, and delivering a memorable dining experience.
• Maintain complete knowledge of hotel, department, and safety procedures.
• Assist with supervision of cooks, line cooks, prep cooks, and other culinary support roles; delegate tasks and ensure adherence to culinary, sanitation, and safety standards.
• Perform other duties as assigned.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed