Sous Chef

Hawkers Asian Street Food • Dallas, TX

13h

About The Position

The Sous Chef is a key member of the restaurant leadership team, supporting the Executive Chef in kitchen operations, culinary execution, team development, and financial performance. This hands-on leader sets a strong example on the line, maintains high standards, and develops back-of-house talent at Hawkers. The position contributes directly to food and labor costs, kitchen sanitation, equipment maintenance, and supply management.

This is a full-time, salaried, exempt position requiring open availability, including nights, weekends, and holidays. The Sous Chef may cover the Executive Chef in planning and directing food preparation and may step into any back-of-house leadership role as operational needs require.

Requirements

• At least 2 years of experience in a kitchen leadership role, such as Sous Chef, Lead Line Cook, or equivalent, in a high-volume restaurant environment.
• Knowledge of food safety, sanitation standards, and HACCP principles.
• Must have or be willing to obtain Food Handler's Certification before hire or within 30 days of hire.
• Working knowledge of kitchen financials, including food cost, labor cost, and waste management.
• Ability to lead, develop, and hold a team accountable in a fast-paced kitchen environment.
• Proficiency with restaurant management and kitchen systems and platforms.
• Excellent communication skills and ability to give clear, constructive feedback to team members at all levels.
• Must be at least 18 years of age.
• Open availability, including nights, weekends, and holidays.
• Ability to stand and walk for a full shift, typically 8–10 hours.
• Ability to bend, squat, reach above shoulder level, and twist frequently throughout the shift.
• Ability to regularly lift and carry up to 50 lbs.
• Ability to safely handle sharp kitchen tools, including knives, slicers, and mandolines.
• Ability to work around extreme heat from open flames, ovens, and fryers, and extreme cold in walk-in coolers and freezers.
• Ability to work in a high-noise, fast-paced kitchen environment.
• Ability to read, write, and communicate clearly in English for documentation, follow-up, and team communications.
• Manual dexterity for food preparation, keyboarding, and use of restaurant management systems.

Nice To Haves

• Fast-casual or multi-unit restaurant experience.
• Culinary degree or equivalent professional culinary training.

Responsibilities

• Uphold food quality standards, recipe adherence, plate presentation, and production time targets on every shift.
• Assist the Executive Chef with food procurement, production, and service, including inventory, ordering, storage, rotation, and food preparation.
• Inspect food as it is produced, prevent substandard items from leaving the kitchen, and give immediate constructive feedback.
• Conduct daily culinary line and sanitation checks before each service period.
• Lead pre-service meetings covering specials, unavailable items, ticket-time targets, and execution priorities.
• Cover the Executive Chef in planning and directing food preparation when necessary.
• Ensure ticket-time targets are met without sacrificing food quality.
• Contribute to food and labor cost targets by monitoring waste, portion control, prep efficiency, and scheduling practices.
• Assist with kitchen supply inventory, ordering, and vendor communication within budget guidelines.
• Support kitchen equipment maintenance programs to reduce repair costs and operational downtime.
• Keep kitchen equipment and storage areas clean, organized, and operational.
• Train and supervise the team in food safety, sanitation, and storage practices.
• Lead preparation for and completion of Health Department audits and internal inspections.
• Ensure team members follow OSHA and HACCP compliance standards on every shift.
• Maintain a safe, respectful, and harassment-free work environment.
• Train, develop, and motivate back-of-house team members and shift leaders to meet performance standards.
• Implement the Hawkers training guide program and ensure team members pass required assessments before working independently.
• Provide coaching, feedback, and recognition; conduct performance counseling as needed in partnership with the Executive Chef and HR.
• Communicate across organizational levels and promote positive restaurant culture and team morale.
• Perform the duties of all back-of-house leadership positions and step into roles as operational needs require.
• Address performance issues promptly and apply sound judgment in disciplinary matters.
• Perform other duties as assigned.

Benefits

• Performance-based bonus eligibility.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Eligibility for health, dental, and vision benefits under the company benefits plan.
• Opportunity for advancement within a rapidly growing multi-unit brand.

What This Job Offers

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