Sous Chef

Compass Group•Fort Worth, TX

14d•$50,000 - $55,000

About The Position

Culinaire provides upscale food and beverage management services to a diverse collection of national accounts, including museums, cultural landmarks, hotels, performing arts centers, restaurants, and special event venues. The Fort Worth Zoo is seeking a passionate, hands-on Sous Chef to support culinary operations across its restaurants, cafes, catering events, and special programs. Working closely with the Executive Chef, the Sous Chef helps deliver exceptional food quality, maintain high culinary standards, and lead kitchen team members in a fast-paced, high-volume environment.

Requirements

At least 3 years of culinary leadership experience as a Sous Chef, Kitchen Manager, or in a comparable role.
Strong knowledge of food preparation techniques, kitchen operations, and food safety standards.
Ability to lead and motivate a diverse culinary team.
Excellent organizational, communication, and problem-solving skills.
Experience managing inventory, food costs, and purchasing.
Ability to work a flexible schedule, including weekends, holidays, evenings, and special events.
Ability to stand and walk for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work in a fast-paced kitchen environment with exposure to varying temperatures.

Nice To Haves

Experience in high-volume food service, hospitality, catering, attractions, hotels, restaurants, or entertainment venues.
ServSafe Food Manager Certification, or ability to obtain it upon hire.

Responsibilities

Assist the Executive Chef in overseeing daily kitchen operations and food production.
Lead, coach, and develop cooks and culinary team members to ensure quality, consistency, and efficiency.
Prepare and execute menus for restaurants, concessions, special events, banquets, and catering functions.
Monitor food quality, presentation, portion control, and adherence to recipes.
Ensure compliance with food safety, sanitation, and health department regulations.
Assist with inventory management, ordering, receiving, and product rotation.
Help manage food and labor costs while maintaining operational excellence.
Maintain clean, organized, and safe kitchen environments.
Collaborate on menu development, seasonal offerings, and special event menus.
Assume leadership responsibilities in the Executive Chef's absence.