Sous Chef

Hawkers Asian Street Food • Dallas, TX

16d

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 is a hands-on leadership role requiring the ability to lead by example, maintain high standards, and develop back-of-house talent.

The role contributes directly to food and labor costs, kitchen sanitation, equipment maintenance, and supply management. It is a full-time, salaried, exempt position requiring open availability, including nights, weekends, and holidays.

The Sous Chef upholds food quality and recipe standards, supports procurement and food production, oversees inventory and ordering, conducts culinary and sanitation checks, and helps ensure service targets are met. The position also supports cost controls, equipment upkeep, safety compliance, team training, coaching, and performance management. Other duties may be assigned as needed.

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 or within 30 days of hire.
• Strong working knowledge of kitchen financials, including food cost, labor cost, and waste management.
• Proven 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 the duration of a full shift, typically 8–10 hours.
• Ability to frequently bend, squat, reach above shoulder level, and twist during shifts.
• 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 preparation.
• Review food as it is produced, prevent substandard items from leaving the kitchen, and provide immediate constructive feedback.
• Conduct daily culinary line checks and sanitation checks before each service period.
• Lead daily pre-service meetings covering specials, 86s, 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 compromising food quality.
• Help achieve 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 to reduce repair costs and operational downtime.
• Keep kitchen equipment and storage areas clean, organized, and operational.
• Train and supervise team members on food safety, sanitation, and storage practices.
• Lead the kitchen team in preparing for and passing 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.
• Consistently execute the Hawkers training guide program and ensure team members pass required assessments before working independently.
• Coach, provide feedback and recognition, and conduct performance counseling in partnership with the Executive Chef and HR as needed.
• Communicate across organizational levels to 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.

Benefits

• Competitive salary commensurate with experience and market.
• Performance-based bonus eligibility.
• Meal benefits during scheduled shifts.
• Paid time off per company policy.
• Eligibility for health, dental, and vision benefits per 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