Sous Chef

Mexican Sugar•Irving, TX

13d•$55,000 - $75,000•Onsite

About The Position

At Mexican Sugar, bold flavor and elegant presentation come together to create refined Pan-Latin dining experiences. Everything we serve is made from scratch using authentic ingredients and traditional cooking methods. We bring a lavish, authentic Latin American atmosphere to life for our Guests, powered by the talents and contributions of every person on the team. A passion for innovative Latin-inspired cuisine, exquisite small-batch cocktails and premium tequilas is a must. We are seeking an experienced Sous Chef to support the daily leadership of Mexican Sugar’s culinary operations. You will partner with the Executive Chef to lead successful shifts, develop culinary Team Members and uphold our standards for quality, consistency, safety and presentation.

Requirements

2+ years of kitchen experience in a similar culinary leadership role
Experience leading, training and supervising hourly Team Members
Knowledge of cooking methods, kitchen equipment and culinary best practices
Experience with scheduling, inventory, purchasing and food-cost controls
Strong communication, organization and problem-solving skills
Food Handler certification and any additional required food-safety certifications
Ability to work days, evenings, weekends and holidays as business needs require
Must be able to stand for extended periods and lift up to 50 pounds.

Nice To Haves

High-volume, scratch-kitchen experience strongly preferred
Culinary arts degree or professional training is a plus

Responsibilities

Support the Executive Chef in leading daily kitchen operations
Maintain a hands-on presence throughout preparation and service
Ensure recipes, portions and presentation standards are executed consistently
Monitor food quality, ticket times and kitchen readiness throughout each shift
Maintain the highest level of food quality while actively managing waste
Support new menu items, seasonal offerings and special events
Assist with hiring, onboarding, training and developing culinary Team Members
Assign responsibilities clearly and coordinate the team to achieve shift goals
Provide consistent coaching, recognition and feedback
Identify and develop Team Members with leadership potential
Foster strong communication between the culinary and front-of-house teams
Manage culinary schedules and adjust staffing based on business levels
Support inventory, ordering, purchasing and receiving through approved vendors
Monitor portioning, waste and product usage to support food-cost goals
Maintain accurate product organization, labeling, storage and rotation
Identify opportunities to improve kitchen efficiency without compromising quality
Communicate product, equipment and operational needs to the Executive Chef
Maintain a clean, organized and sanitary kitchen
Ensure food is received, stored, prepared and served safely
Enforce food-handling, sanitation and workplace safety practices
Monitor kitchen equipment and report maintenance concerns promptly
Follow our policies and all applicable health and safety requirements