Sous Chef

EXCHANGE HOTELS MANAGEMENT•Fort Worth, TX

10d•Onsite

About The Position

The Sous Chef supports the Chef de Cuisine in the daily oversight of culinary operations at H3 Ranch. The role provides hands-on leadership to the culinary team and helps ensure high-quality food production, exceptional guest experiences, and compliance with food safety, sanitation, and operational standards. The Sous Chef contributes to consistent execution and the creative and operational success of the kitchen, helping bring H3 Ranch’s culinary vision to life through thoughtful preparation and ranch-inspired food and hospitality. The position supervises line cooks, prep cooks, and other culinary team members as assigned. It includes shift leadership, task assignment, kitchen organization, training, coaching, corrective action, and performance feedback. The Sous Chef works with the Chef de Cuisine on daily kitchen activities, menu development, production planning, purchasing, inventory, and events, and coordinates with front-of-house leadership to support the guest experience. The work takes place in a fast-paced, high-volume kitchen and may also involve outdoor or ranch-related service environments. It requires standing, walking, bending, stooping, and moving for extended periods; regularly lifting, carrying, and moving up to 50 pounds; and safely handling knives, cooking equipment, and high-temperature appliances. Exposure may include hot and cold environments, loud noises, food allergens, cleaning chemicals, grease, steam, and heat.

Requirements

Strong culinary technique, knife skills, and understanding of varied cooking methods and culinary fundamentals.
Proven leadership experience in a culinary, food and beverage, restaurant, resort, or hospitality environment.
Ability to lead by example and maintain high standards of quality, cleanliness, organization, and professionalism.
Strong communication skills and the ability to communicate clearly and respectfully with culinary and front-of-house team members.
Ability to stay organized and make sound decisions in a fast-paced, changing environment.
Strong understanding of food safety, sanitation, proper food storage, and kitchen safety practices.
Current Food Handler certification and/or ServSafe certification.
Current TABC certification.
Ability to work a flexible schedule, including evenings, weekends, holidays, special events, and extended shifts when business needs require.
Demonstrated commitment to exceptional guest service and hospitality.
Ability to stand, walk, bend, stoop, and move throughout kitchen and work areas for extended periods.
Ability to regularly lift, carry, and move up to 50 pounds.
Ability to work in hot and cold environments, including kitchens, freezers, refrigerators, and outdoor or ranch-related service environments as needed.
Ability to safely handle knives, cooking equipment, commercial kitchen equipment, and high-temperature appliances.
Ability to work in a fast-paced, high-volume environment while maintaining composure and attention to detail.

Nice To Haves

Experience in a luxury hotel, resort, ranch, private club, high-volume upscale restaurant, or other elevated hospitality environment.
Experience with Texas, ranch-inspired, Western, live-fire, steakhouse, or regional cuisine.
Creativity and interest in menu development, food presentation, culinary innovation, and seasonal ingredients.
Experience with special events, private dining, weddings, banquets, or high-volume culinary operations.
Experience with food cost control, labor management, inventory, purchasing, and production planning.
Strong problem-solving skills and a detail-oriented approach to culinary operations.
Culinary degree or formal culinary training; equivalent professional experience will be considered.

Responsibilities

Lead and supervise daily kitchen operations, ensuring culinary team members follow established recipes, preparation standards, cooking techniques, and presentation guidelines.
Prepare and cook food for daily service, private events, special functions, and other H3 Ranch culinary experiences.
Assist the Chef de Cuisine with daily kitchen planning and execution, including menu development, production schedules, prep requirements, and event-driven needs.
Support development, testing, and presentation of menu concepts that reflect H3 Ranch’s identity and quality standards.
Maintain consistency in flavor, portioning, presentation, timing, and execution.
Ensure compliance with food handling, sanitation, and safety standards, including storage, labeling, temperature control, hygiene, cleaning, and safe equipment operation.
Monitor the quality and freshness of raw and prepared products.
Assist with purchasing, receiving, inventory, and food storage while maintaining product quality, organization, and accuracy.
Lead shifts, communicate expectations, assign responsibilities, and adjust workflow to business levels and operational needs.
Maintain an organized, clean, and efficient kitchen and ensure opening and closing procedures are followed.
Foster a collaborative and professional kitchen culture based on accountability, respect, teamwork, and hospitality.
Train, coach, and mentor culinary team members, provide constructive feedback, and support professional development.
Work with front-of-house leadership to support communication and the guest experience.
Interact with guests when appropriate to gather feedback and understand their dining experience.
Address guest concerns and culinary service issues promptly and professionally.
Assist with special events, ranch functions, private dining, and other culinary programming as needed.
Attend and participate in required meetings, trainings, pre-shift meetings, and culinary briefings.
Perform other duties as assigned.