Sous Chef - CBD Provisions

Sous Chef - CBD Provisions (Opening) at Highgate

Location: The Joule, Dallas, TX

Job Summary: The Sous Chef is responsible for assisting with the everyday running of the culinary operations and will be passionate about providing high‑quality standards and smooth meal services. They will inspire and lead a culinary team of enthusiastic associates, training and developing their skills and craft. The Sous Chef will monitor the culinary operations, support the staff where needed, and anticipate and quietly resolve any potential hiccups before they happen.

• Assist the Director of Culinary in meeting or exceeding budgeted goals (labor and food costs).
• Assist the Director of Culinary with management of all culinary staff (training, counseling, disciplining, terminating, and performance reviews).
• Ensure compliance with all applicable standards, laws/regulations and food handling/sanitation requirements.
• Assist in recruiting and retaining a service team that is passionate about their craft and committed to exceeding guest expectations.
• Conduct monthly operational inventory and month‑end processes.
• Review and approve timecards for payroll prior to Payroll Monday.
• Provide hands‑on training to new hires and refresher training to culinary staff, maintaining high operational standards.
• Order all operational supplies as needed.
• Prepare and communicate weekly schedule to culinary staff.
• Ensure that weekly cleaning projects are completed.
• Oversee all food production and ensure all recipe standards are met consistently.
• Maintain quality standards and address defects quickly and efficiently.
• Provide hands‑on operational support in all necessary areas.
• Check for cleanliness and ensure food sanitation protocols are followed throughout the day.
• Conduct Pre‑Shift meetings and Shift reports daily.
• Serve as a role model and demonstrate exemplary and professional behavior.
• Build and influence relationships with FOH & HOH associates through open communication and genuine care.
• Follow up with any guest issues and communicate with the F&B leadership team.
• Perform other reasonable job duties as requested by supervisor.

• At least 2 years of progressive experience, or a culinary graduate with at least 2 years of progressive experience in a hotel or related field.
• Knowledge of F&B preparation techniques, health department rules and regulations, and liquor laws and regulations.
• Capability to exert up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects.
• Effective verbal and written communication skills with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
• Ability to multitask and prioritize departmental functions to meet deadlines.
• Proficiency in handling problems, including anticipating, preventing, identifying, and solving problems as necessary.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality

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