Executive Sous Chef

At Nuri Steakhouse, we’re building something bigger than just great meals. We’re building great experiences.

Nuri Steakhouse was founded with a simple yet powerful belief: the best brands are built on culture, mission, and purpose. With a portfolio of distinct dining concepts - from the elevated experience of Nuri Steakhouse to the upscale casual energy of JOA Korean BBQ - our brand is committed to creating unforgettable moments through hospitality and culinary excellence. As we continue to elevate our presence in Dallas, TX, we are seeking passionate Servers to uphold and enhance our commitment to excellence.

The Executive Sous Chef is the second-in-command culinary leader responsible for translating the Executive Chef’s vision into consistent daily execution. This role leads service readiness, line execution, team coaching, prep discipline, and kitchen standards while supporting cost controls, inventory, sanitation, and cross-functional communication. The Executive Sous Chef is expected to lead with professionalism, urgency, and care while maintaining the quality, consistency, and culture expected in an elevated, high-volume restaurant environment.

• Leads, coaches, trains, and supports back-of-house team members during prep and service.
• Provides clear direction to culinary team members and supports accountability to standards, recipes, timing, and conduct expectations.
• Assists the Executive Chef with onboarding, training plans, performance feedback, scheduling input, and corrective action recommendations in alignment with company policy.
• Serves as the culinary leader in charge when the Executive Chef is unavailable or focused on strategic priorities.

• Execute and uphold the Executive Chef’s culinary standards for quality, flavor, presentation, consistency, timing, sanitation, and food safety.
• Lead daily prep and service execution, ensuring stations are inspected, stocked, organized, and ready before each service period.
• Support and supervise line execution during service, including expediting, pacing, ticket timing, communication, and real-time problem solving.
• Partner with the Executive Chef on menu execution, recipe adherence, menu rollouts, training materials, tastings, and seasonal or special-event preparation.
• Maintain strong prep discipline by monitoring prep levels, pars, batch quality, labeling, storage, rotation, and waste documentation.
• Assist with ordering, receiving, inventory counts, vendor communication, product quality checks, and cost-control initiatives.
• Support food and labor cost targets by monitoring waste, overproduction, staffing needs, and efficient deployment of team members.
• Coach culinary team members in the moment, reinforcing standards while maintaining a respectful, solution-oriented environment.
• Communicate effectively with front-of-house leaders to support seamless guest experiences, special requests, allergies, pacing, and service recovery.
• Identify and
  ** escalate
  * * food quality, equipment, staffing, safety, sanitation, performance, or compliance concerns promptly to the Executive Chef or appropriate leader.
• Maintain kitchen cleanliness, equipment care, opening/closing standards, and health-code readiness at all times.
• Complete required logs, prep notes, ordering notes, waste tracking, and end-of-shift communication accurately and timely.
• Perform additional duties as assigned by the Executive Chef, General Manager, Senior Director of Operations, or upper management.

• Strong culinary foundation with demonstrated ability to execute refined food preparation, plating, timing, and quality standards in a high-volume environment.
• Ability to lead service calmly…