Executive Sous Chef at TCH Social Austin

Austin, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

0.0

Posted On

04 Mar, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Team Mentoring, Operational Excellence, Scheduling, Menu Costing, Recipe Development, Food Safety Compliance, Inventory Control, Team Training, Conflict Resolution, Cost Control, Plating Standards, Performance Reviews, Cross-Training, Emotional Intelligence, Problem Solving

Industry

Spectator Sports

Description

Description At Texas Card House, we are dedicated to providing the highest quality of service to our guests. We take pride in delivering memorable, positive experiences for every one who walks through our doors. We are seeking a highly experienced, team-oriented Executive Sous Chef to support culinary leadership and drive operational excellence across our kitchen program. Reporting directly to the Corporate Chef, this role plays a critical leadership position in daily kitchen operations, weekly scheduling, menu costing, recipe development, and team training. Our culture prioritizes kindness, accountability, professionalism, and mutual respect. We believe strong kitchens are built on strong teams, and strong teams are built through supportive leadership. Key Responsibilities Kitchen Leadership & Culture Serve as second-in-command within the kitchen and act on behalf of the Corporate Chef when necessary. Lead and mentor kitchen staff with professionalism, patience, and a team-first mindset. Foster a culture of accountability, respect, and continuous improvement. Model positive communication and conflict resolution. Operations Management Oversee daily kitchen operations to ensure efficiency, consistency, and excellence in execution. Develop and manage weekly staff schedules, balancing business needs with responsible labor management. Maintain compliance with all food safety, sanitation, and operational standards. Monitor ticket times, prep levels, and service execution. Menu Development & Cost Control Collaborate with the Corporate Chef on menu development and seasonal adjustments. Lead recipe development and standardization, including yields, portion control, and plating standards. Perform detailed menu costing and pricing analysis to maintain target food cost percentages. Assist with inventory control, ordering systems, and vendor relationships. Training & Performance Standards Train and develop all kitchen positions to meet and exceed operational expectations. Conduct hands-on culinary training and ensure adherence to standardized recipes and procedures. Participate in hiring, onboarding, performance reviews, and corrective action when necessary. Build bench strength through cross-training and professional development. Work Environment Casino gaming environment with noise, bright lights, and high-energy atmosphere. Professional kitchen environment involving exposure to heat, fast-paced conditions, and strict food safety standards. Benefits Medical Insurance (**Available to Full-Time Employees only) Dental & Vision Insurance Employee Discounts (Gym, Food, Merchandise, and more!) Flexible Schedules Equal Opportunity Employer Texas Card House is proud to be an Equal Opportunity Employer with a global culture that embraces diversity. We are committed to providing an environment free of unfair discrimination and harassment. We do not discriminate based on age, race, color, gender, sexual orientation, religion, nationality, disability, pregnancy, marital status, veteran status, or any other protected category. If you require any accommodations during the application process or while performing any job duties, please inform us so we can ensure equal access. Requirements Minimum 3–5 years of progressive kitchen leadership experience (Sous Chef or Executive Sous Chef level preferred). Proven experience in high-volume or quality-driven kitchen environments Strong background in scheduling, food cost control, and recipe costing systems. Demonstrated success leading teams with a positive, structured, and respectful management style. Strong organizational, administrative, and communication skills. Culinary degree or equivalent professional experience preferred. Core Leadership Expectations Lead with integrity and emotional intelligence. Treat team members with kindness and consideration while maintaining high standards. Take ownership of kitchen performance, morale, and results. Be solution-oriented and proactive in identifying operational improvements. Physical Requirements On-site, in-person role. Mobility: Ability to stand, walk, and move around the kitchen for extended periods, including bending, stooping, and reaching to prepare food. Dexterity: Ability to use kitchen tools and equipment (e.g., knives, stoves, ovens) with precision and control. Vision: Ability to read recipes, monitor food preparation, and ensure food is cooked to proper standards. Hearing: Ability to hear and respond to kitchen staff, equipment signals, and customer orders in a noisy environment. Communication: Clear verbal communication with kitchen staff, servers, and managers to ensure accurate and timely food preparation. Endurance: Ability to work efficiently during long shifts, including handling multiple tasks and high-pressure situations. Lifting: Ability to lift and carry items weighing up to 50 pounds, including ingredients, pots, and pans. Heat: Ability to work in a hot kitchen environment with exposure to ovens, stoves, grills, and other heat sources. Cold: Ability to work in cooler or refrigerated areas, handling cold food storage and ingredients. Environment: Ability to work in a fast-paced, noisy, and often crowded kitchen setting with varying temperatures (hot and cold) and noise levels. Reasonable Accommodations: TCH will provide reasonable accommodations for qualified individuals with disabilities to perform the essential duties of the role. License/Certification Active Food Handler Certification (Required) Active TABC (Required)

Responsibilities

The Executive Sous Chef acts as the second-in-command, leading daily kitchen operations, managing staff scheduling, ensuring compliance with standards, and fostering a positive team culture under the Corporate Chef. This role involves significant collaboration on menu development, recipe standardization, and detailed food cost control analysis.