Executive Sous Chef

TCH Social Austin•Austin, TX

1d•Onsite

About The Position

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.

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.
Active Food Handler Certification (Required)
Active TABC (Required)
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.

Nice To Haves

Culinary degree or equivalent professional experience preferred.

Responsibilities

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.
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.
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.
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.