Job title: Sous Chef
Who we are:
Big-Dill Hospitality is a family-owned restaurant group that owns and operates Muchacho Tex-Mex, Whistle Britches, Even Coast, Casa Brasa, Kamilla, Maroma, and with TiO upcoming in the DFW area. Helmed by Chef Omar Flores, a two-time James Beard Semi-Finalist, Best Chef SW and Dallas Rising Star Chef, this is Chef Flores’ newest passion project several years in the making.
At Big-Dill Hospitality, we're passionate about creating a great place to work and dine. Together we want to create an amazing dining experience and deliver unforgettable hospitality. We believe in the craft of the unique meal, in making the best food and service possible for each and every guest.
Position Overview
The Sous Chef is responsible for supporting the Executive Chef in all kitchen operations. This role requires strong leadership, organization, and culinary expertise to ensure consistency, quality, and efficiency. The Sous Chef leads by example, maintains high standards, and fosters a positive, high-performing kitchen culture.
Key Responsibilities
Culinary Leadership
- Execute menu items with precision, consistency, and attention to detail
- Assist in menu development, recipe testing, and seasonal updates
- Ensure proper plating, portioning, and presentation standards
- Maintain high standards of food quality and guest satisfaction
Kitchen Operations
- Oversee daily kitchen operations in the absence of the Executive Chef
- Supervise line cooks, prep cooks, and kitchen staff
- Manage prep lists and production schedules
- Ensure timely and efficient service during peak hours
- Maintain proper food storage, labeling, and rotation (FIFO)
Team Development
- Train, coach, and mentor kitchen team members
- Participate in hiring, onboarding, and performance evaluations
- Foster a culture of accountability, professionalism, and teamwork
Inventory & Cost Control
- Assist with ordering and inventory management
- Monitor food costs, waste, and portion control
- Ensure compliance with budget targets and cost-control measures
Compliance & Safety
- Maintain compliance with health department standards and food safety regulations
- Ensure cleanliness and organization of all kitchen areas
- Enforce safety protocols and sanitation standards
Ideal Candidate
- 3–5+ years of progressive culinary experience in an upscale or high-volume restaurant
- Highly Preferred: Experience in upscale or fine dining with a focus on Latin or Latin-inspired cuisine.
- Strong knowledge of prep production, station setup, and kitchen organization.
- Excellent culinary skills with attention to detail, consistency, and presentation.
- Proven ability to lead and motivate a team in a fast-paced environment.
- Strong organizational, time management, and communication skills.
- Flexible and adaptable — willing to jump in wherever needed.
- Ability to work evenings, weekends, and holidays as required
Physical Demands:
- Ability to work in a standing position for 8-10 hours per day
- Ability to lift 60lbs (50lbs overhead)
- Stand for a long period of time.
- Be able to kneel, crouch, stoop, twist, reach, push, pull and grasp throughout the day.
- Hearing and communicating in person or over telephone.
Big dill is an equal opportunity employer. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.
Pay: $70,000.00 - $83,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
- Vision insurance
Application Question(s):
Experience:
- Latin Upscale Cuisine : 1 year (Required)
Ability to Commute:
- Dallas, TX 75225 (Required)
Work Location: In person
