9 Ounce & Somm
Location:
9577 Harmon Rd, Suite 105
Ft. Worth, TX 76177
Job Title: Sous Chef
Department: Back of House (BOH) Operations
Reports to: Chef / General Manager
Role Status: Exempt
The Sous Chef supports the General Manager in overseeing all back-of-house operations, helping ensure consistent food quality, efficient kitchen workflow, and strict adherence to food safety and sanitation standards. This role assists in leading the kitchen team, managing inventory and food costs, maintaining operational excellence, and ensuring every dish meets the brand's quality and presentation standards. The Sous Chef plays a key role in supporting daily operations and delivering an exceptional guest experience.
Key Responsibilities
Kitchen Operations
- Assist in overseeing daily kitchen operations to ensure smooth and efficient service.
- Help maintain consistency in food quality, taste, and presentation.
- Ensure all dishes are prepared according to standardized recipes and brand specifications.
- Monitor ticket times and coordinate with front-of-house staff to support seamless service.
- Support the Chef or General Manager in maintaining efficient kitchen workflow.
Food Safety & Compliance
- Enforce food safety, sanitation, and hygiene standards at all times.
- Assist in ensuring compliance with local health regulations and inspection requirements.
- Maintain proper food storage, labeling, and handling procedures.
- Conduct routine kitchen cleanliness and sanitation checks.
- Help train staff on food safety and sanitation best practices.
Inventory & Cost Control
- Assist with inventory management, ordering, and supplier coordination.
- Conduct weekly inventory counts and assist with monthly audits.
- Help control food costs by minimizing waste and monitoring portion sizes.
- Ensure proper food storage and stock rotation using the FIFO method.
Team Leadership & Development
- Assist with recruiting, onboarding, training, and supervising kitchen staff.
- Support scheduling based on business needs and staffing levels.
- Conduct pre-shift meetings and provide ongoing coaching and development.
- Promote accountability, teamwork, and adherence to company standards.
- Step into a leadership role during the absence of the Chef or General Manager.
Equipment & Maintenance
- Ensure proper use and maintenance of kitchen equipment
- Coordinate repairs and preventive maintenance
- Maintain a safe working environment for all staff
Collaboration & Support
- Work closely with the General Manager on menu execution and updates
- Assist in planning for events, tastings, and special promotions
- Support overall restaurant goals and operational improvements
Skills & Qualifications
- Strong leadership and team management skills
- Excellent organizational and time management abilities
- Ability to work under pressure in a fast-paced environment
- Strong understanding of kitchen operations and food safety
- Detail-oriented with a focus on quality and consistency
Education & Experience
- High School Diploma or GED required
- Culinary training or equivalent experience preferred
- Minimum 2-4 years of kitchen experience, with at least 1–2 years in a supervisory role
- Proven experience in managing kitchen operations
Requirements
- Manager’s ServSafe Food Certification
- Knowledge of inventory systems and kitchen costing
- Ability to work flexible schedules, including nights, weekends, and holidays
- Strong understanding of food preparation techniques and kitchen equipment
Work Environment
Work is performed in a fast-paced kitchen environment, which may include:
- Exposure to heat, steam, and kitchen equipment
- Prolonged standing, walking, bending, and lifting
- Lifting up to 80 lbs or team-lift up to 160 lbs ( Big bags of flour and potatoes, Cases of Beer, Kegs, Etc.)
- High-pressure service periods during peak hours
Compensation & Benefits
- Competitive salary (based on experience)
- Performance-based incentives (if applicable)
- Health allowance
- 2 weeks vacation (accrued)
- Ongoing training and development opportunities
- Eligibility for benefits based on company policy
Pay: $52,000.00 - $55,000.00 per year
Benefits:
- 401(k)
- Food provided
- Paid time off
Work Location: In person
