What are the responsibilities and job description for the Sous Chef position at Del Frisco's Restaurant Group?
Overview
Del Frisco’s Grille is known for an energetic, modern steakhouse, offering boldly flavored steaks, fresh seafood, and elevated comfort dishes. With a vibrant bar scene, handcrafted cocktails, and a welcoming yet polished atmosphere, we blend upscale dining with a relaxed, social vibe. Exceptional hospitality and stylish interiors make it a go‑to destination for both casual gatherings and business occasions.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
Benefits
Pay Range
USD $65,000.00 - USD $75,000.00 /Yr.
Del Frisco’s Grille is known for an energetic, modern steakhouse, offering boldly flavored steaks, fresh seafood, and elevated comfort dishes. With a vibrant bar scene, handcrafted cocktails, and a welcoming yet polished atmosphere, we blend upscale dining with a relaxed, social vibe. Exceptional hospitality and stylish interiors make it a go‑to destination for both casual gatherings and business occasions.
As a Sous Chef, you will support the Executive Chef by managing kitchen operations, supervising culinary staff, and ensuring consistency, quality, and food safety. You play a key role in menu execution, training, and maintaining high culinary standards during daily service.
Benefits
- Extensive and well-rounded training program
- Continued career development and growth opportunities
- Generous employee discounts on dining, retail, amusements, and hotels
- Multiple health benefit plans to suit your needs
- Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
- Paid time off
- Monthly discretionary bonus potential
- Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
- Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
- Achieve or exceed budgeted labor and other cost centers through proper planning and execution
- Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
- Maintain sanitation procedures and organization of work area adhering to all OSHA regulations
- At least 2 years of Culinary Management experience in an upscale / fine dining establishment
- Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
- Strong communication, leadership, and conflict resolution skills
- Stable and progressive work history; Strong work ethic
- Graduate of an accredited culinary program is a plus
Pay Range
USD $65,000.00 - USD $75,000.00 /Yr.
Salary : $65,000 - $75,000