Sous Chef

ROLE SUMMARY: The Sous Chef supports the Chef de Cuisine in the daily oversight of all culinary operations at H3 Ranch, ensuring high-quality food production, exceptional guest experiences, and adherence to all food safety, sanitation, and operational standards. This role provides hands-on leadership to the culinary team, drives consistency and excellence in execution, and contributes to the creative and operational success of the kitchen. The ideal candidate is a strong culinary leader who understands the importance of quality, hospitality, teamwork, and attention to detail. The Sous Chef will help bring H3 Ranch’s culinary vision to life through thoughtful preparation, consistent execution, and an elevated ranch-inspired approach to food and hospitality. 

ESSENTIAL FUNCTIONS: 

• Lead and supervise daily kitchen operations, ensuring all culinary team members follow established recipes, preparation standards, cooking techniques, and presentation guidelines. 

• Prepare and cook food items across all areas of the kitchen for daily service, private events, special functions, and other H3 Ranch culinary experiences. 

• Assist the Chef de Cuisine with planning, organizing, and executing daily kitchen activities, including menu development, production schedules, prep requirements, and event-driven needs. 

• Support the development, testing, and presentation of new menu concepts and culinary applications that reflect H3 Ranch’s identity, quality standards, and ranch-inspired hospitality. 

• Maintain a high level of consistency in flavor, portioning, presentation, timing, and overall execution. 

• Ensure compliance with all food handling, sanitation, and safety standards, including proper storage, labeling, temperature control, personal hygiene, cleaning procedures, and safe equipment operation. 

• Monitor the quality and freshness of raw and prepared products, ensuring all food meets H3 Ranch standards before being served to guests. 

• Assist with purchasing, receiving, inventory, and food storage procedures while maintaining product quality, organization, and accuracy. 

• Lead shifts and direct culinary team members by clearly communicating expectations, assigning responsibilities, and adjusting workflow according to business levels and operational needs. 

• Maintain an organized, clean, and efficient kitchen throughout each shift and ensure proper closing and opening procedures are followed. 

• Foster a positive, collaborative, and professional kitchen culture built on accountability, respect, teamwork, and hospitality. 

• Train, coach, and mentor culinary team members while providing constructive feedback and supporting their professional development. 

• Work closely with front-of-house leadership to ensure seamless communication and an exceptional overall guest experience. 

• Interact with guests when appropriate to gather feedback and understand their dining experience. 

• Address guest concerns or culinary service issues promptly, professionally, and with a hospitality-first mindset. 

• Assist with special events, ranch functions, private dining experiences, and other culinary programming as needed. 

• Attend and participate in required meetings, trainings, pre-shift meetings, and culinary briefings. 

• Perform all other duties as assigned. 

     ENVIRONMENT / PHYSICAL REQUIREMENTS: 

• Ability to stand, walk, bend, stoop, and move throughout the kitchen and work areas for extended periods. 

• Must be able to lift, carry, and move up to 50 lbs. regularly. 

• Comfortable working in hot and cold environments, including kitchens, freezers, refrigerators, and outdoor or ranch-related service environments as needed. 

• Ability to safely handle knives, cooking equipment, commercial kitchen equipment, and high-temperature appliances. 

• Ability to work in a fast-paced, high-volume environment while maintaining composure and attention to detail. 

• May require exposure to loud noises, food allergens, cleaning chemicals, grease, steam, heat, and other typical culinary work conditions. 

SUPERVISORY RESPONSIBILITIES: 

• Supervises Line Cooks, Prep Cooks, and other culinary team members as assigned. 

• Responsible for daily shift leadership, task assignment, kitchen organization, training, and maintaining established food quality and preparation standards. 

• Ensures team members follow proper food safety, sanitation, cleanliness, and equipment procedures. 

• Provides coaching, corrective action, and performance feedback in alignment with company policies. 

• Helps create an environment where culinary team members are accountable, supported, and encouraged to grow professionally. 

REQUIRED QUALIFICATIONS:  

• Strong culinary technique, knife skills, and understanding of a variety of cooking methods and culinary fundamentals. 

• Proven leadership experience in a culinary, food and beverage, restaurant, resort, or hospitality environment. 

• Ability to lead by example and maintain high standards of quality, cleanliness, organization, and professionalism. 

• Strong communication skills with the ability to communicate clearly, respectfully, and effectively with both culinary and front-of-house team members. 

• Ability to remain organized and make sound decisions in a fast-paced and changing environment. 

• Strong understanding of food safety, sanitation, proper food storage, and kitchen safety practices. 

• Current Food Handler certification and/or ServSafe certification. 

• Current TABC certification. 

• Ability to work a flexible schedule, including evenings, weekends, holidays, special events, and extended shifts when business needs require. 

• Demonstrated commitment to exceptional guest service and hospitality. 

• Embody our core values  

PREFERRED QUALIFICATIONS: 

• Experience in a luxury hotel, resort, ranch, private club, high-volume upscale restaurant, or other elevated hospitality environment. 

• Experience with Texas, ranch-inspired, Western, live-fire, steakhouse, or regional cuisine. 

• Strong creativity and interest in menu development, food presentation, culinary innovation, and seasonal ingredients. 

• Experience with special events, private dining, weddings, banquets, or high-volume culinary operations. 

• Experience with food cost control, labor management, inventory, purchasing, and production planning. 

• Strong problem-solving skills with a detail-oriented approach to culinary operations. 

• Culinary degree or formal culinary training preferred, but equivalent professional experience will be considered. 

Stockyards Hotel/H3 Ranch complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, disability, genetic information, or veterans' status.