HW-Sous

BENEFITS: THE GOOD STUFF

• Competitive salary

• Medical, dental and vision insurance

• Paid Time Off

• 401(k)

• Growth and development pathways

EXPERIENCE AND QUALIFICATIONS

• Minimum of 2 years of high-volume restaurant experience, with high-end casual or fine-dining experience preferred

• Previous culinary supervisory or kitchen leadership experience preferred

• Strong knowledge of food preparation, recipe execution, portion control and presentation standards

• Ability to lead shifts, coach culinary Team Members and coordinate kitchen execution

• Strong understanding of food safety, sanitation, workplace safety and accident-prevention practices

• Genuine enthusiasm for farm-to-fork cuisine and creating Texas-sized culinary experiences

• Strong organizational, communication, problem-solving and decision-making skills

• Ability to manage multiple priorities and move with a sense of urgency

• Ability to remain cool, calm and collected under pressure

• Ability to communicate effectively in English; bilingual English and Spanish skills are preferred

• Current Food Handler certification and ability to obtain or maintain any additional required food-safety certifications

• Ability to stand for extended periods and lift up to 50 pounds

• Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require

KEY RESPONSIBILITIES

CULINARY EXECUTION

• Support the Chef de Cuisine in leading all aspects of daily kitchen operations

• Maintain an active, hands-on presence during preparation and service

• Ensure recipes, preparation methods, portion specifications and presentation standards are executed consistently

• Monitor food quality and presentation throughout each shift and correct issues after items reach our Guests

• Coordinate the culinary team to support efficient ticket times and a smooth flow of service

• Ensure the kitchen is properly prepared, stocked and organized after each shift

• Assist with the development and execution of menus for private events and special culinary experiences

• Protect the quality and integrity of our farm-to-fork, chef-driven culinary program

PEOPLE CHAMPION

• Lead culinary Team Members with a “Posse Over Person” mentality centered on teamwork and shared success

• Train, coach and develop Team Members to meet our expectations for quality, productivity, cleanliness and execution

• Assign responsibilities clearly and coordinate the team’s actions to achieve shift goals

• Ensure Team Members have the knowledge, tools and resources necessary to succeed

• Celebrate team wins and address performance opportunities through fair, timely and consistent feedback

• Support the onboarding and training of new culinary Team Members

• Identify Team Members with leadership potential and support their continued professional development

• Communicate Team Member concerns and performance issues to the Chef de Cuisine promptly

• Foster productive communication and collaboration between the culinary and front-of-house teams

BUSINESS AND SHIFT LEADERSHIP

• Lead successful kitchen shifts and provide clear direction during changing business conditions

• Support culinary scheduling, labor management and staffing adjustments as assigned

• Assist with food inventory, ordering, receiving, storage and product rotation

• Monitor portioning, waste and product usage to support established food-cost goals

• Maintain accountability for completing opening, closing and shift-change responsibilities

• Communicate operational concerns, product needs and equipment issues to the Chef de Cuisine promptly

• Support the responsible use and care of kitchen equipment, smallwares and supplies

• Identify opportunities to improve kitchen efficiency without compromising quality or the Guest experience

• Complete assigned administrative responsibilities accurately and on time

QUALITY AND SAFETY

• Evaluate ingredients and finished products to ensure they consistently meet our quality standards

• Ensure food is received, stored, labeled, rotated, prepared and served safely

• Maintain a clean, organized and sanitary kitchen throughout every shift

• Enforce proper food-handling, hygiene and workplace safety practices

• Ensure compliance with all company policies and applicable food safety, health, sanitation and workplace safety requirements

• Conduct regular kitchen walkthroughs and promptly correct quality, cleanliness, maintenance or safety concerns

• Document and report accidents, injuries, equipment concerns and significant operational issues

• Maintain all required certifications and culinary documentation

A SUCCESSFUL SOUS CHEF AT HAYWIRE

• Is passionate about creating unique, Texas-sized culinary experiences for our Guests

• Personally embraces and demonstrates an understanding of Haywire’s Brand DNA

• Partners effectively with the Chef de Cuisine to ensure flawless execution from preparation through service

• Knows how to bring out the best in the team and coordinate action toward shared goals

• Thrives in a fast-paced environment and moves with an appropriate sense of urgency

• Remains cool, calm and collected under pressure

• Balances attention to detail with the broader needs of the restaurant

• Celebrates wins, addresses opportunities and continually works to improve the Team Member and Guest experience

• Leads by example and takes ownership of the kitchen’s performance

If you are passionate about developing culinary talent, delivering uncompromising quality and creating Texas-sized dining experiences, we invite you to apply.

We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Equal Opportunity Employer