Sous Chef

Job Details

Walkers’ Bar & Market is a new central Dallas neighborhood restaurant, sandwich shop, and market built around the personalities and values of its namesake, and experienced through Intentional Hospitality. The restaurant is upbeat, stylish, and sophisticated with elevated European-American cuisine, classic cocktails, and dynamic wine program focused on classic regions and grape varieties while embracing the reality that we’re living in a uniquely exciting time to drink wine. Adjacent to the restaurant is a bustling sandwich counter, chic wine shop, and quaint upscale market.

Every detail of how we operate is intentional and constantly refined. Members of the Kitchen team should be adaptable with the understanding that the menu will change seasonally. Intentional Hospitality extends beyond the dining room and applies to our kitchen operations as well. Everything we do is intentional, from the way that we organize our stations to the way that we plate our food.

We cook food that’s honest, direct, and full of flavor. Nothing is overworked or there to simply impress. Every ingredient serves a purpose, and every plate should feel grounded, thoughtful, and alive. We operate with urgency, but not chaos. Clean, organized, and deliberate – because that’s how you respect the craft and the people around you. We don’t chase trends or hide behind technique. We focus on execution, consistency, and flavor above everything else.

This is a team-first kitchen built on intention, not ego. Everyone contributes, everyone communicates, and everyone owns their station. We take pride in doing things the right way, even when it’s harder.

The Sous Chef plays a vital role in upholding and enhancing culinary standards. They collaborate with the Executive Chef to ensure top-quality kitchen operations, managing daily tasks like prep and menu execution. This role also involves supervising and developing Line Cooks, Prep Cooks, and other team members, offering consistent feedback and fostering career growth. The ideal candidate will have a strong culinary background, leadership skills, and a passion for delivering an extraordinary dining experience through exceptional hospitality. They will value structure while bringing creativity to their work, excelling in maintaining high standards and encouraging team development.

Key Responsibilities:

• Oversee culinary production and service teams, ensuring smooth operations and performance
• Partner closely with the Executive Chef to meet operational demands and execute requests with precision and flexibility
• Manage diverse tasks and maintain the high standards of the kitchen in every endeavor
• Cultivate a structured yet creative environment, upholding the restaurant’s established systems while encouraging innovation and skill development among the team
• Ensure the highest standards of cleanliness, organization, and execution in every dish
• Manage administrative responsibilities, including inventory control, order placement, and staff performance documentation, ensuring seamless kitchen operations
• Attend weekly manager meetings
• Educate dining room team members on all aspects of food menu
• Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service
• Lead by example, fostering collaboration and excellence

Requirements:

• Minimum 3 years experience in a fine-dining restaurant, or elevated restaurant environment
• Dedicated leader who is committed to serving the team
• Ability to work quickly and efficiently without compromising quality
• Ability to adapt to changing demands and priorities, maintaining composure and effectiveness under pressure
• Strong attention to detail, organizational prowess, and excellent cleanliness standards
• Strong interpersonal and communication skills
• Texas Food Handler’s Certificate
• Regular, predictable, and reliable attendance
• Ability to operate all equipment necessary to perform the job

Physical Demands:

• Requires moderate physical effort. Standing, carrying, bending, stretching, stooping, pulling and pushing, lifting weights up to 50 pounds.

Working Conditions:

• The working environment includes exposure to noise, heat, temperature fluctuations, kitchen equipment, odors, and moisture. Additional hours may be required based on workload and staffing needs

Uniform Requirements:

• Clean, non-slip shoes
• Black pants

Pay: $65,000.00 - $80,000.00 per year

Work Location: In person