Dreamscape Hospitality
Sous Chef
Dreamscape Hospitality
is seeking a qualified Sous Chef to join our dynamic kitchen team. The role requires leadership, culinary expertise, and a commitment to maintaining high standards of quality, safety, and service.
Responsibilities
Supervise kitchen staff and manage stations during service to ensure a smooth workflow.
Train, schedule, motivate, and discipline kitchen personnel, providing input on hiring when appropriate.
Assist the Head Chef with menu development, recipe creation, and pricing.
Cook dishes, step in at any station, and guarantee consistent quality and presentation.
Track inventory, place orders for supplies, work with vendors, and control food costs.
Maintain cleanliness, ensure equipment functions properly, and enforce health and safety regulations.
Essential Skills & Qualifications
Culinary mastery with strong cooking skills and knowledge of diverse cuisines.
Leadership and communication skills capable of delegating and performing under pressure.
Organizational abilities: multitasking, time management, problem‑solving, and attention to detail.
Physical stamina to stand for long periods, lift, and work in a fast‑paced environment.
Education is a plus; culinary school experience is beneficial, but hands‑on experience is essential.
Role in the Kitchen Hierarchy
Acts as the primary link between the Executive Chef and the kitchen team.
Handles administrative tasks and daily operations, allowing the Head Chef to focus on strategy.
Represents the Head Chef and runs the kitchen in their absence, ensuring continuity.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Compensation Dallas, TX – $85,000.00–$100,000.00 per year
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is seeking a qualified Sous Chef to join our dynamic kitchen team. The role requires leadership, culinary expertise, and a commitment to maintaining high standards of quality, safety, and service.
Responsibilities
Supervise kitchen staff and manage stations during service to ensure a smooth workflow.
Train, schedule, motivate, and discipline kitchen personnel, providing input on hiring when appropriate.
Assist the Head Chef with menu development, recipe creation, and pricing.
Cook dishes, step in at any station, and guarantee consistent quality and presentation.
Track inventory, place orders for supplies, work with vendors, and control food costs.
Maintain cleanliness, ensure equipment functions properly, and enforce health and safety regulations.
Essential Skills & Qualifications
Culinary mastery with strong cooking skills and knowledge of diverse cuisines.
Leadership and communication skills capable of delegating and performing under pressure.
Organizational abilities: multitasking, time management, problem‑solving, and attention to detail.
Physical stamina to stand for long periods, lift, and work in a fast‑paced environment.
Education is a plus; culinary school experience is beneficial, but hands‑on experience is essential.
Role in the Kitchen Hierarchy
Acts as the primary link between the Executive Chef and the kitchen team.
Handles administrative tasks and daily operations, allowing the Head Chef to focus on strategy.
Represents the Head Chef and runs the kitchen in their absence, ensuring continuity.
Seniority Level Mid‑Senior level
Employment Type Full‑time
Job Function Management and Manufacturing
Industry Hospitality
Location & Compensation Dallas, TX – $85,000.00–$100,000.00 per year
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