Sous Chef
The Post Oak, Fort Worth, TX, United States
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
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
Responsibilities
Delivers an exceptional guest experience by championing a “Do Whatever It Takes” service philosophy, fostering a culture of hospitality, accountability, and hands‑on leadership that reflects the standards of a premier steakhouse.
Partners closely with the Executive Chef to lead and inspire a high‑performing back‑of‑house team within an upscale, fine‑dining kitchen. Supports ongoing training, mentorship, performance feedback, and professional development to ensure culinary excellence and consistency.
Upholds the standards of a high‑end steakhouse concept, emphasizing precision cooking techniques, premium protein handling, plate presentation, and execution that aligns with an elevated dining experience.
Drives financial performance by achieving or exceeding budgeted labor goals and managing controllable costs through effective scheduling, forecasting, and operational discipline.
Oversees inventory management, including weekly and monthly counts, ordering, and cost control of high‑quality proteins, specialty ingredients, and kitchen supplies to ensure freshness, availability, and minimal waste.
Maintains impeccable sanitation and organization standards, ensuring all kitchen operations comply with OSHA regulations, food safety protocols, and internal brand expectations in a refined, high‑volume fine‑dining environment.
Leads by example on the floor and in the kitchen, maintaining calm, professionalism, and attention to detail during peak service periods to support seamless execution and an elevated guest experience.
Qualifications
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
EOE
Pay Range
USD $68,000.00 - USD $78,000.00 /Yr.
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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
Responsibilities
Delivers an exceptional guest experience by championing a “Do Whatever It Takes” service philosophy, fostering a culture of hospitality, accountability, and hands‑on leadership that reflects the standards of a premier steakhouse.
Partners closely with the Executive Chef to lead and inspire a high‑performing back‑of‑house team within an upscale, fine‑dining kitchen. Supports ongoing training, mentorship, performance feedback, and professional development to ensure culinary excellence and consistency.
Upholds the standards of a high‑end steakhouse concept, emphasizing precision cooking techniques, premium protein handling, plate presentation, and execution that aligns with an elevated dining experience.
Drives financial performance by achieving or exceeding budgeted labor goals and managing controllable costs through effective scheduling, forecasting, and operational discipline.
Oversees inventory management, including weekly and monthly counts, ordering, and cost control of high‑quality proteins, specialty ingredients, and kitchen supplies to ensure freshness, availability, and minimal waste.
Maintains impeccable sanitation and organization standards, ensuring all kitchen operations comply with OSHA regulations, food safety protocols, and internal brand expectations in a refined, high‑volume fine‑dining environment.
Leads by example on the floor and in the kitchen, maintaining calm, professionalism, and attention to detail during peak service periods to support seamless execution and an elevated guest experience.
Qualifications
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
EOE
Pay Range
USD $68,000.00 - USD $78,000.00 /Yr.
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