Sous Chef

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 sick leave
• Paid time off
• Monthly discretionary bonus potential

Responsibilities:

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Assist in overseeing weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

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

#LI-CM1

Pay Range: USD $75,000.00 - USD $85,000.00 /Yr.