Jr. Sous Chef

WHO WE’RE SEEKING:

We’re seeking a unique individual who will embody the heart and soul of the Fort Worth Stockyards while caring deeply about our brand and community – someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our team members, guests, and community.

We want to work with someone who brings a spirit of fun, authenticity, collaboration, and genuine hospitality to their life and work.

The right Jr. Sous Chef will be as inspired and passionate about this vision as we are. Care for people, a belief in the power of community, and the desire to create extraordinary experiences drive us. You must apply if these things also drive you!

ROLE SUMMARY: The Jr. Sous Chef supports daily culinary operations for H3 Ranch, ensuring high-quality food production, consistent presentation, and exemplary service aligned with our standards. This role leads culinary teams during assigned shifts, upholds sanitation and safety standards, and supports menu development while embodying the authentic, warm, and pioneering spirit of the Fort Worth Stockyards.

ESSENTIAL FUNCTIONS:

• Lead and support daily kitchen operations, ensuring all food is prepared according to recipes, quality standards, presentation guidelines, and guest expectations.
• Supervise and coordinate cooks and culinary team members during assigned shifts, ensuring productivity, teamwork, and high performance in all production areas.
• Assist the Chef de Cuisine with menu development, culinary creativity, cost control, and alignment with brand standards.
• Prepare and cook food items across all stations, including hot line, pantry, banquets, and special events, as business needs require.
• Estimate and communicate daily production needs, ensuring appropriate prep levels and readiness for service.
• Ensure strict compliance with sanitation, safety, and food-handling procedures, including temperature checks, labeling, storage, and workstation cleanliness.
• Inspect quality of raw and cooked products, ensuring consistency in flavor, presentation, and culinary standards.
• Train, coach, and mentor culinary associates, identifying developmental needs and providing feedback to support growth and performance.
• Maintain proper inventory and ordering processes, including receiving, storage, rotation, and equipment maintenance reporting.
• Support guest satisfaction efforts by engaging with guests as appropriate, handling concerns, and delivering a memorable dining experience.
• Ensure complete knowledge of hotel, department, and safety procedures.
• All other duties as assigned.

ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move for extended periods.
• Must be able to lift, carry, and move up to 50 lbs regularly.
• Comfortable working in hot/cold environments (e.g., kitchen, walk-ins).
• Ability to handle sharp knives, commercial kitchen equipment, and cleaning chemicals safely.

SUPERVISORY RESPONSIBILITIES:

• Assist with supervision of Cooks, Line Cooks, Prep Cooks, and other culinary support roles as assigned.
• Responsible for training, task delegation, and ensuring adherence to culinary, sanitation, and safety standards.