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Chef Sous Chef Jobs in Texas (NOW HIRING)

Aramark

Executive Sous Chef - Aramark Nexus

Amarillo, TX · On-site

$59K - $75K/yr

If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume culinary leader interested in joining Aramark Nexus, please ...

Aramark

Executive Sous Chef - Aramark Nexus

Amarillo, TX · On-site

$59K - $75K/yr

If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume culinary leader interested in joining Aramark Nexus, please ...

Aramark

Executive Sous Chef - Aramark Nexus

Amarillo, TX · On-site

$59K - $75K/yr

If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume culinary leader interested in joining Aramark Nexus, please ...

Seasons 52

Sous Chef

Houston, TX · On-site

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Eddie V's

Sous Chef

Austin, TX

$49K - $66K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Houston, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Plano, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

The Capital Grille

Sous Chef

Houston, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Plano, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

The Capital Grille

Sous Chef

Houston, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Houston, TX · On-site

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

The Capital Grille

Sous Chef

Houston, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Plano, TX · On-site

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Eddie V's

Sous Chef

Austin, TX · On-site

$49K - $66K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Houston, TX

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Eddie V's

Sous Chef

Austin, TX

$49K - $66K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Capital Grille

Sous Chef

Houston, TX · On-site

$47K - $64K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Seasons 52

Sous Chef

Plano, TX

$46K - $63K/yr

The Sous Chef contributes to building top line sales and guest count through the delivery of a competitively superior team member and guest experience. The Sous Chef supports the Executive Chef to ...

Warwick Hotel

Sous Chef

Dallas, TX · On-site

$49K - $66K/yr

The Sous Chef plays a critical role in supporting the Executive Chef to ensure the smooth and efficient operation of the kitchen. This position is responsible for overseeing daily food preparation ...

Love Management Inc

Sous Chef

Fort Worth, TX · On-site

$50K - $65K/yr

Vision insurance Chef Tim Love is seeking a talented and driven Sous Chef to join our culinary team. We are looking for an individual who is passionate about food, dedicated to excellence, and ...

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All JobsChef Sous Chef JobsChef Sous Chef Jobs in Texas

Chef Sous Chef information

See Texas salary details

$28.4K

$55K

$72.2K

How much do chef sous chef jobs pay per year?

As of Aug 23, 2026, the average yearly pay for chef sous chef in Texas is $54,966.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,600.00 and $62,900.00 per year, depending on experience, location, and employer.

What is a chef sous chef?

A Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help manage kitchen staff, oversee food preparation, and ensure that dishes are made to high standards. Sous Chefs also assist in menu planning, inventory control, and maintaining kitchen safety and cleanliness. Their role is vital for the smooth operation of a professional kitchen, as they often step in to lead when the Executive Chef is unavailable.

What are the key skills and qualifications needed to thrive as a sous chef?

To thrive as a Sous Chef, you need strong culinary skills, kitchen management experience, and formal training such as a culinary degree or relevant certifications. Familiarity with kitchen equipment, inventory management systems, and food safety regulations is essential. Leadership, teamwork, and effective communication are vital soft skills for overseeing staff and ensuring smooth kitchen operations. These abilities are crucial for maintaining high food quality, efficient service, and a positive work environment.

How does a sous chef typically collaborate with other kitchen staff to ensure smooth service?

As a Sous Chef, you play a vital role in coordinating the kitchen team to ensure that dishes are prepared efficiently and to a high standard. You’ll often act as a bridge between the Executive Chef and the rest of the kitchen staff, communicating menu changes, special requests, and timing for courses. Daily responsibilities include supervising line cooks, assisting with prep work, and stepping in to resolve any issues that arise during service. Strong teamwork and communication skills are essential, as you’ll be guiding staff, managing workflow, and helping maintain a positive, productive kitchen environment.

What is the difference between Chef Sous Chef vs Line Cook?

AspectChef Sous ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentOversees kitchen operations, manages staffPrepares specific dishes on the line
ResponsibilitiesSupervises kitchen staff, ensures qualityExecutes cooking tasks, follows recipes

The Chef Sous Chef holds a supervisory role, overseeing kitchen operations and staff, while the Line Cook focuses on preparing dishes on the line. The Sous Chef typically has more experience and responsibilities, including quality control and training, whereas the Line Cook specializes in executing specific menu items efficiently.

How much is a chef sous chef paid?

A sous chef's salary varies depending on location, experience, and establishment size, but typically ranges from $40,000 to $70,000 annually. In high-end restaurants or metropolitan areas, salaries can exceed $80,000. Skills in culinary techniques and management often influence compensation levels.

What does a chef sous chef actually do?

A sous chef is the second-in-command in a kitchen, responsible for assisting the head chef with daily operations, supervising kitchen staff, and ensuring food quality and safety standards are met. They often oversee food preparation, manage inventory, and step in to lead during the head chef's absence.

What are the most commonly searched types of Chef Sous Chef jobs in Texas?

The most popular types of Chef Sous Chef jobs in Texas are:

What cities in Texas are hiring for Chef Sous Chef jobs?

Cities in Texas with the most Chef Sous Chef job openings:

Chef Sous Chef jobs near you
Infographic showing various Chef Sous Chef job openings in Texas as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $54,966 per year, or $26.4 per hour.

Executive Sous Chef - Aramark Nexus

Aramark

Amarillo, TX • On-site

$59K - $75K/yr

Full-time

Posted 12 days ago

Aramark rating

5.9

Company rating: 5.9 out of 10

Based on 1,272 frontline employees who took The Breakroom Quiz

396th of 496 rated business services

Job description

Aramark Nexus is seeking experienced Executive Sous Chef candidates who are interested in future culinary leadership opportunities across Nexus locations throughout the United States. If you are an Executive Sous Chef, Sous Chef, Chef Manager, Senior Sous Chef, Culinary Manager, Food Production Manager, or high-volume culinary leader interested in joining Aramark Nexus, please apply to be considered for current and future opportunities.
Aramark Nexus opportunities are often located in remote or unique workforce community environments where our teams support large-scale hospitality, food service, residential, facilities, transportation, recreation, wellness, housekeeping, maintenance, retail, safety, and guest services operations. These roles are designed for culinary leaders who can support high-volume production, lead teams, maintain food quality, and execute a consistent guest experience in complex operating environments.
The Executive Sous Chef supports daily culinary operations in a high-volume Nexus food service environment. This role helps oversee multi-concept dining, production, food preparation, recipe execution, safety, sanitation, inventory, ordering, team leadership, and service standards. The Executive Sous Chef works closely with the Executive Chef or senior culinary leader and may supervise Chef Managers, cooks, production teams, and other kitchen employees.
This is a hands-on culinary leadership role. The right candidate will be comfortable leading from the floor, supporting daily production, expediting service during peak periods, training kitchen leaders, holding standards, managing food cost, and ensuring the culinary operation is prepared, organized, safe, and ready for service.
Nexus is looking for builders and operators. This role is a strong fit for culinary leaders who have helped open, improve, stabilize, or scale high-volume food service operations and who understand how to execute with urgency, quality, discipline, and hospitality.
If you are interested in future Executive Sous Chef opportunities with Aramark Nexus, please apply.
Room and Board
Many Aramark Nexus opportunities are based in remote or residential workforce community locations. Depending on the assignment, Aramark employees may have access to free on-site accommodations as part of their employment.
These accommodations are designed to support employees working in unique operating environments where living on site may be part of the experience. Meals may also be included for Aramark staff while assigned to the location.
About Aramark Nexus
Aramark Nexus is redefining workforce communities for the industries building the future. Nexus develops and operates hospitality-driven workforce communities that support major infrastructure, energy, technology, and industrial projects across the United States.
Our communities provide housing, dining, recreation, wellness, transportation, housekeeping, facilities, guest services, and support services designed to create an exceptional living experience for residents working on critical projects.
Unlike traditional workforce housing operations, Nexus is built around a hospitality-first philosophy. We believe residents deserve an experience that feels more like a premium hotel or resort than a temporary work camp. Our culinary teams help create environments where people can recharge, connect, and perform at their best.
For candidates looking for Executive Sous Chef, Sous Chef, Chef Manager, Culinary Manager, food service leadership, high-volume production, or remote hospitality culinary opportunities, Aramark Nexus offers the opportunity to lead meaningful work, develop teams, and help shape the future of workforce hospitality.
Job Responsibilities
Culinary leadership and operations
  • Support daily culinary operations across high-volume Nexus dining environments.
  • Help oversee multi-concept, multi-station, residential dining, production, and service operations.
  • Ensure culinary standards, recipe execution, food quality, portion control, presentation, and service standards are consistently met.
  • Support menu development, recipe standardization, production planning, and culinary execution in partnership with the Executive Chef or senior culinary leader.
  • Manage high-volume production to meet guest demand while supporting efficient service flow and consistent food quality.
  • Expedite service during peak periods to maintain smooth kitchen workflow, timely service, and a strong guest experience.
  • Monitor food preparation, holding, temperature standards, production pars, and final presentation.
  • Help identify operational gaps and support practical solutions that improve quality, service, safety, and efficiency.

Team management and supervision
  • Supervise Chef Managers, cooks, production teams, and other culinary employees as assigned.
  • Provide clear performance expectations, regular feedback, coaching, and development for culinary leaders and hourly team members.
  • Support scheduling and labor allocation across front-of-house and back-of-house food service needs.
  • Train supervisory staff and kitchen employees on leadership practices, recipe consistency, portion control, equipment operation, food safety, and production standards.
  • Foster a positive kitchen culture built on teamwork, accountability, urgency, hospitality, and safety.
  • Partner with culinary leadership to support onboarding, training, daily huddles, shift communication, and team development.
  • Reward and recognize employees for strong performance, teamwork, safety, and service.

Financial and inventory control
  • Monitor food costs through portion control, waste reduction, production planning, and disciplined prep management.
  • Support ordering and inventory management to ensure proper stock levels without over-purchasing.
  • Review waste logs, production needs, and inventory trends with culinary leaders to adjust production pars and improve efficiency.
  • Support labor management, cost control, inventory accuracy, purchasing discipline, and operational reporting.
  • Help ensure authorized suppliers, approved products, and Aramark procurement processes are followed.
  • Use production data, guest demand, inventory movement, and service trends to support decision-making.

Safety, sanitation, and compliance
  • Enforce food safety, sanitation, workplace safety, and quality assurance standards across culinary operations.
  • Support HACCP, ServSafe, local health department, Aramark SAFE, and Quality Assurance compliance.
  • Conduct daily inspections of stations, production areas, walk-ins, storage areas, equipment, and sanitation practices.
  • Ensure proper temperature logging, allergen protocols, labeling, dating, storage, and food handling practices.
  • Support equipment operation, cleanliness, maintenance needs, and safe use of kitchen tools and systems.
  • Follow all applicable policies, rules, and regulations, including those related to safety, health, wage and hour, food handling, and workplace expectations.
  • Perform other duties as assigned.

Qualifications
  • Must be 18 years of age or older.
  • Requires 3 or more years of culinary management experience in a high-volume food service, hospitality, dining, or production environment.
  • Experience managing subordinate supervisors, Chef Managers, kitchen leads, cooks, or culinary teams required.
  • Culinary degree, formal culinary training, apprenticeship, or equivalent professional experience preferred.
  • ServSafe Manager certification required or ability to obtain based on business requirements.
  • Strong knowledge of culinary production, food safety, sanitation, recipe execution, portion control, and kitchen operations.
  • Experience supporting high-volume equipment, production schedules, service execution, and prep management.
  • Strong communication skills with the ability to lead, coach, and work collaboratively under pressure.
  • Ability to manage multiple priorities in a fast-paced culinary environment.
  • Ability to support labor scheduling, inventory systems, ordering, waste tracking, and basic financial controls.
  • Strong computer skills, including Microsoft Office, email, and basic reporting or inventory tools.
  • Ability to work on site in remote or residential workforce community locations throughout the United States, depending on business needs.
  • Ability to work a flexible schedule that may include days, evenings, weekends, holidays, and extended operational needs.
  • Ability to stand, walk, bend, lift, and work in a physically active kitchen environment.

Preferred Experience
  • Experience as an Executive Sous Chef, Senior Sous Chef, Sous Chef, Chef Manager, Culinary Manager, Food Production Manager, or high-volume kitchen leader.
  • Experience in workforce communities, remote hospitality, resorts, hotels, large-scale residential dining, corporate dining, campus dining, healthcare food service, senior living, sports and entertainment, industrial dining, contract food service, or high-volume restaurant operations.
  • Experience overseeing multi-station, multi-concept, or large-scale dining operations.
  • Experience managing Chef Managers, supervisors, cooks, prep teams, production teams, stewards, and kitchen support staff.
  • Experience opening, mobilizing, improving, stabilizing, or scaling culinary operations.
  • Experience with food cost, labor scheduling, inventory, ordering, procurement, waste management, recipe standardization, and production planning.
  • Experience supporting allergen controls, HACCP, ServSafe, health department standards, sanitation, and Quality Assurance expectations.
  • Experience working in a 24/7 operation where consistency, speed, safety, hospitality, and operational follow-through are essential.

What Aramark employees say

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About Aramark

Sourced by ZipRecruiter

The people of Aramark proudly serve millions of guests every day through food, facilities, and uniform services in 19 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at or connect with us on Facebook, Instagram and Twitter.

Industry

Hospitality services and facilities support services

Company size

10,000+ Employees

Headquarters location

Philadelphia, PA, US

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