Reports To: Executive Chef

Location: LOMA TXMX (Choctaw Stadium – Arlington, TX)

Position Type: Full-Time, Salaried (Exempt)

Position Overview

LOMA TXMX is seeking a talented, high-energy, and disciplined Sous Chef to co-lead our culinary team. As the second-in-command, you will bridge the gap between creative culinary vision and flawless daily execution. You will oversee a high-volume kitchen that transitions seamlessly from bustling pre-game lunches to upscale, moody date-night dinners.

The ideal candidate has a deep passion for wood-fired cooking, premium proteins (like Wagyu skirt steak), and elevated Mexican flavors. You must thrive under pressure, possess strong leadership skills, and maintain rigorous standards of cleanliness and food safety.

Core Qualifications

• Experience: 3–5 years of culinary leadership experience in a high-volume, upscale casual, or fine-dining scratch kitchen. Experience with wood-fired grills/smokers and upscale Tex-Mex/Mexican cuisine is highly preferred.
• Leadership: Proven ability to train, mentor, and manage a diverse kitchen staff of 15+ line cooks and stewards.
• Technical Skills: Advanced knife skills, expert butchery, precise protein fabrication, and a deep understanding of multi-station kitchen lines (Saute, Grill, Prep, Expo).
• Certifications: Current Texas Food Manager Certification required.

Areas of Responsibility (AOR)

In the hospitality industry, a Sous Chef’s AORs define the specific pillars of the business they "own." At LOMA TXMX, these are divided into four main categories:

1. Culinary Execution & Quality Control (The Line)

• Standard Enforcement: Ensure every plate—from the Wagyu short rib enchiladas to the wood-fired oysters—meets strict flavor, temperature, and presentation specifications.
• Expediting (Expo): Master the "wheel" during high-volume periods (such as Texas Rangers home games), managing ticket times, directing line cooks, and communicating effectively with the Front of House (FOH).
• Station Readiness: Conduct daily line checks before every shift to ensure all stations are fully stocked, prepped, and holding food at safe temperatures.

2. Kitchen Operations & Team Leadership (The People)

• Staff Training: Onboard, train, and continuously mentor line cooks and prep cooks on execution, technique, and consistency.
• Scheduling & Labor: Assist the Executive Chef in drafting weekly BOH schedules, optimizing labor costs relative to projected restaurant volume and stadium event calendars.
• Morale & Culture: Foster a positive, respectful, and high-performance kitchen environment that minimizes turnover and promotes teamwork.

3. Inventory, Cost Control & Administration (The Business)

• Ordering & Receiving: Manage daily and weekly ordering of proteins, produce, and dry goods. Inspect all incoming shipments for quality and weight accuracy.
• Waste Management: Monitor food waste and execute proper inventory rotation (FIFO – First In, First Out) to maintain target food cost percentages.
• Yield Tracking: Oversee the butchery and prep programs to ensure maximum yield on high-cost items like prime beef and seafood.

4. Sanitation, Safety & Facilities (The Environment)

• Health Code Compliance: Maintain a health-department-ready kitchen 24/7. Enforce strict personal hygiene, cross-contamination prevention, and chemical safety standards.
• Equipment Maintenance: Ensure all kitchen equipment (including mesquite grills, walk-ins, and hoods) is properly cleaned, operated, and maintained.
• End-of-Shift Accountability: Oversee the nightly closing breakdown and deep-cleaning procedures to ensure the morning crew is set up for success.

Work schedule

• 10 hour shift
• Weekend availability
• Holidays

Supplemental pay

• Bonus pay

Benefits

• Paid time off
• Health insurance
• Dental insurance
• Vision insurance
• Employee discount
• Paid training