Sous Chef Jobs in Texas
Sous chef jobs in Texas are active across a broad range of settings, from upscale hotel dining rooms and independent fine-dining restaurants to large casino resorts and fast-growing regional chains, with openings at every level from junior sous chef to executive sous chef. Houston, Dallas, and San Antonio account for the largest share of postings, anchored by hospitality groups like Landry's, Marriott Hotels, and Whataburger's corporate food operations. The most consistent demand in Texas is for sous chefs with expertise in Tex-Mex and Southern cuisine, large-volume banquet production, and farm-to-table menu development. Find a role that fits below and apply directly.
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Showing 5 of 25+ Sous Chef jobs
INTRODUCTION
Omni PGA Frisco Resort blends the warmth of Texas hospitality with refined comfort. Guests can unwind in one of 500 thoughtfully designed rooms and suites, or embrace the spirit of the Lone Star State in one of 10 private ranch houses. With four shimmering pools—including an adults-only rooftop infinity pool—plus the serene Mokara Spa and 13 unique food and beverage destinations, every stay is an experience to savor. Whether you're planning a weekend retreat or marking a special occasion, this is Frisco at its most unforgettable.
Ryder Cup Grille features all day dining, honest fare, and friendly service. It is the place for an “after round” dose of Texas charm and comfort.
ROLE AND RESPONSIBILITIES
The Sous Chef will provide technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlet.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
- Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
- Scheduling of staff according to budget and business forecast.
- Provide kitchen support for food and beverage outlet functions.
- Oversee proper handling and tracing of food returns.
- Directs proper sanitation of all kitchen facilities and equipment.
- Comply with EcoSure & health code standards for sanitation.
- Ensures that all kitchen equipment is in good working order.
- Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
- Provide support and leadership to accomplish our Medallia food quality score.
- Checks and controls sign-in and sign-out procedures for kitchen staff.
- Perform any other job related duties as assigned.
BASIC QUALIFICATIONS
- Must have previous culinary leadership experience.
- Candidate must be creative and up to speed on new concepts and food trends.
- Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
- Able to set priorities for the culinary team and provide feedback to others that enhances performance.
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
- Eye/hand coordination needed to use all kitchen equipment.
- Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
- Must be proficient with computers.
- Serve Safe certified food manager.
- Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
- Must be able to work a variety of shifts, including weekends and holidays.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
INTRODUCTION
Omni PGA Frisco Resort blends the warmth of Texas hospitality with refined comfort. Guests can unwind in one of 500 thoughtfully designed rooms and suites, or embrace the spirit of the Lone Star State in one of 10 private ranch houses. With four shimmering pools—including an adults-only rooftop infinity pool—plus the serene Mokara Spa and 13 unique food and beverage destinations, every stay is an experience to savor. Whether you're planning a weekend retreat or marking a special occasion, this is Frisco at its most unforgettable.
Ryder Cup Grille features all day dining, honest fare, and friendly service. It is the place for an “after round” dose of Texas charm and comfort.
ROLE AND RESPONSIBILITIES
The Sous Chef will provide technical and administrative assistance to the Executive Sous Chef, ensuring effective operation of the kitchen and food production outlet.
Responsibilities:
- Manage the daily production, preparation and presentation of all food for the hotel's restaurant operation to ensure a quality, consistent product is produced which conforms to all Omni Standards.
- Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
- Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
- Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
- Scheduling of staff according to budget and business forecast.
- Provide kitchen support for food and beverage outlet functions.
- Oversee proper handling and tracing of food returns.
- Directs proper sanitation of all kitchen facilities and equipment.
- Comply with EcoSure & health code standards for sanitation.
- Ensures that all kitchen equipment is in good working order.
- Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
- Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
- Provide support and leadership to accomplish our Medallia food quality score.
- Checks and controls sign-in and sign-out procedures for kitchen staff.
- Perform any other job related duties as assigned.
BASIC QUALIFICATIONS
- Must have previous culinary leadership experience.
- Candidate must be creative and up to speed on new concepts and food trends.
- Candidate must have proven leadership skills and must be able to train, develop, and motivate staff.
- Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
- Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
- Able to set priorities for the culinary team and provide feedback to others that enhances performance.
- Prior experience managing schedules, inventory, payroll, service recovery and associate relations matters required.
- Ability to clearly and pleasantly communicate both verbally and in writing in English with guests, management and co-workers, both in person and by telephone.
- Strong organizational skills with the ability to multi-task and provide guest follow up in a fast paced environment.
- Eye/hand coordination needed to use all kitchen equipment.
- Highly motivated self-starter focused on quality, organization, cleanliness and teamwork.
- Must be able to utilize culinary tools (knives, commercial equipment, etc) and taste/smell.
- Must be proficient with computers.
- Serve Safe certified food manager.
- Must be able to lift, push, pull and carry up to 40 lbs. Must be able to walk/stand for extended periods of time, with frequent bending and twisting.
- Must be able to work a variety of shifts, including weekends and holidays.
Omni Hotels & Resorts is an equal opportunity/AA/Disability/Veteran employer. The EEO is the Law poster is available using the following link:
EEOC is the Law Poster.
Omni Hotels & Resorts does not discriminate on the basis of any protected category with respect to the payment of wages.
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to: applicationassistance@omnihotels.com.
See All 25 Sous Chef Jobs in Texas
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Find Sous Chef JobsSous Chef Jobs by City in Texas
Where Texas roles are concentrated, by current openings.
Sous Chef Job Market in Texas
A snapshot from current Texas openings, updated as new roles post.
Who's Hiring
- Omni Hotels8
- White Lodging3
- Aramark1
- Dallas Country Club1
- Eataly Silicon Valley1
Top Industries Hiring
- Hospitality & Tourism4
- Food & Beverage3
- Sports & Recreation3
- Retail2
- Banking & Financial Services1
What Texas Employers Look For
The qualifications that appear most often in sous chef jobs across Texas.
- At least two years of line or kitchen leadership experience in a Texas restaurant or hotel environment
- Demonstrated ability to manage and train kitchen staff during high-volume service
- Strong knowledge of food safety standards and a current food handler certification from an accredited Texas provider
- Proficiency in cost control, inventory management, and ordering to meet budget targets
- Experience executing diverse menus including Tex-Mex, Southern, and American regional cuisines
- Culinary degree or equivalent vocational training from an accredited program preferred by most Texas employers
Sous Chef Jobs in Texas: Frequently Asked Questions
How do you become a sous chef in Texas?
The direct path starts with a culinary arts degree or certificate from a Texas program such as those offered at the Culinary Institute of America San Antonio, Le Cordon Bleu (historically present in Texas), or Austin Community College, followed by progressive kitchen experience. Texas does not issue a state sous chef license, but the Texas Department of State Health Services requires food handlers working in commercial kitchens to hold a valid food handler certificate, and many employers additionally require a Food Manager Certification through an accredited provider.
Which companies hire sous chefs in Texas?
Employers hiring sous chefs in Texas right now include Omni Hotels, White Lodging, and Aramark, based on current listings on Migrate Mate as of June 2026. Texas's large hospitality, gaming, and hotel-resort sector means many of the most active postings come from full-service hotel groups and entertainment dining concepts with a lasting presence across Houston, Dallas, and San Antonio.
Which Texas cities have the most sous chef jobs?
Austin, Dallas, and Frisco have the most sous chef openings in Texas right now. Houston and Dallas drive the largest share because of their size, dense concentrations of hotel properties, and diverse independent restaurant scenes, while San Antonio's tourism economy and major convention hotel infrastructure make it a consistent source of kitchen leadership openings throughout the year.
Are there remote sous chef jobs in Texas?
Yes, but they're rare. Sous chef work is fundamentally hands-on and kitchen-based, so most roles require a physical presence. About 0% of sous chef openings tied to Texas are remote or hybrid as of June 2026, and those positions tend to involve corporate culinary development, recipe testing coordination, or menu consulting rather than day-to-day kitchen management.
How can I get hired as a sous chef in Texas with little or no experience?
The most realistic entry point is moving up through a line cook or lead cook role at a larger Texas employer, where internal promotion paths are more structured. Hotel groups with sizable Texas footprints such as Marriott and Hilton run culinary training and development programs that advance kitchen staff into leadership. Earning a Food Manager Certification and completing a culinary certificate at a Texas community college strengthens any application, and volunteering to lead prep shifts or cover junior supervisor duties builds the documented leadership experience most sous chef postings require.
Where can I find and apply to sous chef jobs in Texas?
You can find and apply to sous chef jobs in Texas on Migrate Mate, which lists current Texas openings updated regularly. Search the listings for roles that match your background and experience level, then apply directly to the ones that fit.
See All 25 Sous Chef Jobs in Texas
Find roles in Texas that match your experience and apply in just a few clicks.
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