Sous Chef

Company DescriptionWish You Were Here Group is a hospitality and lifestyle group specializing in creating unique dining experiences inspired by global travel. Known for its diverse portfolio of restaurants, cafes, and bars, the group delivers delicious cuisine, creative cocktails, and exceptional service in beautifully designed spaces. Each venue reflects a distinct cultural influence, offering guests a global escape. With locations in Las Vegas, Los Angeles, New York City, Scottsdale, and Dallas the group continues to expand its footprint to new destinations. Wish You Were Here Group is committed to curating memorable experiences for its guests.Èlephante is seeking an experienced and driven Sous Chef to join our team  Èlephante is a coastal Italian restaurant known for its high-energy atmosphere, scratch kitchen, and high-volume service. The Sous Chef plays a key leadership role in supporting kitchen operations, maintaining quality and consistency, and leading the team during service. We are seeking an experienced and passionate Sous Chef for a full-time, on-site position located in the Dallas Area. We are looking for a strong, hands-on kitchen leader who thrives in fast-paced environments and is passionate about food, team development, and operational excellence.  What We’re Looking For:3+ years of experience in a kitchen leadership role (Sous Chef, Jr. Sous Chef, or Lead Line Cook) Experience in high-volume, scratch kitchens strongly preferred Background in Italian or Mediterranean cuisine preferred Strong understanding of kitchen operations, organization, and service execution • Ability to lead, coach, and develop kitchen team members Strong communication and leadership skills Ability to stay organized and composed during busy service Availability to work nights, weekends, and holidays Responsibilities: Support the Executive Chef in overseeing daily kitchen operations Lead the kitchen team during service to ensure quality, consistency, and efficiency • Maintain high standards for food preparation, presentation, and cleanliness • Train, coach, and develop line cooks and prep staff Monitor station setup, organization, and execution during service Ensure compliance with all food safety and sanitation standards Assist with ordering, inventory, and kitchen organization Support scheduling and labor management as needed Financial & Operational Responsibilities:Assist in managing food cost and inventory control Support ordering processes and vendor communication Contribute to maintaining efficient labor usage and kitchen productivity Help monitor kitchen performance and identify areas for improvement Compensation & Benefits: $70,000 – $75,000 annually + Bonus & Benefits Performance-based bonus opportunities Flexible scheduling Opportunities for growth within a growing hospitality group Employee dining benefits  Join a team that prides itself on quality, consistency, and strong leadership in a high-volume kitchen environment.  Èlephante is an equal opportunity employer. This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with the job. Company reserves the right to make changes in the above job description and all other duties assigned. Nothing herein shall restrict Company management’s right to assign or reassign tasks, duties, or responsibilities to this job at any time.