Junior Sous Chef

The Mavericks Performance & Training Center serves as the primary training, practice, performance, and hospitality facility for the Dallas Mavericks NBA organization. Designed to support elite athletic performance and world-class hospitality operations, the facility combines premium amenities, elevated food-and-beverage experiences, and a culture centered on professionalism, teamwork, discipline, and excellence.

The hospitality operation supports players, coaches, executives, corporate partners, VIP guests, and special events throughout the year. Operating in a dynamic, high-performance environment, the Mavericks Performance & Training Center seeks culinary professionals who are passionate about execution, leadership development, and the delivery of exceptional hospitality experiences.

This is a unique opportunity to grow your culinary leadership career within one of the most respected organizations in professional basketball.

Position Summary

The Junior Sous Chef serves as an emerging culinary leader, supporting the Executive Sous Chef and Director of Culinary Operations in the daily management and execution of kitchen operations throughout the Mavericks Performance & Training Center.

This role is highly hands-on and requires strong culinary fundamentals, leadership potential, organizational skills, and a commitment to excellence. The Junior Sous Chef assists in supervising the culinary team, maintaining food quality standards, supporting operational efficiency, and ensuring consistent execution across all culinary programs, including player dining, executive dining, hospitality functions, VIP events, and special activations.

The ideal candidate is a strong cook who is ready to take the next step into kitchen leadership while continuing to develop operational, financial, and people-management skills.

Core Responsibilities: Culinary Execution & Food Quality

• Support daily kitchen operations and service execution.
• Ensure menu items are prepared according to established recipes, standards, and presentation guidelines.
• Conduct line checks and monitor food quality throughout service periods.
• Assist with maintaining consistency in flavor, temperature, presentation, and portion control.
• Lead by example through strong culinary execution and professionalism.
• Support production for player dining, executive dining, VIP hospitality, and special events.

Kitchen Leadership & Team Support

• Assist in supervising cooks, prep cooks, and culinary support staff.
• Support training, coaching, and onboarding of new culinary team members.
• Reinforce company standards related to food quality, cleanliness, safety, and professionalism.
• Assist with station assignments and daily shift execution.
• Foster teamwork, accountability, and a positive kitchen culture.
• Help develop future culinary talent through mentorship and hands-on coaching.

Operational Excellence

• Ensure stations are properly stocked, organized, and service-ready.
• Support inventory management, receiving, storage, and product rotation procedures.
• Monitor prep production levels and communicate operational needs to leadership.
• Assist in maintaining kitchen organization and operational efficiency.
• Ensure compliance with all culinary SOPs and operational standards.
• Support execution of VIP functions, team events, and special hospitality activations.

Food Safety & Compliance

• Maintain compliance with all food safety, sanitation, and health department regulations.
• Ensure proper food handling, storage, labeling, and temperature controls.
• Promote a safe and organized work environment.
• Assist in maintaining cleanliness and sanitation throughout all culinary work areas.
• Ensure all team members adhere to established safety procedures.

Financial Awareness & Cost Control

• Support portion-control and waste-reduction initiatives.
• Assist with inventory counts and product management.
• Promote responsible product utilization and cost-conscious kitchen practices.
• Help identify opportunities to improve operational efficiencies and reduce waste.

Qualifications & Experience Required Qualifications

• Minimum 2–4 years of progressive culinary experience in a high-volume hospitality environment.
• Previous experience as a Lead Line Cook, Kitchen Supervisor, or equivalent leadership role preferred.
• Strong culinary fundamentals, cooking techniques, and food preparation skills.
• Knowledge of food safety, sanitation, and kitchen operations.
• Strong organizational and communication skills.
• Ability to work effectively under pressure while maintaining attention to detail.
• Flexible schedule including evenings, weekends, holidays, and special events.

Preferred Qualifications

• Culinary degree or formal culinary training.
• Experience in sports hospitality, hotels, private clubs, catering, or premium dining environments.
• Experience supporting large-scale hospitality operations.
• Previous leadership or supervisory experience.

Leadership Competenci…