Sous Chef

OTG • Houston, TX

22d • $60,000 - $65,000 • Onsite

About The Position

The Sous Chef supports site-level culinary and service teams with hands-on expertise, helping deliver exceptional guest experiences and maintain smooth kitchen operations. The role involves cooking, leading, training, and mentoring Line Cooks, and collaborating with world-class Chef partners and culinary leadership. The Sous Chef helps ensure menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction while upholding food quality, safety, cleanliness, and health requirements. The position also contributes to continuous improvement and culinary initiatives, and models the company’s values of Care, Continuous Improvement, Quality, and Teamwork.

Requirements

• At least 3 years of Sous Chef experience in a fast-paced culinary environment.
• Strong understanding of FDA requirements and major metropolitan health codes.
• Expertise in food costing, menu planning, inventory management, and procurement.
• Excellent written and verbal communication skills.
• Comfort with Microsoft Suite and kitchen management software.
• Flexibility to work varied hours, including early mornings, nights, weekends, holidays, and inclement weather.

Nice To Haves

• Degree from an accredited culinary institution.
• Multiunit or multiconcept experience.
• Experience working with unionized teams.

Responsibilities

• Support site-level culinary and service teams with hands-on expertise and a commitment to elevating the guest experience.
• Ensure training materials and processes help Crewmembers deliver consistently outstanding cuisine.
• Monitor food quality, safety, and cleanliness, and uphold health and safety standards.
• Coach and develop internal talent in cooking techniques, food safety, and daily operations.
• Address quality or service gaps and drive continuous improvement across kitchens.
• Partner with culinary leadership to ensure menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction.
• Build collaborative relationships across the business to execute culinary initiatives.
• Model the company’s core values and help create a supportive workplace.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed