Sous Chef

OTG • Houston, TX

6d • Onsite

About The Position

The Sous Chef supports site-level culinary and service teams with hands-on expertise, helping deliver exceptional guest experiences and bring the company’s culinary vision to life. The role includes cooking, leading, training, and mentoring Line Cooks, while collaborating with chef partners and culinary leadership. The Sous Chef helps maintain food quality, safety, and cleanliness; develops team members’ cooking, food-safety, and operational skills; identifies and addresses quality or service gaps; and ensures menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction. The position also builds collaborative relationships across the business, supports culinary initiatives, and models the company’s values of Care, Continuous Improvement, Quality, and Teamwork. The role is located at IAH Airport and reports to the Airport Chef.

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 using Microsoft Suite and kitchen management software.
• Flexibility to work varied hours, including early mornings, nights, weekends, holidays, and during inclement weather.

Nice To Haves

• A 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 help deliver exceptional guest experiences.
• Train, coach, and mentor Line Cooks and other Crewmembers in cooking techniques, food safety, and daily operations.
• Monitor food quality, safety, and cleanliness, and uphold health and safety standards.
• Identify 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 values of Care, Continuous Improvement, Quality, and Teamwork.

Benefits

• $60,000–$65,000 compensation range.
• Bonus eligibility.

What This Job Offers

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