Sous Chef

OTG•Houston, TX

7d•$60,000 - $65,000•Onsite

About The Position

The Sous Chef supports site-level culinary and service teams through hands-on culinary expertise and helps deliver exceptional guest experiences. The role includes cooking, leading, training, and mentoring Line Cooks, collaborating with Chef partners, and helping shape the culinary team. The Sous Chef supports training, monitors food quality, safety, and cleanliness, coaches team members, identifies opportunities to improve guest experience, and partners with culinary leadership to ensure menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction. The role also builds collaborative relationships across the business and models OTG’s values of Care, Continuous Improvement, Quality, and Teamwork.

Requirements

At least 3 years of Sous Chef experience in a fast-paced, high-impact 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 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 a commitment to elevating guest experiences.
Ensure training materials and processes empower Crewmembers to 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.
Identify and address quality or service gaps and drive continuous improvement in the 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 OTG’s core values: Care, Continuous Improvement, Quality, and Teamwork.
Cook, lead, train, and mentor Line Cooks.