Sous Chef

Rice University•Houston, TX

2d•Onsite

About The Position

The Sous Chef is a key culinary leader within Rice Hospitality, supporting daily kitchen operations across both retail dining concepts and residential dining facilities, as well as catering and special events (if applicable). This role is responsible for supervising kitchen staff, maintaining food quality and consistency, and ensuring efficient production in a high-volume, multi-concept environment. The Sous Chef plays a critical role in executing diverse menus, supporting peak service periods, and upholding Rice Hospitality’s standards for culinary excellence, food safety, and guest experience across all dining platforms. The ideal candidate is a versatile culinary leader who can seamlessly transition between retail dining and residential dining operations (if applicable) while maintaining high standards of quality and efficiency. They are hands-on, adaptable, and experienced in high-volume production, with the ability to lead teams in both fast-paced service and structured dining environments. They bring a strong operational mindset, a passion for developing others, and a commitment to delivering consistent, high-quality food across all Rice Hospitality platforms.

Requirements

3+ years of culinary experience in high-volume retail, residential dining, or institutional foodservice environments
Previous supervisory or leadership experience required
Experience with batch cooking, station-based service, and/or catering production strongly preferred
Strong knowledge of food safety and sanitation standards
Ability to manage multiple priorities across different dining formats
Culinary degree or equivalent experience preferred
Strong working knowledge of food safety, sanitation, and HACCP principles
Demonstrated ability to maintain high standards of cleanliness and organization
Advanced culinary skills, including knife work, seasoning, tasting, and flavor evaluation
Excellent attention to detail and commitment to consistency
Ability to multitask, prioritize, and make sound decisions under pressure
Strong verbal communication and interpersonal skills
Proven ability to motivate, train, and lead teams effectively
Ability to read, interpret, and execute standardized recipes and production sheets
Proven ability to execute high-volume production while maintaining quality standards
Solid understanding of food cost control, inventory management, and kitchen operations
Flexibility to work evenings, weekends, and varied schedules

Nice To Haves

3-5 years of culinary experience in high-volume retail, residential dining, or institutional foodservice environments

Responsibilities

Support the Chef de Cuisine in overseeing daily food production across retail cafés, food concepts, and residential dining serveries.
Ensure consistency, quality, and presentation of all menu items across multiple service styles (à la carte, stations, batch cooking).
Lead and execute high-volume production for residential dining while maintaining speed and efficiency in retail service environments.
Assist with menu execution, seasonal updates, and concept-specific offerings.
Maintain proper food handling, storage, and labeling standards.
Supervise, train, and mentor cooks, lead cooks, and student employees across both retail and residential operations.
Assist with scheduling and labor deployment to support fluctuating volume between dining formats.
Provide real-time coaching during service to ensure efficiency, consistency, and adherence to standards.
Promote a collaborative culture that supports cross-utilization of staff between retail and residential dining.
Support execution of on-site and off-site catering events, including preparation, production, and breakdown (if applicable).
Ensure accurate and timely production of banquet and catering menus (if applicable).
Collaborate with front-of-house teams to deliver seamless event experiences.
Ensure compliance with all health, safety, and sanitation standards (HACCP, local regulations) across all kitchen environments.
Maintain clean, organized, and inspection-ready kitchens in both retail and residential settings.
Monitor proper use and care of kitchen equipment.
Assist with inventory management, ordering, and receiving across multiple outlets.
Support food cost control through portioning, waste reduction, and cross-utilization of product.
Maintain proper product rotation and storage (FIFO practices).
Open and secure kitchen facilities as required.
Receive and verify deliveries.
Address and resolve operational or food quality issues promptly.
Support continuous improvement initiatives within kitchen operations.