Sous Chef

OTG • Houston, TX

21d • 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, while collaborating with world-class Chef partners and contributing to the culinary team’s development.

The Sous Chef champions effective training, monitors food quality, safety, and cleanliness, and upholds health and safety standards. The role also includes coaching team members, identifying ways to improve guest experience and kitchen performance, and partnering with culinary leadership to ensure menus and products meet standards for flavor, cost efficiency, operational success, and guest satisfaction. The Sous Chef builds collaborative relationships across the business and models OTG’s values of Care, Continuous Improvement, Quality, and Teamwork.

The position is located at IAH Airport and reports to the Airport Director. Compensation is $60,000–$65,000.

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.
• Comfortable 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 improving guest experiences.
• Ensure training materials and processes help Crewmembers deliver consistently outstanding cuisine.
• Monitor food quality, safety, and cleanliness, upholding health and safety standards.
• Coach and develop internal talent in cooking techniques, food safety, and daily operations.
• 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 OTG’s core values of Care, Continuous Improvement, Quality, and Teamwork.

What This Job Offers

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