Fine-Dining Sous Chef: Lead, Mentor & Innovate

55 Seventy; Houston (TX); On-site; USD 60,000 - 85,000; Full time

Job summary

55 Seventy is seeking an experienced Sous Chef to serve as the third-in-command in the kitchen, supporting the Chef team and leading the AM prep and line staff during service.

The role emphasizes high standards of taste, presentation, hygiene, and consistency, with responsibility for menu development, quality control, and coordinating with service staff for seamless FOH/BOH operations.

Qualifications

• Formal culinary training or substantial equivalent professional experience.
• Deep knowledge of classical and contemporary cooking techniques.
• Strong leadership and communication skills under pressure.
• Ability to coordinate prep, service, inventory and staff simultaneously.

Responsibilities

• Direct and coordinate day-to-day kitchen activities for AM prep and line team.
• Lead kitchen operations in the absence of senior chefs during service.
• Mentor and train kitchen staff to uphold standards and teamwork.
• Oversee line prep, plating, and banquet kitchen duties.
• Collaborate on menu development with the CDC and Executive Sous Chef.
• Manage food quality, portioning, presentation, and tastings.
• Monitor sanitation, safety, and compliance with SOPs.
• Coordinate with service staff for seamless FOH/BOH operations.
• Assist with staff scheduling, kitchen setup and breakdown.

Skills

Team leadership

Line cook supervision

Menu development

Quality control

Food safety

Education

Culinary arts degree or certificate

Job description

55 Seventy is seeking an experienced Sous Chef to serve as the third-in-command in the kitchen, supporting the Chef team and leading the AM prep and line staff during service.

The role emphasizes high standards of taste, presentation, hygiene, and consistency, with responsibility for menu development, quality control, and coordinating with service staff for seamless FOH/BOH operations.