Fine Dining Sous Chef & Menu Innovation Lead

Thind Management; Spring (TX); On-site; USD 47,000 - 69,000; Full time

Job summary

Thind Management in Spring, Texas, seeks a skilled Sous Chef for a fine dining setting. You will assist the Head Chef, prepare high-quality dishes, and support the kitchen team to ensure smooth service.

The role requires culinary training or equivalent experience, strong leadership, and the ability to work evenings, weekends, and holidays. You will contribute to menu development, cost control, and safety standards.

Qualifications

• Leadership qualities to guide a kitchen team
• Strong communication with Head Chef and staff
• Excellent organizational skills and attention to detail
• Ability to remain calm and effective under high-pressure service
• Passion for culinary arts and guest experience
• Knowledge of health, safety, and sanitation regulations in a kitchen
• Flexibility to work evenings, weekends, and holidays

Responsibilities

• Assist Head Chef in planning and directing food preparation and culinary activities.
• Collaborate on innovative and appealing menu items and seasonal menus.
• Oversee kitchen operations during Head Chef's absence and manage staff.
• Monitor inventory and order supplies as needed.
• Train and mentor kitchen staff and maintain a positive work environment.
• Conduct regular quality checks to ensure high standards and address issues.
• Ensure health and safety compliance, proper handling and sanitation.

Skills

Leadership

Communication

Organizational skills

Pressure management

Culinary passion

Health & safety knowledge

Flexibility

Education

Culinary degree or equivalent professional experience

Job description

Thind Management in Spring, Texas, seeks a skilled Sous Chef for a fine dining setting. You will assist the Head Chef, prepare high-quality dishes, and support the kitchen team to ensure smooth service.

The role requires culinary training or equivalent experience, strong leadership, and the ability to work evenings, weekends, and holidays. You will contribute to menu development, cost control, and safety standards.