Growth-Minded Sous Chef: Lead Kitchen & Team

Credence - LG Brands; Houston (TX); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Weekly Payroll

Company Match 401(k)

Company-Subsidized Medical Insurance

Dental, Vision & Supplemental Benefits

Paid Time Off

Employee Dining Discounts

Career Growth & Development

Job summary

Levi Goode Brands in Houston is seeking a hands-on Sous Chef to join the culinary leadership team. You will partner with the Chef de Cuisine to drive daily kitchen execution, mentor cooks, and uphold quality, consistency, and hospitality across service.

You will lead station training, ensure recipe accuracy, manage portions, and partner with front-of-house leadership to deliver an exceptional guest experience. This role requires energy, organization, and calm leadership under pressure.

Qualifications

• Three+ years of progressive culinary leadership experience in high-volume, full-service or elevated hospitality environments.
• Strong knowledge of culinary fundamentals, prep systems, service execution, sanitation, allergen awareness, and cost controls.
• Proven ability to organize production, lead a team through busy service, coach others, and maintain composure under pressure.

Responsibilities

• Lead daily kitchen operations, production, line readiness, service execution, and opening/closing routines.
• Partner with the Chef de Cuisine to translate menus, recipes, prep systems, and culinary standards into consistent daily execution.
• Lead line checks, pre-shift meetings, station assignments, ticket pacing, and service communication during busy periods.

Skills

Culinary leadership

Menu translation

Line execution

Team development

Cost controls

Food safety

Communication

Education

Culinary degree

Job description

Levi Goode Brands in Houston is seeking a hands-on Sous Chef to join the culinary leadership team. You will partner with the Chef de Cuisine to drive daily kitchen execution, mentor cooks, and uphold quality, consistency, and hospitality across service.

You will lead station training, ensure recipe accuracy, manage portions, and partner with front-of-house leadership to deliver an exceptional guest experience. This role requires energy, organization, and calm leadership under pressure.