Head Sous Chef: Lead, mentor, and elevate hospitality

JOEY Restaurant Group; Houston (TX); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Career development, education, and成长

Medical, dental, vision, life 보험

Discounted employee shift meals

10% discount for self and guests

Discounted clothing retailer

Referral bonus program

Sales competitions and rewards

Paid vacation

Paid sick leave

Job summary

JOEY Restaurants in Houston seeks a Sous Chef or Head Sous Chef to lead a high-volume kitchen. You will manage labor, costs, and quality, ensuring consistent, iconic culinary experiences for guests while coaching the team to continuous learning and development.

The role emphasizes hands-on leadership in a fast-paced, team-driven environment, with salary ranges from $60,000 to $80,000 per year depending on experience. This is a full-time, on-site position with comprehensive benefits.

Qualifications

• 3+ years culinary experience.
• Must have or be able to obtain valid local/state Food Handler permits.
• Passion for hospitality and world-class experiences.
• Thrive in a dynamic, fast-paced environment.

Responsibilities

• Lead and develop your kitchen team and ensure quality output.
• Support the team in preparation and recipe standard execution.
• Maintain clean, sanitary prep and cooking areas.
• Keep refrigerators, ovens, and storage organized and safe.
• Train staff on equipment use and safety procedures.
• Assist with recruitment and onboarding of team members.
• Support training and development for technical skills and standards.
• Communicate daily goals and provide feedback to partners.
• Manage in-store budgets, food costs, and labor.
• Deliver Iconic Hospitality and uphold guest experience standards.
• Follow all food service safety precautions and procedures.

Skills

Culinary skills

Team leadership

Budgeting

Food safety

Job description

JOEY Restaurants in Houston seeks a Sous Chef or Head Sous Chef to lead a high-volume kitchen. You will manage labor, costs, and quality, ensuring consistent, iconic culinary experiences for guests while coaching the team to continuous learning and development.

The role emphasizes hands-on leadership in a fast-paced, team-driven environment, with salary ranges from $60,000 to $80,000 per year depending on experience. This is a full-time, on-site position with comprehensive benefits.