Lead Line Sous Chef – Authentic Italian Kitchen

Landry's; Houston (TX); On-site; USD 60,000 - 75,000; Full time

Benefits offered by this job

Training program

Career growth

Employee discounts

Health plans

Dental & Vision

Paid time off

Bonus potential

Job summary

Grotto is seeking a Sous Chef to lead daily kitchen operations in a fast‑paced, high‑volume environment. You will support the Executive Chef in managing back‑of‑house teams, training staff, and ensuring consistent, high‑quality Italian cuisine and flawless execution on every plate.

This on‑site role offers leadership growth, a comprehensive benefits program, and potential for discretionary bonuses. The ideal candidate brings at least 2 years of culinary management experience, strong cost

Qualifications

• Minimum 2 years of culinary management experience in a high‑volume dining establishment.
• Strong knowledge of back-of-house operations, staff supervision, inventory controls and cost management.
• Excellent communication, leadership and conflict resolution skills.
• Stable, progressive work history and strong work ethic.
• Graduation from an accredited culinary program is a plus.

Responsibilities

• Lead by example with a hands‑on management style to ensure guest satisfaction.
• Assist Executive Chef in managing back‑of‑house staff, training and development.
• Help manage labor and cost centers through planning and execution to meet budgets.
• Oversee weekly/monthly inventories and ordering of food and supplies.
• Maintain sanitation standards and OSHA‑compliant work areas.

Skills

Culinary management

Back-of-house supervision

Inventory control

Food & labor cost

Leadership

Job description

Grotto is seeking a Sous Chef to lead daily kitchen operations in a fast‑paced, high‑volume environment. You will support the Executive Chef in managing back‑of‑house teams, training staff, and ensuring consistent, high‑quality Italian cuisine and flawless execution on every plate.

This on‑site role offers leadership growth, a comprehensive benefits program, and potential for discretionary bonuses. The ideal candidate brings at least 2 years of culinary management experience, strong cost