Sous Chef

CRAVE-IT NUTRITION LLC; Austin (TX); On-site; USD 33,000 - 47,000; Full time

Benefits offered by this job

Mileage reimbursement

School-year schedule

Paid training and onboarding

Job summary

Crave-It Nutrition is seeking a skilled Sous Chef to support the Kitchen Manager and Head Chef in running a school food service program in Austin, TX. You will lead hands-on daily cooking, supervise prep and service, and step in when the Head Chef is unavailable, bringing restaurant-level craft to a community setting.

Ideal candidates have 5–7 years of professional kitchen experience, strong knife skills, and a background in fast-paced environments.

Qualifications

• Minimum 5-7 years of professional kitchen experience in a high-quality, fast-paced restaurant environment.
• Strong knife work, cooking technique, seasoning and plating.
• Experience supervising or leading other cooks.
• Ability to pass a comprehensive criminal background check.
• Current Food Handler or Food Manager's Certificate or ability to obtain prior to start date.

Responsibilities

• Execute daily menu items with precision, consistency, and strong knife and cooking technique.
• Support menu development with the Head Chef for scratch-cooked, high-quality dishes.
• Maintain food quality standards across all stations and service.
• Supervise cooks and prep staff; run the kitchen in the Head Chef's absence.
• Train staff on techniques, recipes and food safety; keep a compliant kitchen.
• Manage prep lists, production timelines, inventory, and deliveries to satellite schools.

Skills

Culinary skills

Leadership

Food safety

Time management

Education

Culinary school training

Job description

Crave-It Nutrition is seeking a skilled, experienced Sous Chef to support the Kitchen Manager & Head Chef in running our school food service program at our kitchen off of Far West Blvd in Austin, TX. This role is for a true culinary professional — someone who has trained and worked in high-quality restaurant kitchens and brings that level of technique, speed, and standards to a school environment.

You’ll be a hands‑on kitchen leader: cooking daily, supervising prep and service, and stepping in to run the kitchen when the Head Chef is unavailable. This is a great fit for someone who wants to bring real culinary craft to a meaningful, community‑focused setting — without the late nights and high‑turnover chaos of restaurant life.

PRIMARY RESPONSIBILITIES

Culinary Execution

• Execute daily menu items with precision, consistency, and strong knife and cooking technique
• Support menu development alongside the Head Chef, bringing creative ideas for scratch‑cooked, high‑quality dishes
• Maintain food quality standards across every station and every service
• Taste, season, and adjust dishes throughout service to ensure consistent quality
• Supervise and direct cooks and prep staff during daily production and service
• Run the kitchen independently in the Head Chef's absence, including opening/closing procedures
• Train kitchen staff on proper techniques, recipes, and food safety standards
• Maintain a clean, organized, and fully compliant kitchen in accordance with health codes

Operations & Production

• Manage prep lists, production timelines, and station setup to ensure smooth, on‑time service
• Monitor portioning, plating, and presentation standards
• Track inventory, assist with ordering, and help minimize food waste
• Maintain food safety logs, temperature checks, and receiving documentation
• Make grocery store runs as needed to support inventory and last‑minute ingredient needs
• Transport and deliver prepared meals to satellite school locations as needed

QUALIFICATIONS & REQUIREMENTS

Required

• Minimum 5-7 years of professional kitchen experience, including time in a high-quality, fast‑paced restaurant environment
• Strong, demonstrated culinary skills — knife work, cooking technique, seasoning, and plating
• Experience supervising or leading other cooks
• Ability to work efficiently and maintain quality standards under pressureReliable personal vehicle and valid driver's license — required for grocery runs and meal deliveries to a satellite school location
• Reliable, punctual, and consistent attendance
• Ability to pass a comprehensive criminal background check
• Willingness to complete Safe Environment Training as required by the Diocese
• Current Food Handler or Food Manager's Certificate (or ability to obtain prior to start date)
• Physical ability to stand for extended periods, lift up to 50 lbs, and work in a fast‑paced kitchen environment

Preferred

• Culinary school training or formal culinary education
• Experience in scratch‑cooking, menu development, or high-volume production
• Experience in school food service, childcare food programs, or institutional cooking
• Knowledge of common food allergies and allergen‑safe kitchen protocols
• Bilingual in English and Spanish

WHO YOU ARE

You’ve earned your stripes in a real kitchen — you know what it means to hit the line clean, move with purpose, and never let quality slip during a rush. You’re looking for a role where your skills are valued and put to good use, but where the hours and intensity support a sustainable, balanced life. You’re dependable and resourceful — equally comfortable running a station, running a quick grocery errand, or hopping in the car to get meals where they need to go. You lead by example, work well alongside your team, and take pride in every plate that goes out.

COMPENSATION & BENEFITS

• Competitive hourly based on experience
• Mileage reimbursement for grocery runs and satellite school deliveries
• School‑year schedule with potential for summer opportunities
• Paid training and onboarding through Crave-It Nutrition
• Supportive regional management team and structured operational systems
• Opportunity to grow with a Texas-based food service company managing 65+ locations

Average schedule is 5:30am to 12/1pm Monday through Friday during the school year