Sous Chef

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

About Levi Goode Brands & The RoleLevi Goode Brands creates restaurants that are unmistakably connected to Texas while offering guests something they cannot find anywhere else. Our concepts bring together strong storytelling, thoughtful design, exceptional food and beverage, and a level of hospitality that makes people want to return.As Sous Chef, you are a hands-on culinary leader who partners with the Chef de Cuisine to lead daily kitchen execution, develop the culinary team, and protect the quality, consistency, and hospitality of the restaurant. You bring energy, organization, and calm leadership to service while helping build a kitchen culture where people can grow and take pride in their craft.Essential Duties & ResponsibilitiesCulinary Leadership & Daily ExecutionLead daily kitchen operations, production, line readiness, service execution, and opening and 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 while remaining calm and solutions-oriented during busy periods.Step into stations as needed to support the team, maintain standards, and protect the guest experience.Ensure recipes, portions, presentation, timing, product quality, and execution standards are followed on every shift.Guest Experience & Culinary StandardsPartner with front-of-house leaders on pacing, communication, special requests, service recovery, and a seamless total guest experience.Maintain the culinary point of view of the concept through thoughtful execution, product quality, consistency, and attention to detail.Respond to operational or guest concerns with urgency, professionalism, sound judgment, and a commitment to making things right.Team Development & LeadershipCoach, train, and develop cooks, prep team members, dish team members, and emerging kitchen leaders through clear expectations, feedback, and hands-on teaching.Create a culture founded on respect, accountability, curiosity, teamwork, and pride in the craft of cooking and hospitality.Support hiring, onboarding, scheduling, performance conversations, recognition, and retention in partnership with the Executive Chef, Kitchen Manager, General Manager, and People & Culture.Lead station training, recipe education, tastings, lineups, and ongoing development that strengthen confidence and consistency across the team.Kitchen Operations & Financial PerformanceSupport food and labor cost goals through accurate prep planning, production control, ordering, inventory awareness, portion discipline, and waste reduction.Monitor product levels, yields, receiving quality, equipment condition, and maintenance needs; communicate concerns promptly and follow through on solutions.Help maintain accurate recipes, prep lists, production standards, ordering systems, and culinary documentation.Work closely with the Chef de Cuisine, General Manager, and Home Office partners to support operational priorities and company initiatives.Food Safety & ComplianceMaintain high standards for food quality, sanitation, allergen control, personal hygiene, labeling, storage, temperature control, and safe equipment use.Prepare the kitchen for inspections and audits and follow through on corrective actions with urgency and accountability.BenefitsWeekly Payroll401(k) with Company MatchCompany-Subsidized Medical InsuranceDental, Vision & Supplemental BenefitsPaid Time OffEmployee Dining DiscountsCareer Growth & Development OpportunitiesAnd much more!QualificationsThree or more years of progressive culinary leadership experience in a high-volume, full-service, scratch-cooking, or elevated hospitality environment.Sous Chef, Chef de Cuisine, Kitchen Manager, or comparable leadership experience preferred.Strong knowledge of culinary fundamentals, prep systems, service execution, sanitation, food safety, allergen awareness, and cost controls.Proven ability to organize production, lead a team through busy service, coach others, and maintain composure under pressure.Strong communication, judgment, organization, accountability, and follow-through.CertificationsFood Safety Manager CertificationFood Allergen CertificationFood Handler CertificationPhysical Requirements & ScheduleWhile performing the duties of this position, employees regularly stand, walk, bend, reach, use their hands, and communicate verbally.Employees must frequently lift up to 25 pounds and occasionally lift up to 50 pounds.This role requires availability for a varied schedule that may include early mornings, evenings, weekends, holidays, and extended shifts based on business needs.