Sous Chef

Turner's Cut; Houston (TX); On-site; USD 52,000 - 75,000; Full time

Job summary

Turner’s Cut is seeking a Sous Chef to assist the Executive Chef with back-of-house operations, ensuring recipes, standards, and a clean, safe kitchen. You will lead teams, maintain consistency, and manage costs while maintaining top guest experiences.

The role requires strong leadership, organization, and the ability to work nights and weekends in a fast-paced environment. Join a dynamic kitchen that values quality and teamwork.

Qualifications

• Minimum 2 years culinary management experience in fine dining.
• Bachelor’s or associate degree in culinary field preferred.
• Ability to work in a high pressure, fast-paced environment.

Responsibilities

• Embody brand standards with professionalism in communication and performance.
• Lead BOH operations to ensure quality, sanitation, and efficiency.
• Collaborate with management to improve guest experience, service and profitability.

Skills

Guest service

Leadership

Analytical thinking

Relationship building

Organization

Time management

Availability

Education

Culinary degree (Bachelor/Associate)

Job description

Description

Summary:

The Sous Chef is responsible to assist the Executive Chef with back of house operations while maintaining company standards and expectations. The position will ensure that preparations for food and beverage are in line with standard recipes, as well as maintaining a clean, safe, and organized workplace.

Essential Duties and Responsibilities:

• Embody the standards of the brand by displaying professionalism in all forms of communication and performance
• Ensure continuous development in quality of guest experience, service, operational efficiency, and employee retention
• Work collaboratively as part of the management team to achieve company objectives in sales, service, quality, sanitation, and cleanliness by training employees and creating a positive work environment
• Expedite in a high-volume kitchen while maintaining quality and consistency
• Ensure all food and products are consistently prepared and served according to the recipe specifications
• Maintain clean kitchen stations and equipment by conducting inspections and preventive maintenance
• Responsible for supporting BOH operations, including food and labor cost
• Labor scheduling based on sales forecasting
• Conduct regular inventories according to the company’s policies to maintain proper stock levels and profitability

Requirements

Required Skills/Abilities:

• Excellent guest service and hospitality skills and professional presentation
• Strong people oriented leadership skills
• Strong analytical/decision making skills
• Proven success of building and cultivating strong positive working relationships
• Self-motivated with excellent organizational skills and attention to detail
• Time management and deadline oriented
• Ability to work flexible hours, including nights and weekends

Education and Experience:

• Minimum 2 years culinary management experience preferably in fine dining
• Bachelor’s or associates degree in a culinary related field a plus
• Ability to work in a high pressure, fast-paced environment