Sous Chef

Bella Restaurants Group; Houston (TX); On-site; USD 52,000 - 75,000; Full time

Job summary

Bella Restaurants Group in Houston, TX is seeking a hands-on Sous Chef to support the Executive Chef in daily kitchen operations. You will lead line cooks, oversee prep, plating, and station standards to ensure consistency, taste, and presentation across all concepts.

In this on-site role, you will help with inventory, ordering, food safety, and shift scheduling, while mentoring staff and stepping in for the Executive Chef as needed to maintain smooth service and guest satisfaction.

Qualifications

• Experience with line cooking in a fast-paced restaurant.
• Knowledge of inventory management, ordering, and sanitation.
• Leadership abilities to guide kitchen staff.
• Organizational and time-management skills for coordinating prep and service.
• Ability to follow and refine recipes and contribute to menu development.
• Effective communication with the Executive Chef and front-of-house staff.
• Availability to work evenings, weekends, and holidays.
• Prior Sous Chef or senior line cook experience; formal culinary training is beneficial.

Responsibilities

• Oversee food preparation and cooking on multiple stations to meet quality, taste, and presentation standards.
• Assist with ordering, inventory management, and adherence to food safety and sanitation practices.
• Train and mentor kitchen staff; coordinate shift schedules and coverage.
• Collaborate with culinary and front-of-house teams to deliver a consistent guest experience.
• Step in for the Executive Chef during service to keep operations running smoothly.

Skills

Line cooking

Food prep

Plating

Inventory management

Leadership

Kitchen operations

Time management

Menu development

Communication

Flexibility

Job description

Company Description

Bella Restaurants Group is a hospitality company based in Houston, TX, United States, operating restaurant concepts focused on quality cuisine and welcoming guest experiences. The group emphasizes high standards in food preparation, presentation, and service, while maintaining efficient and well-organized kitchens. Team members are encouraged to contribute ideas, uphold consistent culinary quality, and support a positive work culture. Joining Bella Restaurants Group offers opportunities to grow within a professional kitchen environment and be part of a team dedicated to memorable dining experiences.

Role Description

The Sous Chef is a full-time, on-site role based in Houston, TX, supporting the Executive Chef in daily kitchen operations. Responsibilities include overseeing food preparation and cooking on various stations, ensuring dishes meet quality, taste, and presentation standards, and helping to design and refine menu items. The Sous Chef assists with ordering and managing inventory, monitoring food safety and sanitation practices, and maintaining a clean, efficient workspace. This role also includes training and mentoring kitchen staff, coordinating shift schedules, and stepping in for the Executive Chef as needed to keep service running smoothly. The Sous Chef collaborates closely with the culinary and front-of-house teams to deliver a consistent, high-quality guest experience.

Qualifications

• Strong culinary skills, including experience with line cooking, food preparation, and plating in a fast-paced restaurant environment.


• Knowledge of kitchen operations, including inventory management, ordering, and oversight of food safety and sanitation standards.


• Leadership abilities to guide and mentor kitchen staff, delegate tasks, and support a collaborative, respectful team culture.


• Organizational and time-management skills to coordinate multiple stations, manage prep and service timelines, and handle high-volume periods.


• Ability to follow and refine recipes, contribute to menu development, and maintain consistent flavor and presentation across dishes.


• Effective communication skills to work closely with the Executive Chef, kitchen team, and front-of-house staff.


• Flexibility to work evenings, weekends, and holidays as needed by restaurant operations.


• Prior experience as a Sous Chef or in a senior line cook role; formal culinary training or certification is beneficial.