Sous Chef

55 Seventy; Houston (TX); On-site; USD 60,000 - 85,000; Full time

Job summary

55 Seventy is seeking an experienced Sous Chef to serve as the third-in-command in the kitchen, supporting the Chef team and leading the AM prep and line staff during service.

The role emphasizes high standards of taste, presentation, hygiene, and consistency, with responsibility for menu development, quality control, and coordinating with service staff for seamless FOH/BOH operations.

Qualifications

• Formal culinary training or substantial equivalent professional experience.
• Deep knowledge of classical and contemporary cooking techniques.
• Strong leadership and communication skills under pressure.
• Ability to coordinate prep, service, inventory and staff simultaneously.

Responsibilities

• Direct and coordinate day-to-day kitchen activities for AM prep and line team.
• Lead kitchen operations in the absence of senior chefs during service.
• Mentor and train kitchen staff to uphold standards and teamwork.
• Oversee line prep, plating, and banquet kitchen duties.
• Collaborate on menu development with the CDC and Executive Sous Chef.
• Manage food quality, portioning, presentation, and tastings.
• Monitor sanitation, safety, and compliance with SOPs.
• Coordinate with service staff for seamless FOH/BOH operations.
• Assist with staff scheduling, kitchen setup and breakdown.

Skills

Team leadership

Line cook supervision

Menu development

Quality control

Food safety

Education

Culinary arts degree or certificate

Job description

The Sous Chef serves as third-in-command in the kitchen, supporting the Chef team. Chef de Cuisine, Executive Sous Chef and the Banquet Chef and helping lead all aspects of kitchen operations. This role ensures that every dish produced meets the highest standards of taste, presentation, consistency, and hygiene. Under pressure or during peak service, the Sous Chef maintains composure, leads the team, and ensures smooth, efficient, and high-quality output.

• Direct and coordinate the day-to-day activities of kitchen staff specifically the AM prep and line team — chefs de partie, line cooks, prep cooks — ensuring assignments are clear and work flows efficiently.
• Lead the kitchen in the absence of the Executive Sous: manage service execution, staffing, prep oversight, and quality control.
• Mentor, train, and develop kitchen staff by sharing techniques, enforcing standards, and fostering a collaborative, motivated atmosphere.
• Execute daily responsibilities including line prep work, chef prep work and banquet chef work.

Menu Development & Culinary Innovation

• Collaborate with the CDC and Executive Sous Chef to design, develop, and refine menus including à la carte, specials, and seasonal offerings.
• Experiment with new dishes, flavor profiles, and presentation styles that align with the restaurant’s concept and the highest culinary standards.
• Lead and oversee the rollout of family meal in coordination with the chef team.

Food Quality & Presentation Control

• Oversee the preparation, cooking, plating, and final presentation of all dishes to ensure consistency, precision, and excellence specifically for lunch service.
• Perform quality control on each dish before it leaves the kitchen — assessing taste, texture, temperature, portion size, and visual presentation.
• Ensure daily tastings are recorded and all protocols are followed in accordance with the daily tasting SOP and line checks are being performed pre service.

Kitchen Operations & Inventory Management

• Manage procurement and inventory: maintain par levels, monitor freshness, coordinate supplier orders, and minimize waste.
• Help control food cost and kitchen expenses while ensuring dishes remain profitable without sacrificing quality.
• Ensure all systems are followed and updated as operations evolve. Consult the chef team, set a plan and timeline, communicate to the team, execute, and provide close oversight for the first 21 days of any change.
• Ensure the kitchen line is set up for service according to clubs operating hours.

Sanitation, Safety & Compliance

• Ensure full compliance with all food safety, hygiene, and sanitation regulations throughout kitchen operations.
• Enforce proper kitchen protocols: storage, handling, cleanliness, cross-contamination prevention, and safe equipment use.

Administrative & Operational Support

• Assist with staff scheduling, kitchen setup and breakdown, prep planning, and workstation organization.
• Support the CDC with, supply ordering, vendor relations, product rotation.

Guest & Service Focus

• Ensure every dish reflects the restaurant’s culinary vision and commitment to excellence before it leaves the kitchen.
• Work closely with service staff to ensure seamless FOH/BOH coordination, particularly during peak service or events.

Qualifications

• Formal culinary training (culinary arts degree or certificate) or substantial equivalent professional experience.
• 3–5+ years of proven experience in upscale, fine-dining, or Michelin-level kitchens.
• Deep knowledge of classical and contemporary cooking techniques, high-quality seasonal ingredients, plating, and presentation.
• Strong leadership, communication, and team-management skills; ability to lead under pressure while maintaining high morale.
• Excellent organizational and time-management abilities — able to coordinate prep, service, inventory, and staff simultaneously.
• Understanding of cost control, inventory management, budgeting, and vendor relations.
• Absolute commitment to food safety, hygiene, and maintaining a clean, well-organized kitchen.
• Flexibility to work varied shifts including nights, weekends, and holidays.

Ideal Candidate Attributes

• Genuine passion for culinary excellence and creative drive.
• Calm and decisive under pressure, with clear leadership during busy service periods.
• Keen eye for detail — from taste and texture to plating and presentation.
• Mentorship mindset with the ability to bring out the best in kitchen staff.
• Unwavering commitment to consistency, discipline, and fine-dining standards.
• Strong work ethic and the flexibility to meet the demands of the role.