Sous Chef

The Post Oak; Houston (TX); Hybrid; USD 60,000 - 75,000; Full time

Benefits offered by this job

Extensive training

Career development

Employee discounts on dining, retail,

Employee discounts

Health plans

Dental & vision

Life insurance

Short-term disability

401(k)

Paid time off

Monthly bonus

Job summary

The Post Oak is seeking a dedicated Sous Chef to lead day-to-day kitchen operations in our high-volume restaurant in Houston, TX. You will support the Executive Chef, mentor the kitchen team, and ensure consistent quality and authentic Italian-inspired cuisine in a fast-paced environment.

Ideal candidates have at least 2 years of culinary management, strong leadership and cost-control skills, and a proven track record of staff development.

Qualifications

• Minimum 2 years of culinary management in a full-service, high-volume setting.
• Strong knowledge of back-of-house operations, supervision, inventory, cost controls.
• Strong communication, leadership and conflict resolution skills.
• Stable work history; strong work ethic.
• Graduate of an accredited culinary program is a plus.

Responsibilities

• Ensure excellence in guest satisfaction with a hands-on leadership style.
• Assist the Executive Chef in managing back-of-house staff, training, development, and follow-up.
• Achieve or exceed budgeted labor and other cost centers through planning and execution.

Skills

Culinary management

Leadership

Communication

Staff supervision

Cost control

Inventory management

Education

Accredited culinary program

Job description

Overview

Lead the line. Bring authentic flavors to life. Inspire culinary excellence.

At Grotto, handcrafted Italian cuisine, fresh ingredients, and warm hospitality come together to create an unforgettable dining experience. We’re seeking a Sous Chef who can support daily kitchen operations, maintain exceptional quality and consistency, and help develop a passionate culinary team. If you thrive in a fast-paced environment, take pride in every plate, and are passionate about authentic Italian cuisine and outstanding execution, this is your opportunity to help lead the heart of the kitchen.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Ensuresexcellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Assist the Executive Chef in the management of all back of house staff in a high-volume kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution

  Qualifications

  • At least 2years of Culinary Management experiencein a full-service, high-volume dining establishment
  • Strong knowledge and attention to detailon back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
  • Strong communication, leadership, and conflict resolutionskills
  • Stable and progressive work history; Strong work ethic
  • Graduate of an accredited culinary program is a plus

  EOE

  #LI-KJ1

  Pay Range

  USD $60,000.00 - USD $75,000.00 /Yr.