Sous Chef

Saint Arnold Brewing Company; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Saint Arnold Brewing Company in Houston, TX is seeking a Sous Chef to assist the Executive Chef with administrative, supervisory and kitchen duties, leading by example in appearance, teamwork and production standards. The role emphasizes culinary operations expertise, menu development, beer pairings, staff coaching, and maintaining safety, quality and consistent plate builds.

Candidates should have proven leadership in high-volume kitchens, strong communication, and a passion for craft beer.

Qualifications

• Proven leadership in a high-volume kitchen environment.
• Strong knowledge of culinary techniques, menu development, and food cost management.
• Exceptional communication and interpersonal skills.
• Ability to inspire, mentor, and motivate a diverse team.

Responsibilities

• Lead by example in policy adherence, appearance, teamwork, and food quality.
• Provide coaching and growth opportunities to kitchen staff.
• Maintain recipes, plate builds, and standardization across menus.
• Collaborate with Executive Chef on menu development and beer pairings.
• Oversee safety, sanitation, and inventory controls.

Skills

Leadership

Culinary techniques

Communication

Mentoring

Team management

Food safety

Beer pairing

Tools

Word

Excel

Toast

XtraChef

Shiftnotes

Trello

Job description

Summary: The Sous Chef assists the Executive Chef with administrative, supervisory and kitchen duties. They should be the example for other kitchen staff to follow regarding appearance, cleanliness, teamwork and adhering to production standards. This role requires expertise in culinary operations, communication, standardization, commitment to team development, well-being for them and the staff, and input in organization and culinary creativity.

Duties:

Be a Champion of the Brand:

Represent Saint Arnold with pride and enthusiasm, promoting our mission and values on and off site.

Lead by Example:

Set the standard for policy adherence, appearance, teamwork, attitude, and food quality. Maintaining positive energy that trickles down to everyone on the staff.

Be the example and strive to have people want to mimic your actions and emotions through their shifts

Be present in the kitchen during shifts, setting aside slower business hours for administration duties. Be present and pro-active in the kitchen.

Develop and Mentor Team Members:

Provide coaching, regular feedback, and opportunities for growth to all kitchen staff.

Empower staff to take ownership of their roles and foster an environment of mutual respect, professionalism, and creative outlets.

Ensure employees are following all policies, procedures, prep methods, and plate builds.

Set Clear Expectations and Provide Feedback:

Track BOH staff measurable goals set forth by the Executive Chef, regularly assessing performance, and maintain open lines of communication with staff and peers.

Execution of BOH projects by the desired due dates and openly communicate about the progress of set tasks.

Ensure Quality, Consistency and Compliance:

Conduct line checks, quality audits, and identify areas for improvement.

Maintain cleanliness, sanitation rules and uphold all food safety regulations.

Monitor that dishes are aligned with established recipes and plate builds at all times. Maintaining consistency and portion controls.

Regularly review recipes and plating techniques to ensure standardization.

Collaborate and Innovate:

Work with the Executive Chef to develop creative and cohesive menus, including specials and beer pairings.

Respond to company correspondences in a timely manner through proper channels.

Following culinary trends and adapting to new ideas that fit the brand accordingly.

Operational Excellence:

Oversee food production to ensure consistent quality and standardization.

Monitor opening, mid and closing duties assigned by the Executive Chef

Assist in food preparation as needed to support the team.

Ensuring food prep par and station pars aligned with projected sales that should be completed before the weekend volume and the subject to change seasonally for the restaurant needs.

Monitor and maintain proper food storage with dates and labels, F.I.F.O., inventory levels, station pars and rotation for freshness and a formal line check during opening, mid and closing.

Cost Control:

Drive efficiency in labor keeping it under 15.5% and food costs under 30% while maintaining high-quality standards.

Work with the Executive Chef in creating BOH staff schedules that align with company labor goals and open channel of communication when restaurant needs change.

Performing accurate inventory counts monthly and waste logs with BOH team.

Foster Team Communication:

Conduct daily pre-shift meetings with the BOH team.

Attend weekly chef meetings and regular one-on-one sessions with team members.

Support Team Mental Well-being:

Build a positive and psychologically safe work environment where team members feel supported, valued, and empowered.

Address and manage workplace stress and encourage open dialogue about challenges.

Drive Continuous Improvement:

Identify and implement strategies to improve efficiency, quality, and guest satisfaction.

Requirements

• Proven leadership experience in a high-volume kitchen environment.
• Strong knowledge of culinary techniques, menu development, and food cost management.
• Exceptional communication and interpersonal skills.
• Ability to inspire, mentor, and motivate a diverse team.
• Commitment to maintaining a culture of respect and inclusivity.
• Passion for craft beer and pairing food with beer is a plus.
• Proficient in Word, Excel, Toast, XtraChef, Shiftnotes, Trello
• Must understand weights, measures, and conversions
• Know food safety and inventory concepts such as FIFO, time and temperature requirements and the hierarchy of food storage
• Ability to maintain patience with guests and coworkers in difficult situations
• Must be able to lead in a team environment