Sous Chef: Lead Kitchen, Grow Your Culinary Craft

Credence; Houston (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Weekly payroll

401(k) with company match

Company-subsidized medical insurance

Dental & Vision benefits

Paid time off (PTO)

Employee dining discounts

Career growth & development

Job summary

Credence in Houston, TX is seeking a hands-on Sous Chef to partner with the Chef de Cuisine in daily kitchen execution, lead the culinary team, and uphold quality, consistency, and hospitality.

You will train cooks, manage line checks, and ensure recipe accuracy, portions, and presentation; remain calm under pressure and foster a culture of growth.

This role requires 3+ years of culinary leadership, strong communication and cost controls, and flexibility for varied shifts.

Qualifications

• Three or more years of progressive culinary leadership experience in a high-volume, full-service, scratch-cooking, or elevated hospitality environment.
• Sous Chef, Chef de Cuisine, Kitchen Manager, or comparable leadership experience preferred.
• Strong knowledge of culinary fundamentals, prep systems, service execution, sanitation, food safety, allergen awareness, and cost controls.

Responsibilities

• Lead daily kitchen operations, production, line readiness, service execution, and opening/closing routines.
• Partner with the Chef de Cuisine to translate menus, recipes, prep systems, and culinary standards into consistent daily execution.
• Coach, train, and develop cooks, prep team members, dish team members, and emerging kitchen leaders.
• Monitor product levels, yields, inventory, and waste; support cost goals and procurement practices.

Skills

Culinary leadership

Team leadership

Communication

Cost controls

Operations management

Education

Food Safety Manager Certification

Food Allergen Certification

Food Handler Certification

Job description

Credence in Houston, TX is seeking a hands-on Sous Chef to partner with the Chef de Cuisine in daily kitchen execution, lead the culinary team, and uphold quality, consistency, and hospitality.

You will train cooks, manage line checks, and ensure recipe accuracy, portions, and presentation; remain calm under pressure and foster a culture of growth.

This role requires 3+ years of culinary leadership, strong communication and cost controls, and flexibility for varied shifts.