A La Carte Sous Chef
On-site · Houston, Texas, United States
Job Summary
A La Carte Sous Chef leads the Grill Kitchen, supervising line cooks during service and ensuring exceptional food quality, consistency, and presentation. Responsibilities include managing daily kitchen production, maintaining recipe/portion/plating standards, monitoring inventory and assisting with ordering, upholding sanitation and HACCP principles, training and mentoring kitchen staff, assisting with menu specials and culinary innovation, supporting banquet and club-wide culinary operations, and stepping into leadership roles when the Executive Chef or Executive Sous Chef are unavailable. The role requires calmness under pressure, excellent communication and teamwork, strong organizational and time-management skills, and 3-5 years of progressive culinary experience with supervisory responsibilities. Bilingual English/Spanish is a plus.
Required Qualifications
- Minimum of 3-5 years of progressive culinary experience, preferably in a private club, fine dining, hotel, or upscale restaurant environment.
- Previous supervisory or leadership experience preferred.
- Culinary education is a plus but not required.
- High School Diploma or GED preferred.
- Culinary degree or formal culinary training preferred.
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