Fine Dining Sous Chef

Broken Arrow, OR, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Rotating Shifts

Day Shifts

Benefits

Dental Insurance

Health savings account

Health Insurance

Disability insurance

401(k) matching

Opportunities for advancement

Vision Insurance

Job Description

Credence represents the pinnacle of modern Texas ranch cuisine, where live-fire cooking, refined European technique, and Gulf Coast heritage come together around a custom 15-foot wood-fired hearth designed by Levi Goode. This unique dining establishment is recognized for its commitment to excellence, earning accolades such as Michelin Recommended for 2025/26, the Michelin Service Award for the State of Texas 2025, and a Top 10 Houston Restaurants distinction from the Houston Chronicle. Credence is known for blending tradition with innovation, crafting memorable culinary experiences that celebrate local ingredients and bold flavors. The restaurant is part of the Goode Company and Levi Goode Brands, both reputable names in the Houston culinary scene.

As a Sous Chef at Credence, you will take on a pivotal leadership role within an award-winning kitchen, managing daily kitchen operations with precision and a passion for cooking. Your responsibilities will include mentoring and inspiring the culinary team, ensuring the highest standards of food quality and presentation, and collaborating to develop seasonal, thoughtful menus combining classical technique with contemporary influences. This position offers you the opportunity to work with live fire cooking at an elevated level, embracing both Texas and Gulf Coast culinary traditions. You will be instrumental in sourcing the best local and seasonal products, maintaining profitability, and fostering a collaborative and respectful kitchen culture. The Sous Chef will report directly to the Executive Chef and General Manager and serve as a key contributor to the success and growth of Credence as a premier dining destination in Houston. Employment type details and salary are not explicitly provided, but this role promises professional growth, creative freedom, and the chance to be part of a high-energy, top-tier culinary team.

Job Requirements

3+ years' experience in a related position
Strong knowledge of live fire cooking
Strong interest in Texas and Gulf Coast cooking traditions
Food Handler's, TABC and Allergen certification
Strong knowledge of Harris County sanitation regulations
Ability to communicate effectively both in written and verbal form
Must possess quality work history and stability

Job Qualifications

3+ years' experience in a related position
Strong knowledge of live fire cooking
Strong interest in Texas and Gulf Coast cooking traditions
Michelin and/or James Beard recognized kitchen experience is a plus
Food Handler's, TABC and Allergen certification
Strong knowledge of Harris County sanitation regulations
Ability to communicate effectively both in written and verbal form
Must possess quality work history and stability
Interest in both BOH and FOH operations, no BOH vs. FOH attitude
Experienced in training staff in high volume food preparation and excellent knowledge of quality food operations
Ability to identify inefficiencies regarding labor and food cost

Job Duties

Report directly to the Executive Chef and General Manager
Source the best seasonal and local products from the Gulf and surrounding area
Make sure all food products are consistently prepared and served according to recipes and cooking standards
Partner with your team to assign purchasing and ordering responsibilities, food products, chemicals and supplies
Partner with your chef team to regularly review and maintain recipe books
Assess costs and make decisions to remain profitable
Receive all products in the correct unit count and condition and ensure deliveries are performed in accordance with receiving policies and procedures
Ensure all equipment is kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
Foster opportunities for the team to learn, grow, and develop their abilities
Collaborate with your staff to create a culture and work environment founded on respect
Continually strive to develop your staff in all areas of managerial and professional development as well as in food education
Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
Fully understand and follow all regulations that pertain to health, safety, and labor requirements of the restaurant, employees, and guests
Schedule labor while ensuring that all positions are staffed appropriately while maintaining labor cost objectives
Lead and participate in ongoing service education through facilitating daily line-ups, quarterly menu meetings, and new back and front of house-training programs
Interview, hire, and train employees
plan, assign, and direct work, appraise performance, reward and discipline employees, address complaints and offer positive solutions to issues
Be knowledgeable of restaurant policies regarding employees and together with the Human Resources Department administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures