Fine Dining Sous Chef

Credence is an upscale dining establishment that epitomizes the luxurious Texas ranch lifestyle through its unique blend of live-fire cooking and classical European culinary techniques. Drawing inspiration from Texas and Gulf Coast traditions, Credence creates a memorable gastronomic experience centered around a striking 15-foot custom wood-fired hearth and oven designed by renowned craftsman Levi Goode. This restaurant is a part of the Goode Company and Levi Goode Brands, known for delivering exceptional hospitality and innovative culinary concepts. The venue includes a vibrant bar and lounge, a main dining room, and an exclusive Speakeasy that operates three nights a week and doubles as a private event space, enhancing the multifaceted dining and entertainment experience it offers.\n\nThe position of Sous Chef at Credence is a pivotal leadership role within the kitchen team, vital to ensuring the smooth and efficient operation of kitchen activities. As Sous Chef, the successful candidate will act as a right hand to the Executive Chef and collaborate closely with the General Manager to uphold the highest standards of food quality and service. This role demands passion, precision, creativity, and a commitment to excellence in all aspects of the culinary process. The Sous Chef will lead and inspire the culinary team through mentorship and professional development, fostering a collaborative and respectful kitchen environment where innovation thrives. The capacity to curate thoughtfully crafted seasonal menus that harmonize classical cooking methods with contemporary trends is essential, enhancing the restaurant's reputation and ensuring guest satisfaction.\n\nThe ideal candidate will have a strong background in live-fire cooking and a genuine appreciation for the regional Texas and Gulf Coast culinary heritage, contributing to the authentic and creative menu offerings at Credence. This role involves critical operational duties such as sourcing high-quality local ingredients, maintaining recipe standards, managing inventory and purchasing logistics, and overseeing food cost and labor efficiency. The Sous Chef is expected to be deeply involved in staff training, scheduling, compliance with health and safety regulations, and leadership in ongoing service education. This comprehensive responsibility aids in maintaining profitability while nurturing a positive workplace culture. Through this role, the Sous Chef not only leads the kitchen staff to achieve operational excellence but also builds meaningful connections with guests, enhancing loyalty across the broader network of Goode Company and Levi Goode Brands, ensuring a distinguished dining experience that resonates with tradition and innovation alike.