Sous Chef - Credence Fine Dining

Houston, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Standard Hours

Day Shifts

Benefits

Weekly Payroll

meal discounts

Health Insurance

Health savings account

401(k) matching

Vision Insurance

Dental Insurance

Disability insurance

Opportunities for advancement

Job Description

Credence is an acclaimed restaurant representing the pinnacle of modern Texas ranch cuisine. It uniquely blends live-fire cooking techniques with refined European culinary methods and rich Gulf Coast heritage, centered around a custom 15-foot wood-fired hearth intricately designed by Levi Goode. This celebrated establishment has garnered significant acclaim, including being Michelin Recommended for 2025/26 and receiving the Michelin Service Award for the State of Texas 2025. Additionally, Credence proudly ranks among the Top 10 Houston Restaurants as recognized by the Houston Chronicle. These honors are a clear testament to its commitment to culinary excellence and outstanding guest experience.

Credence... Show More

Job Requirements

Bachelor’s degree or equivalent culinary training preferred
Minimum of 3 years experience in sous chef or similar leadership culinary role
Strong hands-on experience with live fire cooking techniques
Proven ability to manage kitchen operations and lead a culinary team
Certified Food Handler’s card, TABC certification, and allergen awareness training required
Comprehensive knowledge of Harris County sanitation and food safety regulations
Excellent interpersonal and communication skills
Stability in previous employment and a commitment to high standards
Demonstrated interest and experience working collaboratively across back of house and front of house
Capable of effectively training and developing team members in a fast-paced environment
Ability to monitor and control food and labor costs to maintain profitability

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

Job Criteria

Experience

Mid Level (3-7 years)

Job Location

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