Sous Chef - Credence Fine Dining

Deer Park, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $45,200.00 - $61,100.00

Work Schedule

Standard Hours

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 a celebrated culinary destination in Houston, Texas, renowned for its exceptional blend of modern Texas ranch cuisine, live-fire cooking, refined European techniques, and rich Gulf Coast heritage. Centered around a custom 15-foot wood-fired hearth designed by Levi Goode, Credence offers an authentic and innovative dining experience that seamlessly combines tradition with culinary artistry. The restaurant has garnered significant acclaim, including the prestigious Michelin Recommended status for 2025/26 and the Michelin Service Award for the State of Texas in 2025. Moreover, it has been recognized as a Top 10 Houston Restaurant by the Houston Chronicle, underscoring its reputation for excellence and dedication to quality. Credence operates within the esteemed Goode Company and Levi Goode Brands, known for their commitment to culinary excellence and hospitality. The brand fosters a dynamic and energetic team environment where precision, creativity, and teamwork are at the heart of its operations. This combination has established Credence as one of Houston's most exciting and innovative culinary establishments.

The Sous Chef role at Credence is a pivotal leadership position within the kitchen, offering an opportunity to work directly with high-quality, seasonal ingredients sourced from the Gulf and surrounding areas. Reporting to the Executive Chef and General Manager, the Sous Chef plays a crucial role in managing daily kitchen operations, ensuring food standards are consistently met, and supporting the creative process for seasonal menu development. This position demands a blend of culinary expertise, leadership skills, and a passion for fine dining over live fire. The Sous Chef mentors and develops kitchen staff, fosters a culture of excellence, collaboration, and hospitality, and focuses on both back of house and front of house operations, emphasizing a team-oriented approach. Responsibilities also include overseeing purchasing, maintaining equipment, ensuring health and safety compliance, managing labor cost objectives, and leading ongoing training and staff development. The role encourages a balance between operational precision and innovation, making it a prime opportunity for culinary professionals eager to work in a Michelin-recognized kitchen environment while contributing to the growth and success of the restaurant. This permanent full-time position offers competitive compensation and benefits, reflective of the high standards and achievements of the establishment.

Job Requirements

3+ years of experience in culinary leadership roles
certification in Food Handler's safety
familiarity with TABC and allergen certifications
strong communication skills
understanding of Harris County sanitation regulations
ability to manage both back of house and front of house operations
stability in work history
capacity to train and mentor high volume kitchen staff
knowledge in cost control and efficiency optimization

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
possess quality work history and stability
interest in both BOH and FOH operations without bias
experienced in training staff in high volume food preparation
excellent knowledge of quality food operations
ability to identify inefficiencies in 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
ensure all food products are consistently prepared and served according to recipes and cooking standards
assign purchasing and ordering responsibilities with the team
regularly review and maintain recipe books
assess costs and make decisions to remain profitable
receive products in correct unit count and condition and ensure proper delivery procedures
maintain kitchen equipment in excellent working condition
foster opportunities for team learning and development
collaborate with staff to create a respectful work culture
develop staff professionally and managerially
prepare required paperwork including forms, reports, and schedules
follow all health, safety, and labor regulations
schedule labor to meet cost objectives while ensuring adequate staffing
lead ongoing service education and training programs
interview, hire, train, and manage employees
enforce restaurant policies and administer corrective actions consistently