Sous Chef | Full Time | Diana Restaurant

Houston, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $58,000.00 - $67,000.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Health Insurance

Dental Insurance

Vision Insurance

401(k) savings plan

401(k) matching

Paid Time Off

Job Description

The hiring establishment is a reputable culinary organization that specializes in high-volume dining experiences, catering, banquets, and events. Known for its commitment to culinary excellence and a dynamic dining environment, the company is dedicated to offering exceptional service and an enticing menu that meets diverse client needs. With a robust operational framework, the company fosters a culture of teamwork, innovation, and strict adherence to food safety and quality standards. They pride themselves on their ability to deliver culinary experiences that delight customers and create memorable events, reflecting the professional standards and culinary artistry that the brand upholds.

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Job Requirements

3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen
prior lead line or Sous Chef experience preferred
strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics)
proven ability to lead a team and communicate clearly under pressure
working knowledge of inventory, costing, scaling recipes, and production planning
current ServSafe (or ability to obtain promptly)
HACCP knowledge a plus
comfort with event-based schedules (nights/weekends/holidays) and variable venues
reliable transportation
ability to lift 40-50 lbs and stand for extended periods

Job Qualifications

3-5 years culinary experience in a high-volume, catering, banquet, resort, stadium, or restaurant kitchen
prior lead line or Sous Chef experience preferred
strong cooking fundamentals (hot/cold prep, butchery, sauces, garde manger, baking/pastry basics)
proven ability to lead a team and communicate clearly under pressure
working knowledge of inventory, costing, scaling recipes, and production planning
current ServSafe (or ability to obtain promptly)
HACCP knowledge a plus
comfort with event-based schedules (nights/weekends/holidays) and variable venues
reliable transportation
ability to lift 40-50 lbs and stand for extended periods
bilingual (English/Spanish) a plus

Job Duties

Lead daily kitchen operations: prep lists, station assignments, production schedules, and service execution
ensure food quality, taste, and presentation meet brand and client standards
supervise, train, and coach cooks, prep, and dish staff
model safe, efficient work
maintain food safety, sanitation, and labeling per HACCP, ServSafe, and local regulations
manage inventory and ordering with accurate pars
receive and store product to FIFO standards
assist with menu planning, costing, and recipe standardization
scale recipes for volume/events
control waste and portioning
monitor yields and adjust prep to demand
expedite during service
resolve issues quickly to keep ticket times and quality on target
set up, break down, and maintain clean, organized kitchen and equipment
coordinate with FOH/banquets/catering to time courses and special requests (allergies, VIP, dietary)
support staffing, scheduling, and onboarding of new BOH team members
enforce compliance with company policies, safety standards, and health codes
step in for the Executive Chef when needed (ordering, scheduling, vendor calls, tastings)

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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