Sous Chef | Full Time | Diana Restaurant - Houston, TX

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. This position is for a full-time Sous Chef role with an annual salary range of $58,000 to $67,000. The Sous Chef will play a pivotal role in supporting the Executive or Head Chef in the planning, preparation, and execution of high-quality menus. Key responsibilities include leading the back-of-house kitchen operations during service, ensuring the consistency and safety of the food served, and training and mentoring kitchen staff to uphold the highest culinary standards. In high-volume or event catering settings, the Sous Chef will coordinate production schedules, manage preparation lines, and ensure timely delivery of meals that align with budget constraints and standardized recipes. The Sous Chef serves as a crucial link between the kitchen staff and the executive leadership, tasked with maintaining smooth daily kitchen operations including managing prep lists, station assignments, and production schedules. This role demands a strong understanding of food safety regulations such as HACCP and ServSafe, along with local health codes, to ensure sanitation, proper food labeling, and overall kitchen hygiene. Financial responsibilities include managing inventory and orders based on accurate par levels and adhering to FIFO storage principles. Creative culinary skills are also important, as the Sous Chef assists in menu planning, recipe standardization, and cost control, while also managing food waste and portioning to maximize efficiency. During service hours, the Sous Chef expedites kitchen workflow, resolves issues promptly to maintain quality and speed, and coordinates with front-of-house and catering teams to meet special dietary requests and event timelines. Added responsibilities include supporting staffing needs, onboarding new kitchen employees, and enforcing company policies and safety standards. The company offers comprehensive benefits for full-time employees, including health, dental, and vision insurance, a 401(k) savings plan with matching contributions, and paid time off encompassing vacation days, sick days, and eleven designated holidays. This role requires a hands-on leader who thrives in fast-paced culinary environments and is committed to excellence, teamwork, and mentoring talented kitchen professionals. The position remains open until January 9, 2026, providing ample opportunity for qualified candidates to apply and join a dynamic and respected culinary team.

• 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