Oak View Group
Sous Chef | Full Time | Diana Restaurant
Oak View Group, Houston, Texas, United States, 77246
Overview
The
Sous Chef
supports the Executive/Head Chef in planning, preparing, and executing high-quality menus. This role leads back-of-house operations during service, ensures food safety and consistency, and trains/mentors kitchen staff. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. This role pays an annual salary of $58,000-$67,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 9, 2026. Responsibilities
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). 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.
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The
Sous Chef
supports the Executive/Head Chef in planning, preparing, and executing high-quality menus. This role leads back-of-house operations during service, ensures food safety and consistency, and trains/mentors kitchen staff. In event and high-volume settings, the Sous Chef coordinates production schedules, manages prep lines, and helps deliver on time, on budget, and to spec. This role pays an annual salary of $58,000-$67,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until January 9, 2026. Responsibilities
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). 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.
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