Fine Dining Sous Chef at Goode Company Restaurants – Houston, Texas

Sous Chef – Credence

Concept:

Credence represents the pinnacle of modern Texas ranch cuisine, where live‑fire cooking, refined European technique, and Gulf Coast heritage come together around a custom 15‑foot wood‑fired hearth designed by Levi Goode. Our commitment to excellence has earned recognition from Michelin (Michelin Recommended 2025/26) and the Michelin Service Award for the State of Texas 2025, along with a Top 10 Houston Restaurants distinction from the Houston Chronicle.

We’re growing a team that thrives on precision, creativity, and the energy of an award‑winning kitchen. If you’re a Sous Chef who wants to cook over live fire at the highest level and help shape one of Houston’s most exciting culinary destinations, Credence is where you can make your mark.

Position Summary:

As a Credence Sous Chef, you’ll play a key leadership role in the heart of our kitchen, driving daily operations with precision, passion, and purpose. You’ll lead by example, mentoring and developing your team while fostering a culture of excellence, collaboration, and hospitality. With your culinary expertise and creative vision, you’ll help craft thoughtful, seasonal menus that reflect both classical technique and current trends. Your dedication to quality and guest experience will inspire lasting connections both with our team and our guests, building loyalty not just for this restaurant, but across Goode Company and Levi Goode Brands.

Responsibilities:

• 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.

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.

Benefits & Perks:

• Weekly Payroll
• Meal Discounts + More!
• Health Insurance – Comprehensive medical coverage for you and your family.
• Health Savings Account (HSA) – Tax-advantaged savings account for medical expenses, with employer contributions available.
• 401(k) Matching – Employer-matched retirement savings to help you build financial security.
• Vision Insurance – Coverage for eye exams, glasses, and contacts.
• Dental Insurance – Preventive, basic, and major dental care services.
• Disability Insurance – Short- and long-term income protection for unexpected medical events.
• Opportunities for Advancement – Clear career pathways and ongoing training for professional growth