About Levi Goode Brands & The Role

Levi Goode Brands creates restaurants that are unmistakably connected to Texas while offering guests something they cannot find anywhere else. Our concepts bring together strong storytelling, thoughtful design, exceptional food and beverage, and a level of hospitality that makes people want to return.

As Sous Chef, you are a hands-on culinary leader who partners with the Chef de Cuisine to lead daily kitchen execution, develop the culinary team, and protect the quality, consistency, and hospitality of the restaurant. You bring energy, organization, and calm leadership to service while helping build a kitchen culture where people can grow and take pride in their craft.

Essential Duties & Responsibilities

Culinary Leadership & Daily Execution

• Lead daily kitchen operations, production, line readiness, service execution, and opening and closing routines.
• Partner with the Chef de Cuisine to translate menus, recipes, prep systems, and culinary standards into consistent daily execution.
• Lead line checks, pre-shift meetings, station assignments, ticket pacing, and service communication while remaining calm and solutions-oriented during busy periods.
• Step into stations as needed to support the team, maintain standards, and protect the guest experience.
• Ensure recipes, portions, presentation, timing, product quality, and execution standards are followed on every shift.

Guest Experience & Culinary Standards

• Partner with front-of-house leaders on pacing, communication, special requests, service recovery, and a seamless total guest experience.
• Maintain the culinary point of view of the concept through thoughtful execution, product quality, consistency, and attention to detail.
• Respond to operational or guest concerns with urgency, professionalism, sound judgment, and a commitment to making things right.

Team Development & Leadership

• Coach, train, and develop cooks, prep team members, dish team members, and emerging kitchen leaders through clear expectations, feedback, and hands-on teaching.
• Create a culture founded on respect, accountability, curiosity, teamwork, and pride in the craft of cooking and hospitality.
• Support hiring, onboarding, scheduling, performance conversations, recognition, and retention in partnership with the Executive Chef, Kitchen Manager, General Manager, and People & Culture.
• Lead station training, recipe education, tastings, lineups, and ongoing development that strengthen confidence and consistency across the team.

Kitchen Operations & Financial Performance

• Support food and labor cost goals through accurate prep planning, production control, ordering, inventory awareness, portion discipline, and waste reduction.
• Monitor product levels, yields, receiving quality, equipment condition, and maintenance needs; communicate concerns promptly and follow through on solutions.
• Help maintain accurate recipes, prep lists, production standards, ordering systems, and culinary documentation.
• Work closely with the Chef de Cuisine, General Manager, and Home Office partners to support operational priorities and company initiatives.

Food Safety & Compliance

• Maintain high standards for food quality, sanitation, allergen control, personal hygiene, labeling, storage, temperature control, and safe equipment use.
• Prepare the kitchen for inspections and audits and follow through on corrective actions with urgency and accountability.

Benefits

• Weekly Payroll
• 401(k) with Company Match
• Company-Subsidized Medical Insurance
• Dental, Vision & Supplemental Benefits
• Paid Time Off
• Employee Dining Discounts
• Career Growth & Development Opportunities
• And much more!

Qualifications

• Three or more years of progressive culinary leadership experience in a high-volume, full-service, scratch-cooking, or elevated hospitality environment.
• Sous Chef, Chef de Cuisine, Kitchen Manager, or comparable leadership experience preferred.
• Strong knowledge of culinary fundamentals, prep systems, service execution, sanitation, food safety, allergen awareness, and cost controls.
• Proven ability to organize production, lead a team through busy service, coach others, and maintain composure under pressure.
• Strong communication, judgment, organization, accountability, and follow-through.

Certifications

• Food Safety Manager Certification
• Food Allergen Certification
• Food Handler Certification

Physical Requirements & Schedule

• While performing the duties of this position, employees regularly stand, walk, bend, reach, use their hands, and communicate verbally.
• Employees must frequently lift up to 25 pounds and occasionally lift up to 50 pounds.
• This role requires availability for a varied schedule that may include early mornings, evenings, weekends, holidays, and extended shifts based on business needs.