Sous Chef/Line Cook

Anthony’s River Oaks – Fine Italian Dining

Location: 3748 Westheimer Rd, Houston, TX

Anthony’s River Oaks is seeking an experienced Chef / Kitchen Manager to lead kitchen operations for our upscale Italian restaurant in River Oaks. The ideal candidate must have strong leadership, excellent food quality standards, and experience managing a high-volume scratch kitchen.

Position Summary

The Chef / Kitchen Manager is responsible for all back-of-house operations, including food quality, prep, line execution, kitchen labor, food cost, inventory, ordering, sanitation, and staff training.

This position requires a hands-on kitchen leader who can execute premium Italian dishes, fresh pasta, steaks, seafood, lobster, brick oven pizza, and high-end specials while maintaining consistency and speed during service.

Key Responsibilities

• Lead daily kitchen operations and all back-of-house staff.
• Maintain Anthony’s River Oaks food quality, recipe standards, plating, and presentation.
• Execute fresh pasta, Italian entrées, steaks, seafood, lobster, appetizers, desserts, and brick oven pizza.
• Manage prep lists, production levels, par sheets, ordering, receiving, and inventory.
• Control food cost, waste, portions, overproduction, and vendor quality.
• Train, coach, schedule, and hold accountable cooks, prep cooks, pizza cooks, dishwashers, and kitchen leads.
• Ensure line setup is complete before service and stations are fully stocked.
• Monitor ticket times, food temperatures, portion control, and plate presentation during service.
• Work closely with the General Manager to maintain smooth communication between kitchen and dining room.
• Maintain cleanliness and organization of kitchen, prep areas, walk-in cooler, dry storage, dish area, pizza station, and chef line.
• Enforce food safety, sanitation, health department standards, and company kitchen policies.
• Check all deliveries for quality, weight, pricing, and accuracy before accepting.
• Maintain recipe books, prep procedures, and kitchen training standards.
• Reduce food waste and improve kitchen efficiency without sacrificing quality.
• Create and test daily specials when approved by ownership.
• Lead by example with urgency, professionalism, cleanliness, and consistency.

Requirements

• Minimum 5 years of kitchen leadership experience.
• Experience as Chef, Sous Chef, Executive Chef, Kitchen Manager, or BOH Manager.
• Strong background in Italian cuisine, steaks, seafood, pasta, and high-volume restaurant execution.
• Scratch kitchen experience required.
• Ability to manage food cost, labor, inventory, ordering, and waste.
• Strong understanding of sanitation, food safety, and health department standards.
• Ability to train and lead a team under pressure.
• Must be hands-on and able to work the line when needed.
• Must be available nights, weekends, holidays, and peak service times.
• Bilingual English/Spanish preferred.
• ServSafe certification preferred.

Ideal Candidate

The right candidate is a strong kitchen leader who is organized, clean, fast, and consistent. They know how to run a serious kitchen, control cost, lead cooks, and protect food quality every day.

They must be able to execute upscale Italian food with attention to detail while also keeping the kitchen disciplined, clean, and profitable.

Compensation

Competitive salary based on experience.

How to Apply

Please send your resume and a brief introduction explaining your kitchen leadership experience. Candidates with upscale Italian, steakhouse, seafood, hotel restaurant, or high-volume scratch kitchen experience are encouraged to apply.

Pay: $12.00 - $17.00 per hour

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

Work Location: In person