Join Our Team
Sous Chef Leadership
You’ll support the Executive Chef and Chef Leadership Team by helping lead production, organize prep, maintain recipe and execution standards, communicate needs, support service readiness, train the team and step into leadership when needed.
Leadership means getting your hands dirty alongside the team.
Food Safety & Low-Waste Thinking
You’ll ensure the pantry program is safe, consistent, organized and documented, including recipes, batch records, labeling, fermentation and temperature logs, pH testing when applicable, shelf-life, FIFO, allergens and sanitation.
You’ll also help identify thoughtful ways to reduce waste by finding value in excess, by-products and seasonal abundance.
Who Thrives Here
You’re curious, hands-on and organized, with strong savory fundamentals and an interest in preservation, fermentation, seasonality and whole-animal cooking. You care about ingredients, farmers and producers, can follow recipes precisely while thinking creatively, and enjoy both independent work and a busy service environment.
Professional kitchen experience is important. Experience in preservation, fermentation, charcuterie or whole-animal cooking is a plus, but curiosity, strong fundamentals and the discipline to learn matter just as much.
What Success Looks Like
Over time, you’ll help us build a recognizable Jane & the Lion pantry—one that captures the seasons, reduces waste, honors our farmers and creates flavors guests come back looking for.
Food for Rebel Souls.
Interested? Send us your résumé + a little about yourself.
PANTRY CHEF / SOUS CHEF
PANTRY CHEF / SOUS CHEF | FULL-TIME | HOUSTON, TXTHE ROLE
We are looking for a Pantry Chef / Sous Chef who brings together preservation, savory cooking, creativity and kitchen leadership.
You will take ownership of Jane’s Pantry, developing and producing seasonal preserves, pickles, ferments, sauces, condiments, spice blends, stocks, charcuterie and other house-made staples that define our food.
Farm → Pantry → Plate
Our pantry starts with what our farmers grow, raise and harvest. You’ll help turn seasonal abundance, surplus, trim and overlooked ingredients into something useful, delicious and intentional.
From preserving fruit at peak season to turning bones into broth, herbs into vinegar, or trim into pâté, your role is to connect the farm to the pantry and the pantry to the plate.
This program should become a living library of the Texas seasons—supporting the café, dinners, markets, grab-and-go and future projects.
Support the Savory Kitchen
You are also an active member of the Savory Chef Team. You’ll support breakfast and lunch service, daily prep, pantry and market production, and jump into other stations when needed.
There is no “that’s not my station” mentality. We work as a kitchen.
