Join Our Team

Kitchen Leadership + Culture

You will help build a kitchen where standards are high and people are treated like people.

You’ll lead, coach and develop the team; establish clear expectations; train cooks; participate in hiring and onboarding; give meaningful feedback; and build leadership underneath you.

We believe great kitchens can be disciplined without being destructive.

Leadership here means being present, getting your hands dirty and working alongside the team.

Systems + Operations

Creativity needs structure. You’ll build and maintain the systems that allow our kitchen to execute consistently, including:

  • Recipes and SOPs

  • Prep lists and station pars

  • Opening and closing standards

  • Food safety and sanitation

  • Ordering, receiving and inventory

  • Waste tracking

  • Menu costing and portion standards

  • Equipment and kitchen organization

When something repeatedly falls through the cracks, we look at the system not just the person.

Financial Responsibility

You’ll work with ownership to manage food cost, labor, purchasing, inventory, waste, pricing and productivity while protecting the quality of our ingredients and the integrity of our food.

Who Thrives Here

You might belong here if you:

  • Love seasonal cooking and working with farmers

  • Have strong savory fundamentals

  • Care about preservation, fermentation and whole-animal cooking

  • Understand food and labor costs

  • Are organized and systems-minded

  • Can teach and develop cooks

  • Know how to balance structure with creativity

  • Stay curious and notice the details

  • Are willing to jump in wherever the kitchen needs you

  • Believe hospitality starts with how we treat one another

Experience

Strong candidates will have significant professional kitchen experience and previous leadership experience as a Sous Chef, Chef de Cuisine, Executive Sous Chef or Executive Chef.

Experience with sourdough, preservation, fermentation, charcuterie, whole-animal cooking, local agriculture or direct farmer relationships is highly valued.

What Success Looks Like

Success looks like a calm, prepared kitchen; a team that knows what is expected; strong systems; responsible food and labor costs; less waste; meaningful farmer relationships; seasonal food; and cooks who are constantly learning.

It looks like a kitchen that can operate at a high level without losing its humanity.

And ultimately, it looks like building something the entire team is proud to call Jane & the Lion.

Farmer → Cook → Table → Community.

Food for Rebel Souls.

Interested? Send us your résumé + a little about yourself.

CHEF

CHEF | FULL-TIME | HOUSTON, TX

Jane & the Lion Bakehouse is looking for an Executive Sous Chef who wants to build something, not simply run a kitchen.

We are a sourdough bakery, café, market business and gathering place rooted in seasonal food, local agriculture, old-world skills and thoughtful hospitality.

We are looking for a culinary leader who can turn our philosophy into a kitchen that works: great food, strong systems, a healthy team culture and a deep respect for ingredients and the people who produce them.

What You Will Lead

You will take ownership of the day-to-day culinary leadership of Jane & the Lion’s savory kitchen, working closely with Jane, the Chef Team, Bakery, FOH, farmers and producers.

You will lead:

  • Seasonal breakfast and lunch programs

  • Specials, sandwiches and composed plates

  • Savory pastry collaboration

  • Jane’s Pantry, preservation and fermentation

  • Whole-animal utilization and low-waste cooking

  • Farmers market offerings

  • Dinners, events and collaborations

Our menus start with what is available, not the other way around. We want a chef who looks at what our farmers are growing and asks:

What can we make with this?

Seasonal + Low-Waste Cooking

We believe good cooking means understanding the ingredient completely.

You’ll help the team find thoughtful uses for seasonal abundance, trim, bones, fat, stems, peels, day-old bread and other by-products through broths, preserves, ferments, sauces, charcuterie and other traditional techniques.

The goal is simple: use what we have well and waste less.