Apprentice · Sous Chef

Who We AreOrange Taco is a craft lifestyle house in the heart of downtown Houston. We make everything from scratch

• tacos, sauces, syrups, tortillas, baked goods.

Every item on our menu exists because we refused to compromise on quality.

We are not a chain. We are not casual. We are a small team that takes the work seriously. If you have eaten here, you already know the difference.

The RoleOrange Taco is a scratch kitchen. Nothing comes pre-made. Everything on the line was prepared here, by hand, to exact specification.

As an Apprentice Chef on the Sous Chef track, you are not learning what a kitchen is. You are bringing what you have built across years of serious kitchen work into an environment designed to use it fully

• and develop it toward kitchen leadership.

This is not a title handed out for tenure. It is a defined path earned through demonstrated mastery of craft, pace, guest presence, and the ability to make every station and every person around you better. Advancement is based on demonstrated performance, not time served.

Who We Are Looking ForYou have 5 or more years of real kitchen experience across serious operations. You have held senior or lead roles. You can run a station, a service, or a kitchen without being directed.

You lead by presence. The standard around you rises because you are in the room. You give feedback directly and receive it the same way. You do not need an audience to hold the standard

• you hold it because you believe in it.

You cook because you love it. You think about the why behind every preparation, not just the how. You can walk into a kitchen and assess what is working and what is not within a single service. You eat intentionally, you pay attention, and you are still learning.

You have been in kitchens that compromised and you have been in kitchens that did not. You are deliberate about where you put your time now.

You chose Orange Taco specifically. You understand what we are building and you want to be part of it

• not just employed by it.

Above everything else

• genuine passion for this craft.

Not passion you describe on paper. Passion that shows in how you talk about food, what you cook at home, what excites you about a technique or an ingredient. We will know within minutes of talking to you whether it is real. It always shows.

ResponsibilitiesSet up and break down your station to standard before and after every shift

• without being askedPrepare ingredients to exact specification
• measure and portion accurately, every timeFulfill customer orders with speed, correct flavor profiles, and intended presentationMaintain fully stocked line stations throughout service
• anticipate needs, do not waitFollow proper food rotation and shelf life management protocolsReceive, sort, and store deliveries
• verify quality and accuracy against ordersKeep your station clean as you go.

Always.

Follow all food safety and sanitation protocols defined under company policySupport kitchen, baking, and front-of-house operations when needed

• no task is beneath this roleCreate direct, confident, genuine interactions with every guestQualificationsDemonstrated tenure in at least one prior role
• kitchen, food service, or customer-facing
• of 6 months or more5 or more years of kitchen experience across serious operationsDemonstrated senior or lead kitchen role of 12 months or moreAbility to run a full service independently and hold the standard across multiple stationsCan articulate a culinary philosophy
• not a rehearsed answer, a genuine oneTexas Food Handler's Certification or ability to obtain within 30 daysProven ability to develop and hold others accountable to a standardAbility to stand for extended periods and lift up to 50 lbsBilingual (English/Spanish) a plusWhat This Is NotThis role is not for someone who has the title history but not the habits.

This kitchen is small, precise, and fully transparent. The way you manage your station, your pace under pressure, your presence with guests, your response when something goes wrong

• all of it is visible, all of it is evaluated, all of it matters.

We are a culture of excellence. We know exactly what good looks like, which means we also know when experience is being performed rather than demonstrated.

If your years in this industry have made you comfortable rather than sharper, this is not the right fit. If you need the kitchen to work around you rather than the other way around, we are not the right match. If correction at any level feels beneath you, this environment will not work.

If you are looking for the kitchen that matches what you have built, holds you to the highest standard, and develops you toward real kitchen leadership

• this is exactly the right place.

Your Path ForwardApprentice Chef is the starting point. Chefs who demonstrate mastery across all kitchen functions and show genuine leadership instincts advance to Sous Chef

• real ownership of the kitchen, development of the team coming up behind them, and compensation that reflects it.

The ceiling is not low. But you have to earn every step.

What to Expect in Our ProcessWe move quickly and deliberately.

Application review

• we screen for intent and specificity, not credentialsPhone screen
• 10 to 15 minutes, no prep requiredIn-person interview at Orange Taco, Houston Center, no prep requiredPaid trial shift
• up to 3 hours, real service conditions, evaluated on work ethic and team fit.

The trial shift may be stopped early if the standard is not met. Candidates who do not advance will be notified within 48 hoursOffer within 48 hours of trial shift if it is the right matchYour performance during the working interview, demonstrated skills, and other factors assessed throughout the process will determine your starting level and compensation. We place every chef where the work says they belong

• not where the resume suggests.

We pay $13.00

• 21.

00/hr. The right person moves quickly.