Executive Sous Chef - Magnolia Houston Hotel

CoralTree Hospitality•Houston, TX

About The Position

The Executive Sous Chef oversees culinary staff and food planning, preparation, production, and control for all food outlets and banquets, ensuring compliance with OSHA requirements and Magnolia quality standards. The role supports the Director of Food & Beverage in managing culinary operations, developing menus, maintaining food quality and safety, and controlling food and labor costs. The position requires a customer-focused, attentive, and presentable team member who communicates courteously with guests and staff. The Executive Sous Chef monitors team performance, production flow, and product quality; analyzes feedback; and promotes continuous improvement. The role also involves collaborating with hotel staff, conducting culinary team meetings, and helping ensure efficient service. The job requires the ability to supervise a large staff, operate food-preparation machinery safely, work in confined spaces and extreme temperatures, and stand, walk, or sit continuously for extended periods. The schedule must be flexible and may include weekends, evenings, and holidays.

Requirements

At least 3 years of culinary experience, preferably as a chef in a similar-sized operation; supervisory experience is essential.
Excellent communication and listening skills.
Ability to work under pressure.
Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
Must be mature, pleasant, courteous, cooperative, and an enthusiastic team player with good human-relations skills.
Must be flexible in working hours, including weekends, evenings, and holidays.
Considerable mathematical knowledge to create and interpret reports, budgets, and forecasts.
Extensive knowledge of menu development, marketing insight, and cost and wage control.
Extensive knowledge of food products, standard recipes, and proper preparation.
Ability to analyze, forecast, and make judgments to ensure proper payroll and production control.
Ability to read, write, and speak English to comprehend and communicate job functions.
Ability to safely operate complex food-preparation machinery.
Ability to work in confined spaces and in environments with extreme hot and cold temperatures.
Ability to supervise a large staff and accomplish goals on time.
Ability to conduct meetings and menu briefings and maintain communication between team members and the Executive Chef.
Ability to stand, walk, and/or sit continuously for extended periods to perform essential job functions.
Ability to work effectively with internal and external customers, including those requiring patience, tact, and diplomacy, and to gather accurate information to resolve conflicts.
Artistic ability to create theme menus and ideas for ice carvings and decorations.
Ability to use Microsoft products and a timekeeping program, with basic knowledge of IT programs such as a point-of-sale system.

Nice To Haves

Culinary experience as a chef in a similar-sized operation.

Responsibilities

Oversee culinary staff and food planning, preparation, production, and control for all food outlets and banquets.
Assist the Director of Food & Beverage with hiring, training, supervising, scheduling, and participating in the work of chefs, cooks, and other food-preparation personnel.
Help direct staff activities and communicate with customers to promote food products.
Analyze feedback from clients and team members and implement improvements.
Maintain effective working relationships with hotel staff to support efficient operations and customer service.
Organize and conduct meetings with the culinary team.
Monitor team performance, product quality, and production flow, and foster continuous improvement.
Assist with creating and implementing menus and menu items for all outlets based on food trends and regional tastes.
Develop menu selections for banquet themes and parties in line with client budgets and expectations.
Consult with the Director of Food & Beverage on new menu selections and changes.
Assist with auditing food storeroom items and directing inventory to maintain product quality and meet health-code requirements.
Enforce safety procedures and cleanliness standards throughout kitchen areas.
Monitor food costs and conduct monthly inventory.
Monitor back-of-house labor in the kitchen and banquets department.
Assist the Director of Food & Beverage in estimating the annual food budget.
Visit local restaurants to observe trends in food presentation and pricing.
Monitor outlets during peak periods to oversee production flow and presentation.
Maintain the vacation schedule to ensure proper staffing.
Report equipment requiring repair or replacement to Property Operations.
Perform other duties as requested, including VIP parties and activations.