Restaurant Sous Chef

Landry's, LLC.•Houston, TX

4d•Onsite

About The Position

The Post Oak Hotel is seeking a Restaurant Sous Chef to join the only double Forbes Five-Star Hotel in Texas. We hire passionate and professional colleagues who genuinely delight our guests through curated and authentic experiences. The Restaurant Sous Chef will be responsible for overseeing the culinary operation, leading Cooks to deliver high-quality, locally inspired dining experiences across all meal services and venues.

Requirements

Aspire to our values of being passionate, strive for excellence, remain relevant, collaborate and act with honor and integrity.
5+ years of experience working in a high-volume kitchen.
Strong Culinary expertise, strong communication skills with ability to lead by example, ability to work efficiently under pressure managing priorities. Attention to detail.
Ability to work flexible schedules, including nights, weekends and holidays is required.
Ability to lift 50 pounds on a regular basis and prolonged extended periods of standing.

Nice To Haves

Previous fine dining restaurant experience, luxury or Forbes hotel experience preferred

Responsibilities

Lead culinary operation, ensuring consistent food quality, presentation, and guest satisfaction.
Develop and innovate menus, recipes, plating guides, and culinary concepts that align with the restaurant's brand and current food trends.
Manage food safety, sanitation, and cleanliness standards in compliance with health regulations and Five-Star service expectations.
Oversee kitchen staffing and scheduling, including daily lineups, forecast-based labor planning, and operational coverage.
Control food and labor costs, monitor productivity, and ensure adherence to financial goals and budgets.
Train, coach, and develop culinary team members, fostering skill development, performance improvement, and career growth.
Manage inventory and purchasing, including ordering products, inspecting deliveries, maintaining quality standards, and controlling par levels.
Coordinate kitchen operations and communication, ensuring effective collaboration across culinary departments and smooth opening and closing procedures.
Support leadership and administrative responsibilities, including performance management, HR processes, hotel meetings, media events, and serving as an ambassador for the restaurant and hotel.