Sous Chef
About The Position
La Colombe d'Or Hotel and Tonight & Tomorrow Restaurant is seeking a disciplined, creative Sous Chef to run the line and elevate details in a small, high-touch luxury kitchen in the Houston area. The role emphasizes precision, consistency, and personalized guest experiences rather than high-volume service. The Sous Chef works side-by-side with a James Beard award-winning Chef and is given meaningful ownership of kitchen operations. The position involves leading daily kitchen operations and service, maintaining the Executive Chef’s standards, developing the culinary team, and assisting with menus, seasonal changes, and special events. The Sous Chef also manages food costs and inventory, enforces food safety standards, and steps into the Executive Chef’s role during absences. The setting is an intimate property with excellent ingredients and close collaboration among culinary, food and beverage, banquet, and front-of-house teams.
Requirements
- At least 5 years of experience in fine-dining or luxury hotel kitchens.
- At least 2 years of experience in a Sous Chef or senior lead role.
- Strong classical culinary foundation and knowledge of modern techniques.
- Proven ability to lead a small, high-performing team in a boutique environment.
- Excellent palate, knife skills, and timing under pressure.
- Experience with cost control, ordering systems, and inventory management.
- ServSafe or equivalent certification.
- Ability to remain calm under pressure, attention to detail, and clear communication with the team and Executive Chef.
Nice To Haves
- Familiarity with wine and beverage pairings.
- Experience in a James Beard–recognized kitchen.
Responsibilities
- Run daily kitchen operations, including mise en place, line management, and service execution across all meal periods.
- Maintain the Executive Chef’s standards for taste, temperature, presentation, and timing on every plate.
- Lead, train, and develop the culinary team, including station cooks, garde manger, and pastry as needed.
- Assist with menu development, seasonal changes, and special events while protecting the house style.
- Manage food cost, inventory, ordering, and receiving, with attention to waste and quality.
- Enforce food safety, sanitation, and allergen protocols.
- Step into the Executive Chef’s role during absences and represent the kitchen to guests and hotel leadership.
- Collaborate with food and beverage, banquets, and front-of-house teams to deliver seamless, personalized guest experiences.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
