Sous Chef

Stonebridge Hospitality Management•Houston, TX

12d•$18 - $20

About The Position

The Sous Chef supervises food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet standards set by the Executive Chef. The role oversees culinary staff and stewards, ensures compliance with health and safety regulations, and maintains a clean and organized kitchen. The position primarily works in a kitchen environment, with exposure to high temperatures, cooking equipment, and cleaning chemicals. It involves standing and walking for extended periods, regularly lifting and carrying objects up to 50 lbs, and frequently using hands to handle food, kitchen equipment, and tools. The role requires flexibility to work various shifts, including nights, weekends, and holidays. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential duties. Duties and responsibilities may change at any time with or without notice.

Requirements

At least 3 years of experience in a similar role in a culinary environment; hotel or restaurant experience is preferred.
Strong knowledge of food preparation techniques, portion control, and presentation standards.
Ability to supervise and train kitchen staff and ensure compliance with food safety and sanitation regulations.
Proficiency in managing kitchen inventory and ordering supplies.
Excellent communication and leadership skills to manage kitchen operations.
Flexibility to work in a fast-paced environment and handle multiple tasks.

Nice To Haves

Experience in a hotel or restaurant culinary environment.

Responsibilities

Supervise and coordinate food preparation, ensuring food quality, presentation, and portion-control standards are met.
Assist the Executive Chef with menu planning and development, considering guest preferences and food costs.
Monitor kitchen staff performance and provide training, coaching, and feedback as needed.
Oversee proper use of kitchen equipment and ensure safety procedures are followed.
Manage food inventory, order supplies, and check quality upon receipt.
Ensure compliance with health and sanitation regulations and maintain a clean, organized kitchen.
Assist with scheduling kitchen staff to meet operational needs and control labor costs.
Prepare food items as required and ensure consistent food quality throughout meal periods.
Collaborate with banquet and restaurant teams to support smooth events and daily service.
Follow food storage procedures to prevent spoilage and contamination.
Conduct regular inventory checks and maintain accurate food-cost records.