Sous Chef

Transwestern•Houston, TX

3d•Onsite

About The Position

The Sous Chef is tasked with curating exceptional culinary experiences for guests. This role blends technical expertise, creativity, and impeccable service standards to support the Executive Chef and lead the kitchen team in delivering high-quality cuisine. The Sous Chef must demonstrate a deep understanding of classic and contemporary cooking techniques, superior leadership and interpersonal skills, and a commitment to upholding the highest level of professionalism in every interaction that reflects the luxury standards of the hotel. Key responsibilities include overseeing daily kitchen operations, maintaining accurate inventory control procedures, and ensuring consistency in food preparation and presentation. The ability to adjust and replicate recipes while maintaining quality and efficiency is critical. This position requires a strong “client first” mindset and a background in foodservice and kitchen management.

Requirements

High school diploma or general education degree (GED); culinary school certification or associate degree preferred.
2–3 years of experience in a hotel, country club, or fine dining kitchen environment.
Prior experience in a supervisory or lead cook role is strongly preferred.
Food Manager Certification required
Familiarity with POS/order tracking systems as needed for kitchen coordination.
Thorough knowledge of professional kitchen operations, including food preparation, cooking techniques, and plating standards.
Familiarity with inventory management systems and kitchen ordering procedures.
Strong understanding of food safety, sanitation, and HACCP guidelines.
Ability to adjust and replicate recipes while maintaining consistency and quality.
Ability to understand and give general instructions in standard kitchen situations.
Strong organizational and leadership skills, with effective communication in English (verbal and written); Spanish speaking is a plus.
Strong customer service orientation with the ability to support front-of-house teams and guest satisfaction.
High attention to detail and a proactive, solution-oriented approach.
Positive, professional demeanor and the ability to work well in a fast-paced, team-oriented environment.
Frequent standing, walking, stooping, and reaching in a busy kitchen setting.
May be required to work extended periods of time without relief, including weekends and holidays.
Must be able to lift, push, pull, or carry items weighing up to 50 pounds.
Comfortable working in high-temperature environments and around commercial kitchen equipment.
Team members must follow all safety protocols when handling cleaning chemicals, detergents, and sanitizers, and adhere to OSHA and HACCP standards.
The Employee may be required to work offsite or attend special events, catering functions, or hotel-related activities as needed.
Adherence to uniform, grooming, and hygiene standards.
All candidates selected for an offer of employment are subject to pre-employment background checks, which may include criminal history, education verification, motor vehicle records, credit history, and professional license verification. In addition, your employment with Transwestern is subject to successfully passing a drug screen check prior to you starting with the firm.

Nice To Haves

culinary school certification or associate degree preferred.
Spanish speaking is a plus.

Responsibilities

Expertly prepare and present a wide range of dishes according to hotel standards and guest preferences.
Maintain up-to-date knowledge of current culinary trends, seasonal ingredients, and innovative presentation techniques.
Consistently ensure that all food is served elegantly, with appropriate garnishes and plating.
Develop signature dishes and seasonal specials in collaboration with the Executive Chef.
Monitor inventory levels, order supplies, and manage stock rotation to minimize waste and ensure product quality.
Oversee food preparation and ensure consistency in taste, texture, and presentation across all stations.
Train, mentor, and guide kitchen staff to uphold culinary standards and ensure proper technique and safety practices.
Maintain a clean, organized, and well-stocked kitchen at all times.
Comply with all licensing, health, and safety regulations, including food handling and sanitation guidelines.
Work collaboratively and communicate effectively with kitchen staff and front-of-house teams to ensure a seamless flow between kitchen and dining room.
Participate in pre-service meetings and briefings.
Other duties as assigned.
Participate in inventory audits and waste reduction initiatives.
Assist with training new hires and cross-training staff for kitchen efficiency.
Uphold hotel sustainability initiatives (recycling, minimizing food waste, proper chemical handling).