Sous Chef

Horseshoe Bay Resort•Houston, TX

About The Position

The Sous Chef supports the Executive Chef in leading daily culinary operations at a luxury Curio Collection by Hilton property. The role ensures exceptional food quality, presentation, consistency, and sanitation standards. This hands-on culinary leader supervises and develops kitchen team members, oversees food preparation and production, maintains recipe and presentation standards, and ensures restaurant, banquet, and event operations are prepared for successful service. The Sous Chef works closely with the Executive Chef, Food & Beverage leadership, Restaurant, Banquets, Stewarding, and Purchasing teams to maintain efficient operations and consistently deliver an elevated culinary experience. Schedule flexibility, including early mornings, evenings, weekends, and holidays, is required based on business and event needs.

Requirements

  • Previous Sous Chef, culinary supervisory, or kitchen leadership experience.
  • Strong culinary knowledge and leadership skills.
  • Attention to detail.
  • Ability to remain composed during high-volume service.
  • Schedule flexibility, including early mornings, evenings, weekends, and holidays, based on business and event needs.

Nice To Haves

  • Experience in a luxury hotel, upscale restaurant, or high-volume culinary environment.
  • Previous luxury or full-service hotel experience.
  • Hilton or Curio Collection experience.

Responsibilities

  • Support the Executive Chef in leading daily culinary operations.
  • Supervise, train, and develop kitchen team members.
  • Oversee food preparation and production and maintain recipe, quality, and presentation standards.
  • Ensure restaurant, banquet, and event operations are properly prepared for service.
  • Assist with scheduling.
  • Manage inventory and ordering.
  • Assist with food and labor cost management and waste reduction.
  • Maintain kitchen organization.
  • Ensure compliance with food safety, sanitation, storage, labeling, and FIFO standards.
  • Coordinate with Food & Beverage leadership, Restaurant, Banquets, Stewarding, and Purchasing teams.
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