Banquet Sous Chef

The Post Oak Hotel at Uptown Houston; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

The Post Oak Hotel at Uptown Houston is seeking a Banquet Sous Chef to oversee banquet kitchen operations and lead culinary staff in delivering exceptional experiences for our Forbes Five-Star property in Houston. You will manage food production, safety, cost controls, and collaboration with events teams to execute flawless catered functions.

The role requires strong leadership, a focus on guest satisfaction, and flexibility to work nights, weekends, and holidays, aligning with the hotel's

Qualifications

• 3 years of experience in a high-volume kitchen, preferably in hotels, luxury, or Forbes environments.
• Strong commitment to exceptional guest experiences and teamwork.
• Ability to work nights, weekends and holidays.

Responsibilities

• Supervise banquet kitchen operations for all events.
• Lead and train culinary staff with guidance and coaching.
• Oversee food prep and presentation to meet quality standards.
• Coordinate event execution with banquet management and other departments.
• Manage food safety and sanitation per health regulations and policies.
• Assist with menu planning and recipe development for banquets and seasonal offerings.
• Monitor inventory and control costs through ordering, storage, and waste reduction.
• Ensure proper staffing and scheduling to meet event demands.
• Support executive chef in achieving departmental goals and kitchen efficiency.

Skills

Leadership

Guest service

High-volume kitchen

Flexible schedule

Communication

Job description

Overview

The Post Oak Hotel is seeking a Banquet 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 Banquet Sous Chef oversees banquet kitchen operations, leads culinary staff, ensures high-quality food production, maintains safety and cost controls, and supports the successful execution of all catered events and banquets.

Responsibilities

• Supervise banquet kitchen operations to ensure smooth execution of all banquet and catering events.
• Lead and train culinary staff, providing guidance, coaching, and performance support to cooks and kitchen team members.
• Oversee food preparation and presentation to maintain quality, consistency, and brand standards.
• Coordinate event execution with banquet and event management and other departments to ensure timely service for all functions.
• Manage food safety and sanitation standards in compliance with health regulations and company policies.
• Assist with menu planning and recipe development for banquets, special events, and seasonal offerings.
• Monitor inventory and control costs by managing food ordering, storage, and minimizing waste.
• Ensure proper staffing and scheduling to meet event demands and operational needs.
• Support the executive chef in achieving departmental goals, maintaining kitchen efficiency, and delivering exceptional guest experiences.

Qualifications

• Aspire to our values of being passionate, strive for excellence, remain relevant, collaborate and act with honor and integrity.
• 3 years of experience working in a high-volume kitchen. Previous hotel experience, luxury or Forbes experience preferred
• Demonstrates a strong commitment to delivering exceptional guest experiences, consistently exceeding expectations through outstanding service, professionalism, teamwork, and effective communication. Possesses excellent interpersonal and organizational skills, maintains a positive and enthusiastic demeanor, and contributes to achieving organizational goals through a strong work ethic and dedication to excellence.
• Ability to work flexible schedules, including nights, weekends and holidays is required.
• Physical demands: Ability to lift 50 pounds on a regular basis and prolonged extended periods of standing.

Tipped Position

This position does not earn tips.