Banquet Sous Chef

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

Job summary

The Post Oak Hotel in Houston seeks a Banquet Sous Chef to join our Forbes Five-Star property, overseeing banquet kitchen operations and leading culinary staff to ensure top-tier service.

You will manage food safety, cost controls, and the successful execution of all catered events, while assisting with menu development and staff training. This role requires flexibility for nights, weekends, and holidays and a passion for guest experiences.

Qualifications

• 3 years of experience in a high-volume kitchen, hotel luxury or Forbes experience preferred.
• Strong commitment to delivering exceptional guest experiences, excellence in service.
• Flexible scheduling including nights, weekends, and holidays is required.

Responsibilities

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

Skills

Leadership

Communication

Teamwork

Flexibility

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