Banquet Sous Chef – Luxury Hotel, High‑Volume Events

Landry's; Houston (TX); Hybrid; USD 60,000 - 75,000; Full time

Job summary

The Post Oak Hotel in Houston, TX, seeks a Banquet Sous Chef to join its Forbes Five-Star dining team. You will supervise banquet kitchen operations, lead culinary staff, and ensure top-quality food production for all catered events.

This role requires 3 years in a high-volume kitchen, plus luxury/hotel or Forbes experience, flexibility for nights/weekends/holidays, and a strong focus on guest experience and teamwork to uphold the brand standards.

Qualifications

• 3 years of experience in a high-volume kitchen; hotel/luxury or Forbes experience preferred.
• Commitment to guest experiences, teamwork, and professional communication.

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.

Skills

High-volume kitchen

Forbes luxury experience

Guest experience

Job description

The Post Oak Hotel in Houston, TX, seeks a Banquet Sous Chef to join its Forbes Five-Star dining team. You will supervise banquet kitchen operations, lead culinary staff, and ensure top-quality food production for all catered events.

This role requires 3 years in a high-volume kitchen, plus luxury/hotel or Forbes experience, flexibility for nights/weekends/holidays, and a strong focus on guest experience and teamwork to uphold the brand standards.