Banquets Chef

Houstonian Hotel, Club & Spa; Houston (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

Houstonian Hotel, Club & Spa in Houston, TX seeks an experienced banquet chef/sous chef to train and supervise kitchen staff, ensuring food is prepared and presented to luxury hotel standards. This role emphasizes discretion, professionalism, and strong financial understanding of food costs and budgets.

The position requires leadership in banquet executions, sanitation excellence and the ability to manage multi-event kitchens under pressure.

Qualifications

• 5-8 years of experience as banquet chef or sous chef in a high-end hotel/restaurant.
• TABC certificate and Food Handlers Certification.
• Strong cooking technique and ability to lead multi-event banquets.
• Experience in banquet presentations and elevated sanitation standards.
• Excellent communication and interpersonal skills.

Responsibilities

• Assigns detailed duties to staff for efficient banquet operations.
• Coach, counsel and observe performance; manage discipline and evaluations.
• Maintain purchasing, inventory and food cost controls.
• Ensure clear written and verbal communication of directions to staff.
• Uphold discretion, professionalism and hotel standards.

Skills

Team leadership

Communication

Sanitation standards

Food cost control

Cooking techniques

Budgeting

Education

High school education (preferred)

Job description

JOB SUMMARYTrain, supervise and work with all kitchen staff in order to prepare, cook and present food according to hotel standards .Maintain operating policies to obtain financial results as dictated by operating budgets. This role is critical to maintaining the luxury standard and reputation of The Houstonian Hotel, Club & Spa while upholding the highest levels of discretion and professionalism.ESSENTIAL JOB FUNCTIONSAssigns in detail, specific duties to all employees under supervision for the efficient operation of banquets.This position requires strong skills in human resources, training, team management, instruction and motivation, sanitation, preventive maintenance, financial understanding of profit and loss and public relations skills.Candidate must maintain excellent purchasing, inventory and food cost controls.Communicates effectively both verbally and in writing to provide clear directions to staff. Coach, counsel and observe performance, encouraging improvement. Administration of disciplinary procedures and performance evaluations.Other duties as assigned.KNOWLEDGE AND SKILLSHigh school education is preferred but not required.Must have 5-8 years previous experience in an upper tiered restaurant and/or hotel as the banquet chef or sous chef. Must have good communication skills and be computer literate.This position requires a highly motivated, organized individual who communicates, cooperates, and is able to adapt to changing situations. Furthermore, must show control and patience to ensure a positive and efficient crew.Strong working knowledge on all cooking techniques.Strong skills in banquet presentations and multi-event executions.Strong working knowledge of elevated standards of sanitation.Ability to remain calm and composed under stressful situations.Hours required: Scheduled days and hours vary based on departmental needs.LICENSES AND/OR CERTIFICATIONSMust have a TABC certificate and Food Handlers Certification.PHYSICAL JOB REQUIREMENTSMust be able to meet the following minimum physical requirements for at least an eight-hour shift:Physical Stamina: Frequent standing, walking, climbing of ladders and stairs, kneeling, reaching overhead, lifting and carrying various objects weighing up to 30 lbs. Employees in this position will be required to work in a fast-paced kitchen environment, where there is typically a moderate to loud noise level, work is performed in extreme temperatures, and floors surfaces may be slick.Hearing / Speech: Must be able to effectively engage in one-on-one communication with guests, members, and customers and use a 2-way radio to communicate clearly and accurately with co-workers.Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.Literacy: Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.Chemicals/Agents: Must be able to work safely with chemicals according to SDS sheets and all applicable laws, codes and regulatory requirements.