Banquets Chef

Houstonian; Houston (TX); On-site; USD 70,000 - 90,000; Full time

Job summary

The Houstonian Hotel, Club & Spa is seeking a banquet chef/sous chef to train, supervise and lead kitchen staff in delivering exceptional banquet service. You will ensure food quality, presentation and cost controls align with luxury hotel standards.

Candidates should have 5–8 years of upper-tier restaurant or hotel kitchen experience and hold required certifications (TABC, Food Handlers). Strong leadership and communication skills are essential.

Qualifications

• 5–8 years experience in an upper-tier restaurant or hotel as banquet chef or sous chef.
• Must have TABC certificate and Food Handlers Certification.
• Excellent purchasing, inventory and food cost controls required.

Responsibilities

• Supervise and assign duties to kitchen staff for banquets and events.
• Maintain high culinary standards and kitchen cleanliness.
• Communicate clearly with staff and management; coach performance when needed.
• Support inventory management, purchasing, and cost controls.

Skills

Communication skills

Team management

Training

Sanitation

P&L understanding

Adaptability

Education

High school education

Tools

Computer literacy

Job description

Job Details

Job Location: Houston, TX 77024

Position Type: Full Time

Job Category: Culinary

JOB SUMMARY

Train, 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 FUNCTIONS

• Assigns 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 SKILLS

• High 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 CERTIFICATIONS

• Must have a TABC certificate and Food Handlers Certification.

PHYSICAL JOB REQUIREMENTS

• Must 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.