Creative Sous Chef – Lead Kitchen & Guest Experience

Bunkhouse; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, Vision

401K with company match

Free room nights

Discounted and Friends & Family Room 


Free parking

Paid Time Off

Wellbeing Headspace

Retail discounts

Job summary

Hotel Saint Augustine, a Bunkhouse Hotels property in Houston, seeks a passionate Sous Chef to join the culinary team and collaborate with the broader food and beverage operations to deliver exceptional guest experiences.

The role involves supervising kitchen staff, developing creative menus, managing daily operations, and ensuring safety, quality, and cost control in a fast-paced environment.

Qualifications

• In-depth knowledge of kitchen operations and preparation methods.
• Strong leadership and communication skills for team guidance.
• Experience with training, budgeting, and delivering customer service.

Responsibilities

• Support senior leadership with management responsibilities.
• Liaise between culinary and other hotel departments.
• Supervise sous chefs and guide food preparation and cooking.
• Develop creative menu items aligned with brand standards.
• Plan and execute special events and holiday functions.
• Manage scheduling, payroll, training, and hiring of kitchen staff.
• Lead the team toward exceptional guest service and satisfaction.
• Monitor production, ordering, costs, and quality daily.
• Ensure safety and sanitation of kitchen facilities/equipment.
• Organize departmental meetings and training sessions.

Skills

Kitchen operations

Leadership

Communication

Financial management

Training & development

Computer literacy

Education

Culinary education

Tools

General computer knowledge

Job description

Hotel Saint Augustine, a Bunkhouse Hotels property in Houston, seeks a passionate Sous Chef to join the culinary team and collaborate with the broader food and beverage operations to deliver exceptional guest experiences.

The role involves supervising kitchen staff, developing creative menus, managing daily operations, and ensuring safety, quality, and cost control in a fast-paced environment.