Exec Sous Chef

Houston Oaks; Northern (KY); Hybrid; USD 90,000 - 130,000; Full time

Job summary

Houston Oaks in the United States is seeking a seasoned kitchen leader to helm the culinary team in the Executive Chef's absence. You will drive daily production, uphold high standards of quality, and manage staff across stations to ensure exceptional service for Members during all events.

The role requires a strong background in menu development, recipe costing, and staff supervision, with a track record of maintaining sanitation and cost controls in a high-end setting.

Qualifications

• 8–12 years of progressive kitchen experience, with at least 3 years in a supervisory role.
• Experience managing kitchen teams of 10–30 people across multiple stations or outlets.
• Track record of food cost management.
• Classical and contemporary techniques across protein, sauces, garde manger, and pastry fundamentals.
• ServSafe certification or equivalent food safety certification.

Responsibilities

• Deliver service with care and attention, always prioritizing quality and the well‑being of the Members.
• Assist the Executive Chef in all aspects of kitchen management, including menu development, food preparation, and staff supervision.
• Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes.
• Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
• Train, coach, and evaluate kitchen staff from line cooks through sous chefs; conduct performance reviews.
• Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
• Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
• Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage.
• Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
• Enforce Club protocols, allergen management procedures, and safe food handling standards.
• Any other duties, as assigned.

Skills

Kitchen management

Supervisory experience

Food cost management

Menu costing

Banquet production

Team leadership

Sanitation standards

Allergen management

Job description

Job DetailsPosition Summary:

Houston Oaks is excited to welcome a passionate individual to our team! In this role, you will assume the helm in the kitchen when the Executive Chef is unavailable and drive daily production and quality. The role requires equal competence in cooking technique and kitchen management the ability to work a line under pressure and run a department simultaneously, all aimed at fostering connections and ensuring our team thrives together in a spirit of collaboration and shared purpose.

Essential Duties and Responsibilities:

• Deliver service with care and attention, always prioritizing quality and the well-being of the Members.
• Assist the Executive Chef in all aspects of kitchen management, including menu development, food preparation, and staff supervision.
• Assist the Executive Chef in menu development, recipe costing, and seasonal menu changes
• Manage daily prep lists, station assignments, and line staffing to match forecasted covers and banquet volumes.
• Train, coach, and evaluate kitchen staff from line cooks through sous chefs; conduct performance reviews.
• Execute complex banquet and catering production, coordinating timing across multiple event rooms and outlets.
• Maintain sanitation standards and lead the kitchen through health department inspections and internal audits.
• Order and receive food product, verify quality on delivery, and manage par levels to minimize spoilage
• Step into the Executive Chef role during absences, representing the culinary department in leadership meetings.
• Enforce Club protocols, allergen management procedures, and safe food handling standards.
• Any other duties, as assigned.

QualificationsRequired Skills and Qualifications:

• 8–12 years of progressive kitchen experience, with at least 3 years in a supervisory role (sous chef, banquet chef, or pastry chef at a full-service property) preferably in a high-end restaurant, hotel, or private club setting.
• Demonstrated experience managing kitchen teams of 10–30 people across multiple stations or outlets.
• Track record of food cost management.
• Classical and contemporary techniques across protein, sauces, garde manger, and pastry fundamentals.
• A genuine desire to work as part of a team and contribute positively to our workplace culture.
• Ability to play high and close attention to detail for maintaining high standards of cleanliness and sanitation.
• Menu costing: yield percentages, plate cost calculations, menu engineering basics.
• ServSafe certification or equivalent food safety certification.

Working Conditions:

• Work is performed primarily in a commercial kitchen environment, which can be fast-paced, noisy, and hot.
• Exposure to extreme temperatures (hot and cold), steam, and cleaning chemicals.
• Work schedule requires flexibility, including evenings, weekends, holidays, and overtime as needed.
• May be required to work long hours during peak seasons or special events.
• Requires standing for extended periods, walking, bending, stooping, and lifting.
• You may experience variable noise levels.

Physical Requirements:

• Ability to stand and walk for extended periods of time (8+ hours per shift).
• Ability to lift and carry up to 50 pounds.
• Ability to bend, stoop, reach, and climb.
• Manual dexterity and fine motor skills for handling kitchen equipment and preparing food.
• Ability to work in a hot and humid environment.
• Ability to work around sharp objects and hot surfaces.
• Good vision and hearing are essential.

Physical Functions:

The physical demands and characteristics of the work environment are representative of those needed to successfully perform the essential functions of this role.

We are committed to making reasonable accommodations to support individuals with disabilities in fulfilling these responsibilities.