Executive Sous Chef - InterContinental Houston

IHG Hotels & Resorts; Houston (TX); On-site; USD 85,000 - 87,000; Full time

Benefits offered by this job

Room discount

Job summary

IHG Hotels & Resorts in Houston, TX is seeking an Executive Chef to oversee day-to-day culinary operations across outlets, supervise Sous Chefs and staff, and ensure quality, consistency, and compliance with health and safety standards.

You will help train and schedule team members, manage menu development, costing, inventory, and collaborate with Sales, Catering and Banquets to deliver exceptional guest experiences in a luxury hotel setting.

Qualifications

• Completion of a high school diploma or equivalent and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience.
• Degree or certificate in culinary arts preferred.

Responsibilities

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assist the Executive Chef in creating and tasting new recipes and maintaining costing of all dishes.
• Maintain procedures to ensure security and proper storage of food/beverage products, inventory and equipment; replenish supplies timely; minimize waste and control costs.
• Recommend and initiate staffing decisions in accordance with company rules and policies; alert management to serious issues.
• Promote teamwork and coordinate with Sales, Catering, Banquets, Maintenance, Guest Services; assist with banquets and events.
• Interact with guests, vendors, and health departments to ensure safety, quality and best prices.

Skills

Leadership

Training & Development

Scheduling

Food Safety

Cost Control

Inventory Management

Menu Development

Education

High school diploma or equivalent

Culinary degree or certificate preferred

Job description

JOB OVERVIEW

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.

JOB OVERVIEW

Supervise day-to-day activities of the Sous Chefs and other culinary personnel to achieve compliance in food preparations, presentation, and quality. Assist with employee training and scheduling. Adhere to federal, state and local regulations concerning health, safety, or other compliance requirements, as well as brand standards and local policies and procedures. Serve as Executive Chef in his/her absence.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

DUTIES AND RESPONSIBILITIES

Financial Returns

• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.
• Assist the Executive Chef in creating and tasting new recipes and maintaining updated and accurate documentation and costing of all dishes prepared and sold in the food and beverage facilities.
• Maintain procedures to (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniform, etc. in a timely and efficient manner, and (3) to minimize waste and control costs.

People

• Recommend and initiate salary, disciplinary, or other staffing/human resources – related actions in accordance with company rules and policies. Alert management of potentially serious issues.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales & Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staffs with banquets, parties and other special events.
• Interact with outside contacts:
  • Guests – to ensure their total satisfaction
  • Vendors – to order supplies and equipment and ensure best prices and quality
  • Health Department and other regulatory agencies – regarding safety matters and kitchen inspections

Guest Experience

• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures. Assist with the regular inventory of food and kitchen supplies; order items as necessary to maintain adequate inventory levels.

Responsible Business

• Assist in developing new menus and concepts to keep up with business and industry trends.
• Supervise of day-to-day operations and assignments of the culinary staff, communicate goals, and assign/schedule work. Assist with the communication and enforcement of formal policies and procedures.
• Assist the Executive Chef in determining the minimum and maximum stocks of all food, material and equipment.
• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned on a regular basis. Ensure that all kitchen areas and related storerooms are cleaned, mopped, and properly stocked according to anticipated business volume and in accordance with sanitation and health department requirements. Notify Engineering immediately of any maintenance and repair needs.
• May serve as Manager on Duty or perform other duties as assigned.

ACCOUNTABILITY

Supervises culinary employees in a large full-service, luxury, or resort hotel with multiple major food and beverage outlets, and banquet facilities catering to more than 500 people.

Qualification And Requirements

Completion of a high school diploma or equivalent, and three years of experience as a chef, or equivalent combination of education and culinary/kitchen operations experience. Degree or certificate in culinary arts preferred.

This job requires ability to perform the following:

• Carrying or lifting items weighing up to 50 pounds
• Moving about the kitchen
• Handling food, objects, products and utensils
• Bending, stooping, and kneeling

Other

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with guests, employees and third parties that reflect highly on the hotel, the brand, and the Company.
• Reading and writing abilities are utilized often when completing paperwork and management reports, ordering and receiving inventory, and giving and receiving instructions.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances are utilized frequently.
• Problem solving, reasoning, motivating, organizational and training abilities are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• Must be able to work nights, weekends, and/or holidays.

WHAT WE OFFER

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including an impressive room discount and some of the best training in the business.

The annual salary for this exempt manager role is $85,000-$87,000. This rate is only applicable for jobs to be performed in Houston, Texas.

This is the starting rate we in good faith believe we would pay for this role at the time of this posting. We may pay more or less than the posted rate, and the rate may be modified in the future. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.

We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401k, and many other benefits to eligible full-time employees.

Remarks: No amount of pay is considered wages or compensation until earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance by always welcoming different backgrounds, experiences, and perspectives.

IHG Hotels & Resorts gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family.

At IHG Hotels & Resorts, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognized and respected – wherever they are in the world. Want to be part of the journey?

Important information

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• EEO Is The Law - more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity.
• If you require reasonable accommodation during the application process,
• If you are a resident of or applying to a job opening in the State of Washington, read about applicable benefits.
• For roles or applicants in San Francisco only: Pursuant to the San Francisco Fair Chance Ordinance, we will consider for employment qualified applicants with arrest and conviction records.