Executive Sous Chef — Lead Banquets & Menu Innovation

Magnolia Hotels; Houston (TX); On-site; USD 75,000 - 95,000; Full time

Benefits offered by this job

Medical benefits

Dental & Vision

Life insurance

401(k) with match

Paid time off

Job summary

Magnolia Hotels seeks an Executive Sous Chef to oversee culinary staff across all outlets and banquets, ensuring food planning, preparation and quality meet Magnolia standards. You will partner with the Director of Food & Beverage to train, schedule and supervise chefs and cooks, develop seasonal menus, monitor costs, and uphold safety and sanitation.

The role requires strong leadership, excellent communication, and the ability to thrive in a fast-paced hotel environment in Houston.

Qualifications

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills.
• Flexible scheduling including weekends, evenings and holidays.
• Mature, pleasant, and enthusiastic team player.

Responsibilities

• Oversee culinary staff to ensure quality and productivity.
• Assist in menu development and cost controls.
• Coordinate with F&B to manage events and banquets.
• Monitor food costs and inventory.
• Enforce safety and cleanliness standards.
• Lead meetings and train staff.

Skills

Customer service mindset

Strong communication

Ability to work under pressure

Leadership & supervision

Education

Culinary experience (≥3 years)

Job description

Magnolia Hotels seeks an Executive Sous Chef to oversee culinary staff across all outlets and banquets, ensuring food planning, preparation and quality meet Magnolia standards. You will partner with the Director of Food & Beverage to train, schedule and supervise chefs and cooks, develop seasonal menus, monitor costs, and uphold safety and sanitation.

The role requires strong leadership, excellent communication, and the ability to thrive in a fast-paced hotel environment in Houston.