Executive Sous Chef - Lead Kitchen & Banquets

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

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.