Executive Sous Chef: Lead Kitchen, Menus & Teams (401k)

CoralTree Hospitality Group; Houston (TX); On-site; USD 60,000 - 95,000; Full time

Benefits offered by this job

Medical, dental, vision

401(k) plan with company match

Paid time off

Job summary

CoralTree Hospitality Group is seeking an Executive Sous Chef to oversee culinary staff and ensure quality across all outlets and banquets, aligning with Magnolia standards. You will assist in hiring, training and supervising chefs, controlling costs, and implementing new menus with current trends.

Apply your leadership to maintain performance, inventory, and staff engagement while ensuring safety and health code compliance across all kitchen areas.

Qualifications

• Excellent communication and listening skills.
• Ability to work under pressure.
• Excellent organizational and prioritization skills, attention to detail, and problem-solving skills.
• Must be mature, pleasant, courteous, cooperative and an enthusiastic team player.
• Must be flexible in working hours, including weekends, evenings and holidays.

Responsibilities

• Oversee culinary staff to ensure food planning, preparation, production and control.
• Assist Director of Food & Beverage to hire, train, supervise and schedule kitchen staff.
• Promote food products and direct staff to meet quality and cost controls.
• Audit food storeroom items and maintain health code compliance.
• Monitor food costs, inventory and labor for BOH efficiency.

Skills

Excellent communication

Listening skills

Work under pressure

Organization & prioritization

Team player

Flexible working hours

Education

3+ years culinary supervisory experience

Tools

Microsoft Office

Time keeping program

POS system

Job description

CoralTree Hospitality Group is seeking an Executive Sous Chef to oversee culinary staff and ensure quality across all outlets and banquets, aligning with Magnolia standards. You will assist in hiring, training and supervising chefs, controlling costs, and implementing new menus with current trends.

Apply your leadership to maintain performance, inventory, and staff engagement while ensuring safety and health code compliance across all kitchen areas.