Sous Chef

Stonebridge Hospitality Associates; Houston (TX); On-site; USD 25,000 - 28,000; Full time

Benefits offered by this job

Medical insurance

Dental insurance

Vision coverage

Paid time off

401(k) match

Wellness program

Life and disability

Savings accounts

Tuition assistance

Travel and lodging perks

Job summary

Stonebridge Hospitality Associates in Houston, TX is seeking a Sous Chef to lead culinary operations in our hotel. You will supervise the kitchen, ensure high-quality food, manage production flow, and coach staff to maintain safety and guest satisfaction.

The role requires 3+ years in a culinary role, strong leadership, and effective cost awareness. Flexible shifts and a fast-paced environment are expected, with opportunities to support events and daily service.

Qualifications

• Minimum of 3 years in a similar culinary role, hotel or restaurant preferred.
• Strong knowledge of food prep, portion control, and presentation standards.
• Ability to supervise and train kitchen staff while ensuring safety and sanitation.

Responsibilities

• Supervise food prep activities to ensure quality, presentation, and portions.
• Assist Executive Chef with menu planning and cost considerations.
• Monitor staff performance, provide coaching and feedback as needed.
• Oversee use of kitchen equipment and enforce safety procedures.
• Manage inventory, order supplies, and verify received quality.
• Ensure compliance with health and sanitation regulations.
• Assist in scheduling to meet operations and labor cost targets.
• Prepare items per standards and maintain consistent quality across meals.
• Collaborate with banquet and restaurant teams for events and daily service.
• Follow proper storage procedures to prevent spoilage and contamination.
• Conduct regular inventory and maintain accurate food cost records.

Skills

Food preparation

Leadership

Communication

Inventory management

Tools

Kitchen safety

Job description

City, State: Houston, Texas

Title: Sous Chef

Location: Houston, Texas

FLSA: Exempt

Status: Full-time

Reports to: Executive Chef

Supervises: Kitchen Team Members

Pay Range: $18.00 - $20.00

Job Summary

The Sous Chef is responsible for supervising food preparation for all culinary operations in the hotel, ensuring that food quality, quantity control, taste, and presentation meet the standards set by the Executive Chef. This role involves overseeing the culinary staff and stewards, ensuring compliance with health and safety regulations, and maintaining a clean and organized kitchen.

Essential Functions and Duties

• Supervises and coordinates food preparation activities, ensuring food quality, presentation, and portion control standards are met.
• Assists the Executive Chef in menu planning and development, taking into consideration guest preferences and food costs.
• Monitors kitchen staff performance, providing training, coaching, and feedback as necessary.
• Oversees the proper use of kitchen equipment and ensures safety procedures are followed.
• Manages food inventory, ordering supplies, and checking quality upon receipt.
• Ensures compliance with health and sanitation regulations, maintaining a clean and organized kitchen.
• Assists in scheduling kitchen staff to meet operational needs and control labor costs.
• Prepares food items as required and ensures consistent food quality throughout all meal periods.
• Collaborates with the banquet and restaurant teams to ensure smooth operations for events and daily service.
• Follows proper food storage procedures to prevent spoilage and contamination.
• Conducts regular inventory checks and maintains accurate food cost records.

Required Experience, Education, and Skills

• Minimum of 3 years of experience in a similar role in a culinary environment, preferably in a hotel or restaurant.
• Strong knowledge of food preparation techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff, ensuring compliance with food safety and sanitation regulations.
• Proficiency in managing kitchen inventory and ordering supplies.
• Excellent communication and leadership skills to manage kitchen operations.
• Flexibility to work in a fast-paced environment and handle multiple tasks.

Work Environment

• Primarily works in a kitchen environment, with exposure to high temperatures, cooking equipment, and cleaning chemicals.
• Stands and walks for extended periods during the shift.
• Regularly lifts and carries objects up to 50 lbs.
• Frequently uses hands to handle food items, kitchen equipment, and tools.
• Flexibility to work various shifts, including nights, weekends, and holidays.

Other Duties

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the team member for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Equal Employment Opportunity

Stonebridge is committed to equal employment opportunities. We do not discriminate based on race, color, religion, sex, pregnancy, national origin, ancestry, age, marital status, sexual orientation, veteran status, physical or mental disability, or medical condition. All aspects of employment, including recruitment, hiring, advancement, compensation, benefits, training, promotion, transfer, discipline, layoff, recall, and termination, will be conducted without discrimination. Reasonable accommodations will be made for disabled team members.

Benefits

• medical
• dental
• vision
• PTO
• 401(k) matching
• wellness support
• life and disability coverage
• savings accounts
• tuition aid
• travel and lodging perks

All Stonebridge openings are projected to close within 30 days of the original posting date. This position will no longer be available 30 days from: 2026-10-23

It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability.