Sous Chef

Vitol; Houston (TX); On-site; USD 45,000 - 65,000; Full time

Benefits offered by this job

Medical

Vision

Paid Vacation

401k

Life insurance

Short-term & Long-term disability

Job summary

Vitol is seeking a Sous Chef to join our corporate culinary team, supporting meal preparation and dining experiences in a professional setting.

The role requires collaboration with the Executive Chef to prepare, execute and clean up meals, while designing monthly menus, ensuring freshness, and maintaining inventory to support daily operations and smooth service.

Qualifications

• Culinary degree or 2+ years of kitchen experience.
• Knowledge of culinary trends and industry practices.
• Ability to stand and perform eight-hour shifts.
• Available 7am–3pm, Mon–Fri.
• Professional appearance and positive attitude.
• Passionate about delivering quality food and service.

Responsibilities

• Provide a friendly, professional environment; assist Admin team as needed.
• Collaborate with Executive Chef to prepare, execute and clean up meals.
• Meet deadlines; ensure lunch service is on time.
• Design monthly menus with variety and dietary considerations.
• Ensure freshness of all products.
• Perform daily inventory; place orders; stock and organize kitchen and Bistro.

Skills

Culinary experience

Food safety & hygiene

Time management

Customer service

Team collaboration

Professional appearance

Education

Culinary degree

Two+ years kitchen/banquet experience

Job description

Vitol is a leader in energy and commodities. Vitol produces, manages and delivers energy
and commodities to consumers and industry worldwide. In addition to its primary business
of trading, Vitol is invested in infrastructure globally, with $10+billion invested in long-term
assets.
Vitol’s customers include national oil companies, multinationals, leading industrial
companies and utilities. Founded in Rotterdam in 1966, today Vitol serves its customers
from some 40 offices worldwide. Revenues in 2024 were $331bn.

We are currently seeking a Sous Chef to join our culinary team. This role will support meal
preparation and dining experience in a professional/corporate setting.

Responsibilities include:

• Providing a friendly and highly professional environment at all times with employeesand coworkers; ensure all employees feel welcome in the Bistro and receive thesame level of service, answer questions and provide food items as needed from thekitchen while kindly and consistently enforcing the rule that no employees otherthan Admin team members who are certified by the Health Department are allowedin the Kitchen
• Collaborating with the Executive Chef and teammates to prepare, execute and cleanup all meals
• Meeting deadlines without fail; ensure lunch service is on time every day
• Designing monthly menus that maintain variety and are likely to appeal to themasses; when possible, consider dietary restrictions and provide alternatives ifneeded
• Ensuring freshness of all products
• Performing daily inventory of items, place orders, receive product and keep all itemsin stock and organized within the Kitchen and Bistro
• Maintaining relationships with purveyors; receive invoices, review and submit forprompt payment
• Scheduling all maintenance and repairs for food and beverage equipment
• Adhering to all hygiene and food safety requirements as set forth by the Health
• Department; work diligently to stop the threat of cross contamination and foodspoilage by maintaining the safest environment possible within the Kitchen andBistro
• Retaining all pertinent records for the Vitol Kitchen; keep up with City and Countypermits, food service requirements and maintain all records for equipment, serviceand food handling
• Maintaining the food costs spreadsheet
• Working with employees to execute special events and celebrations; identify foodand beverage needs, place orders and assist with setup/cleanup
• Assisting with miscellaneous Admin Team tasks as asked; special events, moves,etc.

Qualifications

• Culinary degree, or two or more years of progressive experience in a restaurantkitchen or hotel/banquet setting
• Working knowledge of culinary trends, various cooking methods, ingredients,equipment, and the industry's standard practices.
• Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift.
• Dependable and capable of working regular hours of 7am – 3pm, Monday – Friday,depending on the menu and needs for the week
• Exhibiting a professional appearance and positive attitude at all times
• Passionate about delivering quality food and excellent customer service

Additional Information

• Medical
• Vision
• Paid Vacation
• 401k with company contributions
• Life insurance
• Short-term & Long-term disability

All your information will be kept confidential according to EEO guidelines.