Sous Chef

Hotel Granduca Houston; Houston (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Hotel Granduca Houston is seeking a skilled Sous Chef to lead the kitchen team in delivering luxurious cuisine in Houston, TX. You will work under the Executive Chef to curate high-quality dishes and ensure guest experiences meet luxury standards.

This role requires 2–3 years in a hotel or fine dining setting, leadership experience, and a Food Manager Certification. You will manage inventory, train staff, and uphold safety, sanitation, and presentation across all stations.

Qualifications

• 2–3 years of hotel, country club, or fine dining kitchen experience.
• Experience supervising or leading cooks preferred.
• Food Manager Certification is required.
• Knowledge of HACCP and food safety standards.

Responsibilities

• Prepare and present a wide range of dishes to hotel standards.
• Oversee daily kitchen operations and inventory control.
• Develop signature dishes with the Executive Chef.
• Train and mentor kitchen staff on techniques and safety.
• Maintain cleanliness and organization of the kitchen.
• Collaborate with front-of-house teams for seamless service.

Skills

Food Safety & HACCP

Kitchen Leadership

Menu Development

Quality Control

Guest Satisfaction

Education

Culinary School Certification

Associate Degree in Culinary Arts

GED or High School Diploma

Tools

POS Systems

Inventory Management

Kitchen Equipment Knowledge

Job description

Join the team at Hotel Granduca and help create unforgettable experiences in the heart of Houston, Texas. As a luxury boutique hotel and a proud Transwestern Hospitality Group property, Hotel Granduca blends timeless European elegance with warm Texas hospitality.

We offer exciting hotel careers and hotel jobs for individuals who are passionate about service, creativity, and excellence. Here, your talent is valued, your growth is supported, and your work makes a meaningful impact—every day.

If you’re inspired by exceptional service and a culture rooted in teamwork, professionalism, and pride in delivering memorable guest experiences,

Position Summary

The Sous Chef is tasked with curating exceptional culinary experiences for guests. This role blends technical expertise, creativity, and impeccable service standards to support the Executive Chef and lead the kitchen team in delivering high-quality cuisine. The Sous Chef must demonstrate a deep understanding of classic and contemporary cooking techniques, superior leadership and interpersonal skills, and a commitment to upholding the highest level of professionalism in every interaction that reflects the luxury standards of the hotel.

Key responsibilities include overseeing daily kitchen operations, maintaining accurate inventory control procedures, and ensuring consistency in food preparation and presentation. The ability to adjust and replicate recipes while maintaining quality and efficiency is critical. This position requires a strong "client first" mindset and a background in foodservice and kitchen management.

Position Essential Functions

• Expertly prepare and present a wide range of dishes according to hotel standards and guest preferences.
• Maintain up-to-date knowledge of current culinary trends, seasonal ingredients, and innovative presentation techniques.
• Consistently ensure that all food is served elegantly, with appropriate garnishes and plating.
• Develop signature dishes and seasonal specials in collaboration with the Executive Chef.
• Monitor inventory levels, order supplies, and manage stock rotation to minimize waste and ensure product quality.
• Oversee food preparation and ensure consistency in taste, texture, and presentation across all stations.
• Train, mentor, and guide kitchen staff to uphold culinary standards and ensure proper technique and safety practices.
• Maintain a clean, organized, and well-stocked kitchen at all times.
• Comply with all licensing, health, and safety regulations, including food handling and sanitation guidelines.
• Work collaboratively and communicate effectively with kitchen staff and front-of-house teams to ensure a seamless flow between kitchen and dining room.
• Participate in pre-service meetings and briefings.
• Other duties as assigned.

Position Requirements

Education

• High school diploma or general education degree (GED); culinary school certification or associate degree preferred.

Experience

• 2-3 years of experience in a hotel, country club, or fine dining kitchen environment.
• Prior experience in a supervisory or lead cook role is strongly preferred.

Technical Skills/Compliance

• Food Manager Certification required
• Familiarity with POS/order tracking systems as needed for kitchen coordination.
• Thorough knowledge of professional kitchen operations, including food preparation, cooking techniques, and plating standards.
• Familiarity with inventory management systems and kitchen ordering procedures.
• Strong understanding of food safety, sanitation, and HACCP guidelines.
• Ability to adjust and replicate recipes while maintaining consistency and quality.

Personal Skills

• Ability to understand and give general instructions in standard kitchen situations.

Strong organizational and leadership skills, with effective communication in English (verbal and written); Spanish speaking is a plus.

• Strong customer service orientation with the ability to support front-of-house teams and guest satisfaction.
• High attention to detail and a proactive, solution-oriented approach.
• Positive, professional demeanor and the ability to work well in a fast-paced, team-oriented environment.

Physical Skills

• Frequent standing, walking, stooping, and reaching in a busy kitchen setting.

May be required to work extended periods of time without relief, including weekends and holidays.

• Must be able to lift, push, pull, or carry items weighing up to 50 pounds.
• Comfortable working in high-temperature environments and around commercial kitchen equipment.

Chemical Handling & General Food and Beverage Safety

• Team members must follow all safety protocols when handling cleaning chemicals, detergents, and sanitizers, and adhere to OSHA and HACCP standards.

Travel / Special Events

• The Employee may be required to work offsite or attend special events, catering functions, or hotel-related activities as needed.

Other/Operational Details

• Adherence to uniform, grooming, and hygiene standards.
• Participate in inventory audits and waste reduction initiatives.
• Assist with training new hires and cross-training staff for kitchen efficiency.
• Uphold hotel sustainability initiatives (recycling, minimizing food waste, proper chemical handling).
• Hotel Granduca Houston operates 24 hours a day, 7 days a week. Scheduling may vary based on operational needs, including shifts, start times, and total hours worked per week. Must be able to work flexible hours, including evenings, weekends, and holidays as needed.

Location

Houston, TX

All candidates selected for an offer of employment are subject to pre-employment background checks, which may include criminal history, education verification, motor vehicle records, credit history, and professional license verification. In addition, your employment with Transwestern is subject to successfully passing a drug screen check prior to you starting with the firm.

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