Sous Chef - InterContinental Houston

IHG Hotels & Resorts; Houston (TX); On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Paid time off

Medical/dental/vision insurance

401(k) plan

Room discount

Job summary

IHG Hotels & Resorts in Houston, Texas is seeking a culinary professional to assist in managing food and beverage operations. This role includes supervising kitchen staff, overseeing menu planning, and ensuring food quality and safety standards are met.

Preferred qualifications include a culinary degree and at least two years of relevant experience. A competitive salary between $65,000 and $68,000 annually along with various employee benefits is offered.

Qualifications

• Two years of experience as a chef or related culinary experience required.
• Ability to carry/lift items weighing up to 50 pounds.
• Alcohol awareness certification or food service permit may be needed.

Responsibilities

• Assist in developing new menu concepts and oversee food preparation.
• Supervise kitchen employees and ensure quality service and teamwork.
• Inspect cleanliness and maintain proper food storage procedures.

Skills

Communication skills

Mathematical skills

Problem solving

Organizational ability

Education

High school diploma or equivalent

Degree or certificate in culinary arts

Job description

JOB OVERVIEW

Assist in managing a single food and beverage outlet or a shift or section of food and beverage operations. Supervise kitchen employees and entry‑level Culinary Staff in preparation and cooking of various food items and their garnishment and presentation. Responsible for menu planning and development and cost control.

QUALIFICATION AND REQUIREMENTS

Completion of high school diploma or equivalent, plus two years of experience as a chef, or equivalent combination of education and culinary/kitchen operation experience. Degree or certificate in culinary arts preferred.

This role requires ability to perform the following:

• Carrying, or lifting items weighing up to 50 pounds
• Moving around the kitchen
• Handing food, objects, products and utensils
• Bending, stooping, kneeling

• Communication skills are utilized a significant amount of time when interacting with employees and guests.
• Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages and variances are utilized frequently.
• Reading and writing abilities are utilized often when giving and receiving instructions and preparing recipes.
• Problem solving, reasoning, motivating, organizational and training ability are used often.
• Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency.
• May be required to work nights, weekends, and/or holidays.

DUTIES AND RESPONSIBILITIES

Financial Returns

• Assist in developing new menu concepts. Develop, test, and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility.
• Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste.

People

• Supervise activities of assigned staff, communicate goals, and assign/schedule work. Communicate and enforce policies and procedures.
• Recommend and initiate disciplinary or other staffing/human resources‑related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching.
• Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales & Marketing, Catering, Banquets, Maintenance, and Guest Services. Assist sales, catering, and banquet staff with banquets, parties and other special events.

Guest Experience

• Interact with outside contacts:
• Guests – to ensure their total satisfaction
• Vendors – to order supplies and equipment and ensure best prices and quality
• Health Department and other regulatory agencies – regarding safety matters and kitchen inspections.

Responsible Business

• Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify the Maintenance Department of any needed repairs.
• Review the following day’s menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures.
• Maintain and enforce procedures to ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and minimize waste and control costs.
• Assist in determining the minimum and maximum stocks of all food, material and equipment.
• Assist in cooking and food preparation as required.
• May serve as Manager on Duty or perform other duties as assigned.

Accountability

Assist Executive Chef in supervising the preparation of food for multiple F&B outlets or facilities, or may independently supervise food preparation for one or more outlets. Primary duty is professional chef work and supervision of other culinary employees.

WHAT WE OFFER

We give our people everything they need to succeed. From a competitive salary that rewards all your hard work to a wide range of benefits designed to help you live your best work life – including an impressive room discount and some of the best training in the business.

The annual salary range for this exempt manager role is $65,000 – $68,000. This rate is only applicable for jobs to be performed in Houston, Texas.

We offer a comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and many other benefits to eligible full‑time employees.

IMPORTANT INFORMATION

• The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue‑based metrics, and business or organizational needs.
• No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company’s sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.
• If you require reasonable accommodation during the application process, please click here.
• IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy.
• If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits.

IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, or disability. We promote a culture of trust, support, and acceptance by always welcoming different backgrounds, experiences, and perspectives.