Sous Chef - InterContinental Houston

Kimpton; Texas; On-site; USD 65,000 - 68,000; Full time

Benefits offered by this job

Room discount

Training programs

Employee benefits package

Job summary

InterContinental Hotels & Resorts in Houston, TX, seeks an experienced culinary supervisor to assist in managing a single F&B outlet or section. You will supervise kitchen staff, assist with menu planning, and help control costs while ensuring guest satisfaction.

The role emphasizes supervising culinary operations, maintaining standards, and supporting events with a focus on quality and efficiency. Local regulations and safety are key priorities.

Qualifications

• High school diploma or equivalent + 2 years as a chef or related experience.
• Ability to carry up to 50 pounds and move around the kitchen.
• Alcohol awareness certification and/or health/food handler card as required by local or state government agency.
• Strong communication and mathematical skills for budgeting and cost control.

Responsibilities

• Assist in developing new menu concepts and cost out new menu items.
• Oversee methods of preparation, portion sizes, and control food usage to minimize waste.
• Supervise staff, train and develop team, and enforce policies and procedures.
• Coordinate with Sales, Catering, Banquets, Maintenance, and Guest Services for events.
• Inspect cleanliness and maintain inventory control and proper storage.

Skills

Communication skills

Mathematical skills

Reading and writing

Problem solving

Education

High school diploma or equivalent + 2 years chef experience

Culinary arts degree or certificate preferred

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.

At InterContinental Hotels & Resorts® we want our guests to feel special, cosmopolitan and In the Know which means we need you to:

• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

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 (1) ensure the security and proper storage of food and beverage products, kitchen inventory and equipment, (2) replenish supplies, inventory, uniforms, etc. in a timely and efficient manner, and (3) to 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.

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 job requires ability to perform the following:

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

Other:

• Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with employees and guests that reflect highly on the hotel, the brand and the Company.
• 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

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, 401k, and many other benefits to eligible full-time employees.

Our mission is to welcome everyone and create inclusive teams where we celebrate difference and encourage colleagues to bring their whole selves to work. 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.

IHG Hotels & Resorts gives every member of the team the room they need to belong, grow and make a difference in a collaborative environment. We know that to work well, we need to feel well – both inside and outside of work – and through our myWellbeing framework, we are committed to supporting wellbeing in your health, lifestyle, and workplace. So, join us and you’ll become part of our ever-growing global family.

At IHG Hotels & Resorts, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognized and respected – wherever they are in the world. Want to be part of the journey?

Remarks: No amount of pay is considered wages or compensation until earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law.