Sous Chef — Lead Kitchen & Menu Planning

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

Benefits offered by this job

Medical benefits

Dental benefits

Vision benefits

Paid Time Off

401(k) matching

Wellness support

Life insurance

Disability coverage

Travel perks

Lodging perks

Job summary

The Sous Chef at Stonebridge Companies in Houston oversees food preparation across hotel operations, ensuring quality, portion control, taste and presentation meet Executive Chef standards. You will supervise kitchen staff and stewards, enforcing health and safety rules in a fast-paced environment.

Responsibilities include assisting with menu planning, controlling food costs, managing inventory and coordinating with banquet and restaurant teams to ensure smooth daily service and successful

Qualifications

• Minimum 3 years in a similar culinary role, preferably in hotel or restaurant.
• Strong knowledge of food prep techniques, portion control, and presentation standards.
• Ability to supervise and train kitchen staff, ensuring food safety compliance.
• Proficiency in inventory management and supplier ordering.

Responsibilities

• Supervise food preparation activities to meet quality and portion standards.
• Assist Executive Chef with menu planning and cost considerations.
• Train and coach kitchen staff; monitor performance and provide feedback.
• Oversee kitchen safety and sanitation, equipment usage.
• Manage inventory, ordering, and quality on receipt.
• Coordinate with banquet and restaurant teams for events and service.
• Maintain proper food storage to prevent spoilage.

Skills

Leadership

Communication

Food preparation

Inventory management

Staff supervision

Flexibility

Job description

The Sous Chef at Stonebridge Companies in Houston oversees food preparation across hotel operations, ensuring quality, portion control, taste and presentation meet Executive Chef standards. You will supervise kitchen staff and stewards, enforcing health and safety rules in a fast-paced environment.

Responsibilities include assisting with menu planning, controlling food costs, managing inventory and coordinating with banquet and restaurant teams to ensure smooth daily service and successful