Task Force Hotel Sous Chef

Bridgepoint, LLC; Houston (TX); On-site; USD 34,000 - 49,000; Full time

Benefits offered by this job

Travel paid

Lodging provided

Per diem $25/day

OT pay

Job summary

Bridgepoint, LLC seeks a Task Force Hotel Sous Chef for a 100% travel assignment, averaging up to 2 months. Pay is $30 per hour plus OT, with travel, lodging, and a $25 per diem covered. The role includes occasional Banquet Chef duties and requires hotel kitchen experience.

The candidate will lead food preparation, enforce standards, manage inventory, and supervise kitchen staff while supporting opening/closing operations as assigned by the Executive Chef.

Qualifications

• Experience as sous chef in hotels or restaurants.
• Ability to oversee kitchen operations and ensure standards.
• Willingness to travel 100% for up to 2 months.

Responsibilities

• Oversee food preparation and cooking to meet guest specifications.
• Monitor portion sizes, ingredients, and sanitation standards.
• Ensure kitchen staff adhere to recipes, procedures, and safety protocols.
• Operate kitchen equipment safely and maintain cleanliness.
• Manage inventory and ensure fresh, high-quality supplies.
• Control temperatures and proper food storage after cooking.
• Maintain organized, sanitary kitchen workstation and equipment.
• Assist with opening/closing duties as directed by Executive Chef.

Skills

Hotel experience

Banquet service

Job description

Task Force Hotel Sous Chef

$30 Per Hour plus OT. This role is 100% Travel. Up to 2 Months. We pay all travel, lodging and $25 per diem. Should have Hotel experience. Will also work as a Banquet Chef at times.

Sous Chef Job Duties Include:

Sous Chefs oversee food preparation and cooking in establishments like restaurants and hotels, and they help with the hiring and training of new kitchen staff. To succeed in this job, a candidate must be able to effectively undertake the following day-to-day duties and responsibilities:

• Preparing meals and food to meet the specifications of guests in a timely manner
• Properly measuring kitchen ingredients and food portions
• Ensuring kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Using kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Managing the kitchen inventory and ensuring supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keeping the workstation and kitchen equipment clean, organized and sanitized
• Taking charge of kitchen opening, closing and other side duties as directed by the Executive Chef