Banquet Sous Chef

Banquet Sous Chef

The Post Oak Hotel is seeking a Banquet Sous Chef to join the only double Forbes Five-Star Hotel in Texas. The Banquet Sous Chef oversees banquet kitchen operations, leads culinary staff, ensures high-quality food production, maintains safety and cost controls, and supports the successful execution of all catered events and banquets.

Responsibilities include supervising banquet kitchen operations to ensure smooth execution of all banquet and catering events, leading and training culinary staff, overseeing food preparation and presentation to maintain quality, consistency, and brand standards, coordinating event execution with banquet and event management and other departments, managing food safety and sanitation standards in compliance with health regulations and company policies, assisting with menu planning and recipe development for banquets, special events, and seasonal offerings, monitoring inventory and controlling costs by managing food ordering, storage, and minimizing waste, ensuring proper staffing and scheduling to meet event demands and operational needs, and supporting the executive chef in achieving departmental goals, maintaining kitchen efficiency, and delivering exceptional guest experiences.

Qualifications include three years of experience working in a high-volume kitchen, previous hotel experience, luxury or Forbes experience preferred, a strong commitment to delivering exceptional guest experiences, excellent interpersonal and organizational skills, a positive and enthusiastic demeanor, and the ability to work flexible schedules, including nights, weekends, and holidays. Physical demands include the ability to lift 50 pounds on a regular basis and prolonged extended periods of standing. This position does not earn tips.