Sous Chef- Hypsi

Summary Hypsi is the signature restaurant at Hotel Daphne, located in the heart of Houston Heights. We are looking for a passionate, hospitality‑driven Sous Chef to continue to assist in leading the team. The restaurant is Italian‑inspired with a Houston spirit, launching with dinner service and expanding into breakfast and lunch soon after. The menu will spotlight a robust pasta program and elegant yet approachable entrées, featuring a roaming mozzarella cart with hand‑pulled cheeses and curated add‑ons such as pickled vegetables, aged vinegars, and cold‑pressed olive oil. Your role The goal of the Sous Chef is to work directly with and, in the absence of, the Executive Chef to maintain and improve culinary operations. A Sous Chef must develop and maintain the company’s culture, values, and reputation with staff, guests, vendors, and partners while monitoring the daily functions of the culinary department, providing support and guidance to the team, and ensuring a positive guest experience. Excellent communication, conflict resolution, and a thorough understanding of Bunkhouse/Hyatt policies are essential. Responsibilities Support senior leadership by developing and assuming key management responsibilities Act as liaison between all departments within the culinary division and other hotel departments Supervise cooks’ performance and provide guidance on preparation and cooking of various food items Develop and implement creative menu items that adhere to Hyatt brand standards Plan, coordinate, and implement special events and holiday functions Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating, and hiring Lead and coach the team toward achieving exceptional guest service and employee satisfaction results Monitor food production, ordering, cost, quality, and consistency on a daily basis to ensure financial performance and control Ensure proper safety and sanitation of all kitchen facilities and equipment Organize and facilitate departmental meetings, training, and goal setting Determine production schedules and staff requirements necessary to ensure timely delivery of services Qualifications High School diploma or GED (certification from a credited Culinary Institute preferred) In‑depth skills and knowledge of all kitchen operations Strong leadership, communication, organization, and relationship skills Experience with training, financial management, and customer service Proficient general computer knowledge Desire to exceed guest expectations in a fast‑paced customer service environment Capable of producing a consistent product in a timely manner Culinary education and/or appropriate level of on‑the‑job training and hotel culinary experience Minimum of two years of relevant experience Experience with inventory controls (food, beverage, kitchen supplies, utensils, waste) Experience scheduling a staff of 15 or more Excellent verbal, written, and interpersonal communication skills Strong organizational skills Schedule flexibility preferred Physical Requirements Able to perform essential functions consistent with the ADA, FMLA, and other federal, state, and local standards, including meeting quality standards Maintain regular, punctual attendance consistent with the ADA, FMLA, and other federal, state, and local standards Lift and carry up to 25 lbs. Sit, stand, and squat frequently Benefits Include Free room nights, discounted and friends & family room rates Free parking Generous paid time off Discounts at various retailers (Apple, AT&T, Verizon, Headspace, and many more) Bunkhouse is an equal‑opportunity employer and values diversity. All employment is decided on the basis of qualifications, merit, and business need. All qualified candidates will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or protected veteran status. #J-18808-Ljbffr Stryker Corporation