• Executive Sous Chef

    Job Locations US-TX-Houston
    Posted Date 2 weeks ago(4/10/2018 4:46 PM)
    Requisition ID
    # of Openings
    Category (Portal Searching)
  • Overview

    Houston Hotel at Westside


    Houston Westside


    A peaceful water garden in the atrium lobby of the Omni Houston Hotel at Westside welcomes you with cascading waterfalls, exotic foliage and tropical fish in a beautiful serene setting. This spectacular luxury hotel rests on lush greens and is surrounded by a picturesque two-acre lake. At the Omni Houston Hotel at Westside, unparalleled hospitality complements priceless accommodations to create the ultimate experience. Located a short distance from Houston’s city Centre dining and entertainment complex, the four-diamond Omni Houston Hotel at Westside offers a relaxed and elegant atmosphere.


    The Omni Houston Hotel at Westside’s associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Houston at Westside’s commitment to serve our associates and nurture their growth has led to the company’s highest rating in associate satisfaction and an impressive internal promotion rate. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Houston Hotel at Westside may be your perfect match.

    Job Description

    The Sous Chef will be responsible for all areas of the kitchens operations in the absence of the Executive Chef .This leader will ensure a high standard of cleanliness and hygienic practice throughout the kitchen. The ideal candidate will have relevant experience in upscale/luxury hotels.


    • Manage the daily production, preparation and presentation of all food for the hotel's restaurant(s) and room service to ensure a quality, consistent product is produced which conforms to all Omni Standards.
    • Manage associates in scheduling, training, developing, coaching and counseling, conducting reviews. Also focus on attracting, interviewing, retaining and motivating the associates while providing a safe work environment.
    • Monitor, analyze and control all labor and food costs; prepare the appropriate reports, charts and schedules to ensure budgets are met or exceeded while quality is maintained or improved.
    • Assist the Executive Chef in the creation, costing and implementation of outlets, banquets, seasonal and special menus.
    • Should assume the responsibilities of the Executive Chef in his or her absence.
    • Scheduling of staff according to budget and business forecast.
    • Provide kitchen support for banquet functions.
    • Oversee proper handling and tracing of banquet food returns at end of functions.
    • Directs proper sanitation of all kitchen facilities and equipment.
    • Comply with EcoSure & health code standards for sanitation.
    • Ensures that all kitchen equipment is in good working order.
    • Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness).
    • Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines.
    • Provide support and leadership to accomplish our Medallia food quality score
    • Checks and controls sign-in and sign-out procedures for kitchen staff.
    • Perform any other job related duties as assigned.


    • Candidate is required to have at least 2 years previous culinary management experience in a high volume, full service Four Diamond Kitchen.
    • Candidate must have proven culinary skills and must be able to lead, develop, and motivate staff.
    • Excellent written and verbal communication skills as well as organizational skills, Bilingual (Spanish) preferred but not required.
    • Candidate must be creative and up to speed on new concepts and food trends.
    • Banquets experienced required.
    • Computer literate and detail orientated is a must.
    • Must have basic mathematical skills and be able to create and understand financial reports.
    • Must be able to work a flexible schedule to include weekends and holidays.
    • College education and/or culinary degree preferred.


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