RESPONSIBILITIES

Position Summary :

The Sous Chef is responsible for organizing and ensuring kitchen systems for food production, presentation, and customer satisfaction.

The Sous Chef supports the rest of the management team in the areas of menu development, supply, quality, cost control, and the hiring, development, and evaluation of hourly Crewmembers in the kitchen.

Responsibilities :

• Promotes an attitude of pride, cooperation, and success in the unit and with all Crewmembers
• Provides leadership to the Crewmembers and newly hired Crewmembers in the Unit
• Monitor and ensure quality, effective, and efficient kitchen operations
• Responsible for food preparation, ingredient freshness and control, appropriate cooking, presentation, and customer satisfaction.
• Ensure food is within proper temperature holding zones by conducting frequent line checks
• Responsible for maintaining OTG, state, and local standards of sanitation
• Ensure standards of cleanliness and organization in the kitchen
• Maintain inventory : order, receive and account for all food products and purchases
• Accountable for the successful onboarding of new hourly crew members ensuring they have the tools and support necessary to be successful and reduce turnover
• Directs the team toward achieving the Unit's service and financial goal
• Ensures crew is productive and performs all their responsibilities
• Responsible for training, evaluating, and managing kitchen staff performance following OTG policies and procedures.
• Ensure cost-effective and efficient staffing and adherence to labor budgets.
• Maintain regular communication with managers and crew
• Keep abreast of changes in food compliance and OTG company standards and practices.
• Able to use the crewmember handbook and CBA to understand OTG policies and procedures. Communicate them with consistency

QUALIFICATIONS AND REQUIREMENTS

• Degree from an accredited culinary institution preferred
• Professional culinary training and experience
• Exemplary product knowledge, skill, and presentation
• Knowledge of and commitment to food sanitation and kitchen safety
• Train and supervise kitchen crewmembers
• Ability to work as part of the restaurant, crew, and management team
• Ability to work flexible shifts / schedule
• Excellent verbal and written communications skills

OTG Concessions Management, LLC and its subsidiaries and affiliates are proud to be an equal-opportunity workplace and employer.

We are committed to equal employment opportunity regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability status, gender identity, veteran status, or any other basis protected by law.

Summary

Thompson Houston is now recruiting an Event Sous Chef to join the hotel’s opening team. Set in a soaring 36-story skyscraper, Thompson Houston + The Residences at the Allen is the city’s newest and most fashionable landmark.

This architectural marvel sets a stylish scene for influential locals, seasoned globetrotters, and cultural tastemakers to meet and connect, luxuriate, and celebrate.

The hotel’s coveted location in verdant Buffalo Bayou Park centers the property as a veritable oasis within the city. Opening Fall 2023, this luxury oasis boasts 172 luxury guestrooms, including 34 breathtaking suites, and a private collection of 100 residences.

Unmatched amenities include a full-service spa, a well-equipped fitness center, several destination restaurants, a private heliport, an expansive one-acre pool deck, and over 17,000 square feet of flexible meeting and event spaces.

At Hyatt, we believe our guests select Hyatt because of our caring and attentive associates who are focused on providing authentic hospitality and meaningful experiences to each and every guest.

Hyatt is a place where high expectations aren't just met-they're exceeded. It's a place of outstanding rewards, where talent opens doors to exciting challenges in the hospitality industry.

Discover your place to shine in our warm, respectful, and inclusive culture.

The goal of the Event Sous Chef is to manage a specific department and work with the Executive Chef to create, implement and maintain quality standards.

In some instances, the Event Sous Chef will be expected to be responsible for the entire operation in the absence of the Executive Chef.

The ideal Event Sous Chef will accomplish their tasks by monitoring the daily functions of the culinary department, including providing support and guidance to the culinary team, ending in a positive guest experience.

This position’s anticipated start date is August / September 2023

Responsibilities include :

• Support senior leadership by developing and assuming basic management responsibilities
• Assume the role of liaison between all departments within the culinary division and all other hotel departments
• Supervise the preparation and cooking of various food items
• Develop and implement creative menu items that adhere to Hyatt brand standards
• Plan, coordinate & implement special events and holiday functions
• Manage hourly kitchen employees through scheduling, payroll, training, coaching, evaluating and hiring
• May manage other key culinary leadership rolls including supervisor and other less senior Sous Chefs
• Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
• Monitor food production, ordering, cost, and quality and consistency on a daily basis
• Ensure proper safety and sanitation of all kitchen facilities and equipment
• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and / or on the job training, hotel experience preferred
• Geographic and schedule flexibility preferred

Qualifications

• In-depth skills and knowledge of all kitchen operations
• Possess strong leadership, communication, organization and relationship skills
• Experience with training, basic financial management and customer service
• Proficient in general computer knowledge
• A true desire to exceed guest expectations in a fast paced customer service environment
• Capable of producing a consistent product in a timely manner
• Strong training and communication skills
• Culinary education and / or on the job training, hotel experience preferred
• Geographic and schedule flexibility preferred

Hyatt is an Equal Employment Opportunity Employer M / F / Veteran / Disability / Sexual Orientation / Gender Identity

Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!

Wolfgang Puck Catering is committed to recruiting individuals who express an interest in and passion for hospitality-driven experiences;

who come from diverse backgrounds, are open-minded and curious about our clients and guests; and, most of all, who possess a welcoming smile and spirit.

Our ultimate goal is to develop mentoring and career building opportunities through a talent pipeline that allows us to promote from within.

The most important thing in life, whatever you do, has to be passion." Wolfgang Puck

Job Summary

Summary : Directs, coordinates and evaluates assigned kitchen, food production and food-service associates.

Essential Duties and Responsibilities :

Supervises, coordinates and participates in activities of cooks and other associates engaged in preparing, cooking and serving food.

Ensures all food handling, sanitation and customer service standards are met.

• Supervises hourly kitchen associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action.
• Efficiently prepares high-quality food items according to standardized recipes to meet production, delivery and service schedules.

Serves meals or prepares for delivery.

• Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures.
• Tracks food use, waste and consumption to requisition or purchase product.
• Receives and inspects product and supplies for quality and quantity to ensure appropriate inventory.
• Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production and merchandising requirements.
• Helps select and develop recipes and menus.
• Performs other duties as assigned.

Associates at Wolfgang Puck are offered many fantastic benefits.

Both full-time and part-time positions offer the following benefits to associates :

• Medical
• Dental
• Vision
• Life Insurance / AD
• Disability Insurance
• Retirement Plan
• Associate Shopping Program
• Health and Wellness Programs
• Discount Marketplace
• Identity Theft Protection
• Pet Insurance
• Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program

In addition, full-time positions also offer the following benefits to associates :

• Commuter Benefits
• Employee Assistance Program
• Flexible Spending Accounts (FSAs)

About Compass Group : Achieving leadership in the foodservice industry

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.

Disclaimer : this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position.

While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity.

Los Angeles applicants : Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance).

Hourly

Karne Steakhouse is a high-end take on the traditional Korean barbecue with Texas steakhouse inspirations in the Heights, in Houston, Texas! The new restaurant is a project of Korean fried chicken oasis, Dak & Bop, owner Jason Cho, and Chef Yurum "KP" Nam with a vast culinary background from Korea and NYC.

Karne is looking for great people to lead its team. This is an extremely exciting time! We're looking for team members who embody our vision of a dining experience and are ready to help write the next chapter on this journey as a leader of Korean cuisine in Houston.

KARNE KOREAN STEAKHOUSE

SOUS CHEF

INTRODUCTION

Karne Korean Steakhouse is a high-end take on the traditional Korean barbecue concept that will soon open its doors in the Heights, in Houston, Texas!

Karne is looking to add a Sous Chef to lead its opening team.

This is an extremely exciting time! We're looking for a Sous Chef who embodies our vision of a dining experience and is ready to help write the next chapter on this journey as a leader of Korean cuisine in Houston.

RESPONSIBILITIES / DUTIES

• Assist the Executive Chef and Executive Sous Chef in determining and testing menu updates and features
• Oversee and assist line cooks and prep cooks with daily tasks
• Perform kitchen line checks where both physical stations and quality of products are inspected and corrected if necessary
• Ensure that all batch recipes references are current and placed in each station
• Assist with inventory of products by department : meat, seafood, poultry, grocery (dry goods), spices, produce, cheese, dairy, bread, paper, etc.
• Inspect and tag incoming products - sign and adjust incoming invoices
• Responsible for the efficiency and quality of the kitchen throughout service
• Help hire, train, and develop kitchen and dish staff
• Conduct all food product and kitchen supply ordering according to proper procedure
• Oversee the organization and correct labeling of the food walk-ins, food dry storage, pot and pan rack, and equipment storage
• Oversee the cleanliness and organization of the dish machine area
• Establish scheduling needs of staff (Line, Prep, and Dish)
• Assist in establishing an order guide for all items necessary for kitchen operations
• Assume 100% responsibility for the quality of product served as per specifications
• Assume responsibility for the proper labeling and date marking of all perishable items
• Accountable for accurate food inventories
• Participate in all weekly manager meetings
• Responsible for the continued education and development of the kitchen staff
• Pledges to perform job functions while upholding company policy and procedures according to company operating policies manual
• Maintain all kitchen equipment & facilities up to the kitchen operating standards by utilizing maintenance charts, cleaning checklists and schedules
• Maintain company desired food cost

REQUIRED TRAINING / EDUCATION / EXPERIENCE

• Associate degree in Culinary Arts or similar field preferred, but not necessary
• Minimum of two years culinary / kitchen management experience as a Sous Chef in industry leading kitchens
• Extensive knowledge of Korean cuisine
• Must possess detailed knowledge of back of the house management
• Must be proficient in product ordering, perpetual inventories, staff selection, scheduling, and training
• Must have a Texas Food Handlers Certification

MINIMUM QUALIFICATIONS

• Passion for food and beverage
• Positive attitude, and solution-oriented
• Self-motivated and self-aware
• Able to stand for 10 hours at a time
• Able to operate in a fast-paced, high-volume environment
• Available to work 50-55 hours a week
• Available to work weekends
• Able to lift 50 pounds
• Good hearing for accurate communication
• Understanding of the English language
• Bilingual preferred, but not required
• Basic computer skills
• Basic writing skills
• Strong people skills
• Ability to teach and train others
• Emotional intelligence
• Must be able to physically carry out the position requirements

This position reports to Executive Sous Chef .

Job Description

Restaurant Sous Chef

The Post Oak Hotel at Uptown Houston

The Post Oak Hotel is the only Texas Forbes Five-Star Hotel and Spa and Houston’s only AAA Five-Diamond destination boasting elegant accommodations masterfully blended with extensive conference space, prominent office space, designer fashion, signature dining and sophisticated amenities all in one tower.

The 700,000-square-foot tower embraces every desire of savvy business and leisure travelers alike.

The Post Oak Hotel is seeking a Restaurant Sous Chef to join our hotel team. We hire individuals that are committed to providing a remarkable guest experience and changing the standard of luxury.

If your skills and talents are a match for our needs, we can open the door to growth and leadership opportunities.

What we offer you :

• Multiple benefit plans to suit your needs
• Paid Vacation
• Opportunities for advancement
• Positive and respectful work environment where diversity is valued
• Generous employee discounts
• Community volunteer opportunities with Landry’s League

ESSENTIAL DUTIES AND RESPONSIBILITIES :

• Follow all policies and procedures as outlined by The Post Oak Hotel Handbook.
• Report & Assist Restaurant Chef & Sous Chefs with planning of recipe creation, development and execution.
• Ensure daily lineups with colleagues.
• Participate and assist Restaurant Chef in the recruitment of kitchen colleagues.
• Ensure all necessary kitchen items are ordered and / or communicated to Chefs.
• Assist Restaurant Chef & Sous Chefs with the development, implementation and training of all SOP’s created for the department and colleagues.
• Assist Senior Chefs with inventory management and quality control.
• Assist Senior Chefs with ordering ingredients and managing food cost.
• Assist Senior Chefs in labor control and well manage kitchen with financial in mind
• Supervise and evaluate kitchen colleagues while managing daily operations, ensuring safe work practices while reporting all injuries and accidents and unsafe work conditions.
• Maintain kitchen logs for food safety program and food products.
• Be able to confidently address guest concerns and service needs in person with the guest.
• Proficient in food allergies and knowledgeable of food preparations for special meal requirements.
• Ensure the colleagues uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information;

protect company assets.

Develop and maintain positive working relationships with fellow colleagues and Kitchen managers; support colleagues to reach common goals;

listen and respond appropriately to the concerns of other colleagues.

• Assist Restaurant Chef in hiring, training, scheduling, evaluating, counseling, disciplining, motivating and coaching colleagues.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial / business decision making;

demonstrates honesty / integrity; leads by example.

• Ensure kitchen compliance and work in a safe manner following Texas sanitation guidelines, rules and regulations.
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations.
• Follow safe work habits when working with kitchen equipment such as knives, slicer, ovens, stoves, food processors etc.
• Must be able to determine what the minimum standard acceptable for product quality is and make sure that no product is served that fails to meet that minimum standard.
• Rotates food to ensure freshness.
• Ensure his / her operation is kept in perfect condition (work station as well as coolers and work space such as the back of the house areas including, but not limited to, all kitchens, hallways, storage areas, bathrooms, lockers, Cafeteria),
• Report any defects to the appropriate department.
• Must be able to work days, nights, weekends, and holidays.

QUALIFICATIONS :

• Knowledgeable and well-rounded in all areas of the kitchen including cooking techniques, knife skills and product knowledge
• Must be passionate about cooking, practices and procedures.
• Highly responsible and reliable.
• Has working knowledge of culinary techniques, be organized, move quickly, handle pressure well and take great pride in their demeanor and work.
• Possess great communication skills and display a pleasant and outgoing personality.
• Ability to work in high stress conditions, pay close attention to detail, handle multiple tasks, work efficiently and demonstrate high level of patience.
• Stand, walk, bend, kneel, climb, reach and perform repetitive motions frequently for 10-12 hours a day,
• Ability to lift, carry, push or pull 50 lbs.
• Follow all company policies and procedures including food safety program and safety and security.
• Serve as role model figure, be approachable, open minded, eager to learn and lead by example.
• Find methods to improve the efficiency of the department and increase productivity.
• Perform other responsible job duties as requested by upper management

EDUCATION and / or EXPERIENCE :

• Three to five years of experience working in a high volume luxury oriented kitchen preferred.
• Culinary degree preferred or equivalent training experience.
• ServSafe certification required.
• Previous hotel experience preferred.
• Experience and / or knowledge with Forbes 5 star service and standards preferred.

Apply now if you :

• Aspire to our Be FAIR ideals : Be Friendly, Accommodating, Inclusive, and Respectful
• At least 2 years of Culinary Management experience in a full-service, structured dining establishment.
• Strong knowledge and attention to detail on back of the house operations including : staff supervision, inventory controls and food / labor cost, and product quality.
• Strong communication, leadership, and conflict resolution skills.
• Stable and progressive work history; Strong work ethic.
• Graduate of an accredited culinary program is a plus.

Auto req ID

167885BR

City

Houston

State

Texas

Concept / Brand

The Post Oak at Uptown Houston