Sous Chef

4 weeks ago

Houston, Texas, United States Sage Hospitality Group Full time

Why us?

Taking its inspiration from her-story, C. Baldwin honors Charlotte Baldwin Allen, wife of Augustus Chapman Allen who co-founded Houston with his brother John Kirby Allen in 1836. The soul of the hotel acknowledges her pioneering role as "Mother of Houston" and lauds her hands-on 19th c. presence as a pivotal businesswoman, cattle rancher, philanthropist, and trailblazer. The property, in all ways, celebrates the trailblazing spirit of women in Texas. This stunning 354-room hotel boasts 14,000 square feet of meeting space, a signature restaurant, Rosalie, helmed by celebrity Chef Chris Cosentino, a hidden speakeasy, a local Grab and go concept, Good2GO, abundant green space.

As part of Sage Hospitality Group, we passionately strive to be the best and create excellence in everything we do. We believe in enriching lives one experience at a time. More than a slogan, we empower our employees to make positive impacts on the communities in which we live and work. By providing genuine service we build relationships with our guests and value for our shareholders, and we create unforgettable experiences.

We are looking for independent thinkers. Those who harness their entrepreneurial spirit so that it breaks preconceived notions. We're not afraid to forge our own path. After all, it's what industry leaders do. That's why we welcome risk takers and creative spirits alike. No matter your daily role, Sage recognizes that your success is about more than the work you do—it's really about who you are, which is why we invest in your personal and professional growth. We hope you consider joining us

Job Overview

Join us at the beautiful C. Baldwin Hotel, Curio Collection by Hilton, as a Sous Chef and play a pivotal role in elevating our culinary offerings to the highest level of excellence. We are seeking an experienced culinary professional with a minimum of 1 year of culinary experience and at least 1 year of leadership experience. If you have a passion for culinary innovation and are ready to lead our kitchen to new heights, we invite you to apply.

Responsibilities

  • Collaborate closely with the Executive Chef to shape the culinary direction and standards of the hotel's dining establishments.
  • Lead the kitchen team, providing guidance, training, and motivation to ensure exceptional performance and adherence to culinary standards.
  • Participate in menu development, emphasizing creativity, quality, and the use of seasonal ingredients.
  • Oversee food preparation, presentation, portion control, and quality assurance to maintain the luxury dining experience.
  • Ensure strict compliance with food safety and sanitation regulations.
  • Manage kitchen inventory, ordering, and cost control to optimize profitability.
  • Maintain a spotless, organized, and efficient kitchen environment, setting a high standard for the team.
  • Innovate and experiment with culinary techniques, trends, and flavors.
  • Mentor and foster the professional growth of junior culinary team members, while being hands on and leading by example
  • Collaborate seamlessly with other hotel departments to exceed guest expectations and provide an exceptional dining experience.

Qualifications

  • Minimum of 1 year of culinary experience in a luxury hotel or fine dining establishment
  • At least 1 year of leadership or sous chef experience, demonstrating strong leadership skills.
  • Culinary degree or equivalent culinary training preferred.
  • Exceptional culinary creativity and a passion for crafting extraordinary dishes.
  • Strong leadership, communication, and interpersonal skills
  • Ability to excel in a high-pressure, fast-paced kitchen environment.
  • Thorough knowledge of food safety and sanitation regulations
  • Flexibility to work various shifts, including evenings, weekends, and holidays.
  • A commitment to maintaining the highest culinary standards.
  • Manager Food handler's certification

Knowledge/Skills

  • Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

  • Lifting, pushing, pulling and carrying: All of these functions are essential primarily because of the heavy production associated with Banquets. Items include food, small equipment -75% of the time.
  • Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
  • Mobility -full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
  • Continuous standing -during preparation, during service hours or during expediting, usually all day.
  • Must be able to hear equipment timers and communicate with other staff.
  • Must be able to see that product is prepared appropriately.
  • Must have moderate comprehension and literacy to read use records and all special requests.
  • Requires excellent comprehension and literacy to be able to read and write as well as analyze to fulfill budget.

Environment

Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.

Benefits

  • Comprehensive health and dental insurance
  • 401(k) retirement savings plan
  • Paid time off and holidays.
  • Career advancement opportunities
  • Employee discounts on Hilton stays.
  • Opportunities to work with top-tier ingredients and innovative cuisine.
  • Tuition Reimbursement... and much more

ID:

Position Type: Regular Full-Time

Property : C. Baldwin Houston

Outlet: Restaurant

Category: Culinary

Address: 400 Dallas Street

City: Houston

State: Texas

EOE Protected Veterans/Disability


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