Banquet Sous Chef

The Post Oak Hotel, located in Texas, stands as the only double Forbes Five-Star Hotel within the state, known for its unparalleled luxury and outstanding guest experiences. This prestigious hotel prides itself on creating curated and authentic experiences, ensuring that every visit is memorable for its guests. As a high-end establishment, the Post Oak Hotel commits to excellence not just in its amenities and environment but also in its culinary offerings, which play a critical role in guest satisfaction and the hotel's esteemed reputation.

The Banquet Sous Chef position at the Post Oak Hotel is an exceptional career opportunity for an experienced culinary professional passionate about leading kitchen operations and dedicated to delivering exceptional food quality and service. This role focuses primarily on overseeing all banquet kitchen operations, which includes a broad range of responsibilities from managing the culinary team to maintaining stringent quality, safety, and cost controls. The Banquet Sous Chef will play a crucial leadership role in coordinating successful banquet events and catered functions that meet the hotel’s high standards and guests' expectations.

In this role, the Banquet Sous Chef will supervise and lead a dynamic culinary staff, fostering a team environment that emphasizes training, coaching, and performance support. They will be directly responsible for overseeing the preparation and presentation of dishes, ensuring consistency, excellence, and brand standards. Collaboration with banquet and event management teams, as well as with other hotel departments, is essential for the timely and flawless execution of all events.

A key aspect of the role includes managing food safety and sanitation in compliance with health regulations and company policies, emphasizing the hotel's commitment to maintaining the highest hygiene standards. Additionally, the Sous Chef will assist in menu planning and recipe development, integrating creativity and seasonal influences in banquet and special event offerings. Monitoring inventory, managing food costs, and controlling waste are critical operational duties to optimize resources and maintain budgetary guidelines.

The position requires strategic oversight of staffing and scheduling to ensure adequate personnel coverage aligned with event demands. The Banquet Sous Chef supports the executive chef and contributes to meeting departmental goals, maintaining operational efficiencies, and continually enhancing guest satisfaction through culinary excellence. This role embodies the values of passion, excellence, relevance, collaboration, honor, and integrity—key principles that guide the Post Oak Hotel’s culture and service philosophy.