Sous Chef-2

The Woodlands Resort, Curio Collection, located just 2 miles from The Woodlands Waterway in the Houston area, stands as a premier destination for guests seeking a relaxing and refined retreat. Celebrating its 50th anniversary alongside the vibrant township of The Woodlands, this resort is part of HEI Hotels and Resorts, a company that places immense value on its greatest asset: its people. HEI is committed to providing its associates with competitive compensation, comprehensive benefits, and the essential tools, training, and support necessary for professional growth and excellence. The organization fosters a diverse and inclusive workplace, welcoming candidates from varied backgrounds and experiences, including U.S. military veterans, ensuring that everyone has the opportunity to thrive and contribute meaningfully to the team.

The role offered is a kitchen management position critical to the overall food service operations within the hotel. This position is hourly with a salary of $22.00 per hour and does not include tips, service charges, or discretionary performance bonuses. The successful candidate will be responsible for planning and managing the kitchen staff in all stages of food procurement, production, preparation, and presentation. The role demands strict adherence to safety and sanitary regulations to maintain a healthy working environment. This leadership role involves overseeing the kitchen’s daily production to guarantee that all food served in hotel restaurants and room service meets high standards of quality and consistency that align with HEI franchise policies. The manager will also handle HR responsibilities within the kitchen, including hiring, scheduling, coaching, and performance evaluations, ensuring the team is motivated and well-supported.

Additionally, this position requires the management of kitchen maintenance and sanitation standards, ensuring compliance with federal, state, corporate, and franchise regulations. Financial oversight is a key component, with duties including monitoring labor and food costs and preparing reports to maintain budgetary goals without compromising quality. The role promotes an accident prevention program to minimize workplace accidents and related costs. Supporting the Executive Chef in menu creation, costing, and implementation of seasonal and special menus is also a critical aspect, alongside assuming the Executive Chef’s responsibilities when needed. Regular attendance and reliable availability are essential, and the candidate must be willing to perform any other job-related duties assigned. This position offers a rewarding opportunity to contribute to a celebrated resort’s culinary excellence while working with a supportive employer invested in employee well-being and professional success.