SOUS CHEF- HYPSI

Houston, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Free room nights

Discounted and Friends and Family room rates

Free parking

Generous Paid Time Off

Employee Discounts at Various Retailers

Job Description

Hypsi is the signature restaurant at Hotel Daphne, located in the vibrant heart of Houston Heights. As an esteemed dining destination, Hypsi offers an Italian-inspired culinary experience blended with the unique spirit of Houston. Known for its robust pasta program and an array of elegant yet approachable entrées, the restaurant also features a signature roaming mozzarella cart serving hand-pulled cheeses accompanied by curated add-ons such as pickled vegetables, aged vinegars, and cold-pressed olive oil. This unique concept reflects the restaurant’s commitment to providing guests with both exceptional flavor and an engaging dining experience. Hypsi is poised for dynamic growth, initially launching with dinner service before expanding to include breakfast and lunch options. The establishment embodies a dedication to passionate hospitality, high-quality cuisine, and creating memorable moments for all guests.

The role of Sous Chef at Hypsi is essential, offering a unique opportunity for a passionate and hospitality-driven culinary professional to contribute significantly to the restaurant's success. Reporting directly to the Executive Chef, the Sous Chef will assist in leading the culinary team and take charge in the Executive Chef's absence to sustain and enhance operational standards. This full-time position demands a highly motivated individual who embodies the core values of the brand and is committed to maintaining the company's culture and stellar reputation. Responsibilities encompass ensuring smooth daily culinary operations, supporting team development, managing kitchen staff, and fostering a positive working environment where both staff and guests feel valued. Excellent communication and conflict resolution skills are critical for success in this role, alongside a deep understanding of the policies governing the Bunkhouse and Hyatt establishments. The Sous Chef is entrusted with overseeing food quality, safety, cost control, and consistency, ensuring that all culinary output aligns with brand standards and guest expectations. This role also involves creative input into menu development, planning special events, and leading the team towards operational and customer service excellence. Candidates with a strong desire to exceed guest expectations, proven leadership capabilities, and the ability to perform effectively in a fast-paced environment are ideal for this career-defining role at Hypsi.

Job Requirements

High school diploma or GED
Certification from a credited Culinary Institute preferred
Minimum of two years of relevant experience
Ability to lead and supervise kitchen staff
Strong communication and organizational skills
Knowledge of safety and sanitation standards
Experience in menu development
Proficiency in scheduling and payroll management
Must be able to lift and carry up to 25 lbs
Must be able to sit, stand, and squat frequently
Ability to maintain regular, punctual attendance
Ability to work in a fast-paced environment
Schedule flexibility

Job Qualifications

High school diploma or general education degree (GED)
Certification from a credited Culinary Institute preferred
In-depth skills and knowledge of all kitchen operations
Possess strong leadership, communication, organization and relationship skills
Experience with training, 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
Culinary education and/or appropriate level of on-the-job training and hotel culinary experience
Minimum of two years (2) of relevant experience
Experience with inventory controls (i.e. food, beverage, all kitchen supplies/utensils, and food and beverage waste)
Experience with scheduling a staff of 15 or more
Excellent verbal, written, and graphic communication and interpersonal skills
Strong organizational skills
Schedule flexibility preferred

Job Duties

Support senior leadership by developing and assuming key management responsibilities
Assume the role of liaison between all departments within the culinary division and all other hotel departments
Supervise cooks performance and provide them council as to 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
Lead and coach the team towards achieving exceptional guest service and employee satisfaction results
Monitor food production, ordering, cost, quality and consistency on a daily basis ensuring financial performance and control
Ensure proper safety and sanitation of all kitchen facilities and equipment
Organize and facilitate departmental meetings, training and goals setting
Determine production schedules and staff requirements necessary to ensure timely delivery of services