Sage Hospitality Group
Executive Sous Chef - C. Baldwin Hotel, Curio Collection by Hilton
Sage Hospitality Group, Houston, Texas, United States, 77246
Executive Sous Chef - C. Baldwin Hotel, Curio Collection by Hilton
Executive Sous Chef - C. Baldwin Hotel, Curio Collection by Hilton
1 day ago Be among the first 25 applicants Get AI-powered advice on this job and more exclusive features. 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, a hidden speakeasy, a local Grab and go concept, Good2GO, and 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! Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Create and implement banquet menu for special events Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Education/Formal Training Experience 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. Requires oral and written communication skills.
Physical Demands Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Must be able to communicate with employees. Must be able to hear machinery, for safety reasons. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. Referrals increase your chances of interviewing at Sage Hospitality Group by 2x Get notified about new Executive Sous Chef jobs in
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Executive Sous Chef - C. Baldwin Hotel, Curio Collection by Hilton
1 day ago Be among the first 25 applicants Get AI-powered advice on this job and more exclusive features. 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, a hidden speakeasy, a local Grab and go concept, Good2GO, and 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! Plan and manage the kitchen staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive, quality products. Position is responsible for long and short term planning and day-to-day operations of the kitchen and related areas. Recommends menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all SOP's and future food programs to ensure a consistent, quality product. Manage associates and managers in the kitchen in order to attract, retain and motivate the employees while providing a safe environment; hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles and discipline and terminate as appropriate. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner. Monitor and control the maintenance/sanitation of kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations. Develop, recommend, implement and manage the department's budget; continually analyze, forecast, monitor and control the labor and food costs through various methods to meet/exceed management/budget objectives. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Create and implement banquet menu for special events Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Education/Formal Training Experience 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. Requires oral and written communication skills.
Physical Demands Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes). Carrying, (ranging from clipboard to food products to small equipment). Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting. Full mobility is required in order to usually inspect and monitor the kitchen environment. Continuous standing -while expediting, or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day. Must be able to communicate with employees. Must be able to hear machinery, for safety reasons. Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget. Referrals increase your chances of interviewing at Sage Hospitality Group by 2x Get notified about new Executive Sous Chef jobs in
Houston, TX . Houston, TX $60,000.00-$80,000.00 1 week ago Houston, TX $70,000.00-$85,000.00 1 day ago Houston, TX $100,000.00-$120,000.00 1 week ago Houston, TX $100,000.00-$120,000.00 2 weeks ago CAMPUS EXECUTIVE CHEF - Texas Southern University HBCU- HOUSTON, TX
Houston, TX $85,000.00-$95,000.00 3 days ago Houston, TX $65,000.00-$80,000.00 3 weeks ago Sous Chef | Full Time | Diana Restaurant
Houston, TX $58,000.00-$67,000.00 3 days ago Houston, TX $75,000.00-$95,000.00 4 months ago Houston, TX $55,000.00-$60,000.00 2 weeks ago Houston, TX $75,000.00-$80,000.00 4 weeks ago Houston, TX $70,000.00-$75,000.00 1 month ago Spring, TX $100,000.00-$115,000.00 1 week ago Houston, TX $63,000.00-$84,000.00 1 month ago Houston, TX $75,000.00-$95,000.00 4 months ago Houston, TX $75,000.00-$95,000.00 3 days ago Houston, TX $100,000.00-$120,000.00 1 week ago We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.
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