Sous Chef

Join the team at Hotel Granduca and help create unforgettable experiences in the heart of Houston, Texas. As a luxury boutique hotel and a proud Transwestern Hospitality Group property, Hotel Granduca blends timeless European elegance with warm Texas hospitality. We offer exciting hotel careers and hotel jobs for individuals who are passionate about service, creativity, and excellence. Here, your talent is valued, your growth is supported, and your work makes a meaningful impact—every day. If you’re inspired by exceptional service and a culture rooted in teamwork, professionalism, and pride in delivering memorable guest experiences, we invite you to apply and begin a rewarding career journey with Hotel Granduca. POSITION SUMMARY: The Sous Chef is tasked with curating exceptional culinary experiences for guests. This role blends technical expertise, creativity, and impeccable service standards to support the Executive Chef and lead the kitchen team in delivering high-quality cuisine. The Sous Chef must demonstrate a deep understanding of classic and contemporary cooking techniques, superior leadership and interpersonal skills, and a commitment to upholding the highest level of professionalism in every interaction that reflects the luxury standards of the hotel.   Key responsibilities include overseeing daily kitchen operations, maintaining accurate inventory control procedures, and ensuring consistency in food preparation and presentation. The ability to adjust and replicate recipes while maintaining quality and efficiency is critical. This position requires a strong “client first” mindset and a background in foodservice and kitchen management. POSITION ESSENTIAL FUNCTIONS ·       Expertly prepare and present a wide range of dishes according to hotel standards and guest preferences. ·       Maintain up-to-date knowledge of current culinary trends, seasonal ingredients, and innovative presentation techniques. ·       Consistently ensure that all food is served elegantly, with appropriate garnishes and plating. ·       Develop signature dishes and seasonal specials in collaboration with the Executive Chef. ·       Monitor inventory levels, order supplies, and manage stock rotation to minimize waste and ensure product quality. ·       Oversee food preparation and ensure consistency in taste, texture, and presentation across all stations. ·       Train, mentor, and guide kitchen staff to uphold culinary standards and ensure proper technique and safety practices. ·       Maintain a clean, organized, and well-stocked kitchen at all times. ·       Comply with all licensing, health, and safety regulations, including food handling and sanitation guidelines. ·       Work collaboratively and communicate effectively with kitchen staff and front-of-house teams to ensure a seamless flow between kitchen and dining room. ·       Participate in pre-service meetings and briefings. ·       Other duties as assigned. POSITION…