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Property Name
Hotel Derek
Job Title 
Banquet Sous Chef
Company Name: 
Hotel Derek
Work Permit: 
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position: 
Banquet Sous Chef

Property Overview

Experience a new kind of Southern Hospitality - one where unparalleled service and designer amenities allow you to appreciate being in the moment and in the loop. Named for Houston's black gold roots, a play on the "derrick" drilling rig, Hotel Derek's newly renovated, bold styled guestrooms and suites are overflowing with modern details and stylish comforts inspired by fashionably chic Texas décor.

Working in the hottest boutique hotel inside the loop isn't without perks! Be a part of a dynamic team that values work life balance, acts with the highest ethical standards and develops lasting relationships that will contribute positively to your growth and to the community in which we live...Houston.

Job Description

Job OverviewAs an integral member of the larger culinary team at Destination Hotels, the Banquet Chef is responsible for overseeing the culinary operation of the banquet department. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the Banquet Chef will lead the culinary team and their mission to exceed customers’ expectations related to food quality and dining experience.Essential Functions
  • Ensures the highest standard of quality control and menu development in the banquets kitchen
  • Plans and executes multiple banquet functions
  • Continually enhances the culinary experience of banquet guests
  • Supervises the performance, attendance, attitudes, appearance and conduct of the culinary team
  • Prepares operating and capital budgets and operate banquet kitchen within those guidelines
  • Communicates openly and professionally with guests and meeting planners
  • Must be able to professionally communicate with all team members
  • Consistently practice safe and sanitary food handling techniques
  • Maintain workstation and equipment safety and cleanliness

Job Requirements

  • Able to work flexible hours and days
  • Two year culinary arts degree required
  • Minimum of five years experience in a high volume banquet operation
  • At least three years supervisory experience preferred
  • Knowledge of food safety, sanitation, food products, and food service equipment
  • Previous experience maintaining professional and respectful work relationships