Sous Chef at Vitol

Houston, Texas, United States -

Full Time

Start Date

Immediate

Expiry Date

17 Aug, 26

Salary

0.0

Posted On

19 May, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Meal Preparation, Menu Design, Inventory Management, Food Safety, Culinary Trends, Scratch Cooking, Customer Service, Vendor Management, Event Planning, Equipment Maintenance

Industry

Oil and Gas

Description

Company Description Vitol is a leader in energy and commodities. Vitol produces, manages and delivers energy and commodities to consumers and industry worldwide. In addition to its primary business of trading, Vitol is invested in infrastructure globally, with $10+billion invested in long-term assets. Vitol’s customers include national oil companies, multinationals, leading industrial companies and utilities. Founded in Rotterdam in 1966, today Vitol serves its customers from some 40 offices worldwide. Revenues in 2024 were $331bn. For more information: Learn more about us here. Job Description We are currently seeking a Sous Chef to join our culinary team. This role will support meal preparation and dining experience in a professional/corporate setting. Responsibilities include: Providing a friendly and highly professional environment at all times with employees and coworkers; ensure all employees feel welcome in the Bistro and receive the same level of service, answer questions and provide food items as needed from the kitchen while kindly and consistently enforcing the rule that no employees other than Admin team members who are certified by the Health Department are allowed in the Kitchen Collaborating with the Executive Chef and teammates to prepare, execute and clean up all meals Meeting deadlines without fail; ensure lunch service is on time every day Designing monthly menus that maintain variety and are likely to appeal to the masses; when possible, consider dietary restrictions and provide alternatives if needed Ensuring freshness of all products Performing daily inventory of items, place orders, receive product and keep all items in stock and organized within the Kitchen and Bistro Maintaining relationships with purveyors; receive invoices, review and submit for prompt payment Scheduling all maintenance and repairs for food and beverage equipment Adhering to all hygiene and food safety requirements as set forth by the Health Department; work diligently to stop the threat of cross contamination and food spoilage by maintaining the safest environment possible within the Kitchen and Bistro Retaining all pertinent records for the Vitol Kitchen; keep up with City and County permits, food service requirements and maintain all records for equipment, service and food handling Maintaining the food costs spreadsheet Working with employees to execute special events and celebrations; identify food and beverage needs, place orders and assist with setup/cleanup Assisting with miscellaneous Admin Team tasks as asked; special events, moves, etc. Qualifications Culinary degree, or two or more years of progressive experience in a restaurant kitchen or hotel/banquet setting Working knowledge of culinary trends, various cooking methods, ingredients, equipment, and the industry's standard practices. Scratch kitchen experience desired Ability to stand, walk and/or sit and continuously perform essential job functions for an eight-plus hour shift. Dependable and capable of working regular hours of 7am – 3pm, Monday – Friday, depending on the menu and needs for the week Exhibiting a professional appearance and positive attitude at all times Passionate about delivering quality food and excellent customer service Additional Information Comprehensive benefit coverage includes: Medical Dental Vision Paid Vacation 401k with company contributions Life insurance Short-term & Long-term disability All your information will be kept confidential according to EEO guidelines.

Responsibilities

Support meal preparation and dining experiences in a corporate setting, collaborating with the Executive Chef to execute daily lunch services. Manage kitchen operations including inventory, menu design, food safety compliance, and special event coordination.