Executive Sous Chef – Corporate Dining

ABOUT US

Abbys Catering is the longest-standing in-flight and corporate catering company in Houston proudly serving the Houston & Dallas Metro markets since 1980. We specialize in high-quality handcrafted culinary experiences using locally sourced and sustainable ingredients.

Our corporate dining accounts deliver elevated consistent food experiences that reflect Abbys commitment to quality food safety and operational excellence.

POSITION SUMMARY

The Executive Sous Chef Corporate Dining (Phillips 66) supports the Executive Chef in leading all culinary operations within the corporate dining environment. This role is responsible for overseeing daily food production executing extensive internal catering across multiple offices supervising kitchen staff and ensuring food safety quality and consistency.

This position plays a key role in maintaining operational flow supporting leadership and ensuring the kitchen operates with urgency organization and professionalism while upholding Abbys culinary standards.

REPORTING STRUCTURE

Reports to: Executive Chef / Account Manager
Direct Reports: Line Cooks Prep Cooks

Shift: MondayFriday. No nights. No weekends. No holidays.
While schedules can vary slightly by account were committed to offering a better quality of life in hospitality. Even if youre not actively looking lets connectwere always seeking exceptional food and beverage talent.

ESSENTIAL FUNCTIONS

• Support quality assurance for all food production and presentation
• Ensure hygiene sanitation and food safety guidelines are consistently followed
• Maintain a high sense of urgency while producing food that meets Abbys quality standards
• Assist in overseeing daily production food integrity and visual presentation
• Support inventory management including monthly counts
• Assist with ordering receiving and proper FIFO storage rotation
• Help create and manage schedules for culinary staff
• Lead assigned kitchen areas with accountability and ownership
• Collaborate effectively with other accounts and senior leadership

MANAGEMENT & LEADERSHIP

• Support leadership management and accountability for the culinary operation
• Reinforce expectations and hold team members accountable to performance and safety standards
• Promote teamwork professionalism and consistency across the kitchen
• Act as the point of leadership in the absence of the Executive Chef
  

MISSION & CORE VALUES / CATCH Our Core Values

To continue to be the leading in-flight and corporate catering company serving the Houston & Dallas Metro markets by using locally sourced and sustainable ingredients providing personalized attention to detail and maintaining the highest food safety standards.

CATCH Our Core Values

• Customer Service Deliver service that exceeds expectations
• Accountability Take ownership of quality safety and outcomes
• Teamwork Work collaboratively across teams and accounts
• Competitiveness Maintain high standards and continuous improvement
• Honesty Operate with integrity and transparency
  

REQUIREMENTS

• MondayFriday schedule focused on breakfast and lunch service
• Occasional evenings for high-profile or special catering functions
• Corporate dining and catering environment within an office building (Phillips 66)
• Supports a seasonal business with peak operational periods including potential limited PTO blackout windows

QUALIFICATIONS

• Strong culinary skills in both hot and cold preparations
• Food Protection Manager Certification and City of Houston registration preferred
• 35 years of experience in a Sous Chef or Executive Sous Chef role within a high-volume culinary operation
• Strong knowledge of HACCP food safety programs and industry standards
• Experience supporting food and labor cost management through forecasting and planning
• Strong organizational communication and leadership skills
• Proficiency in Microsoft Office (Word Excel etc.)
• Ability to manage multiple priorities and perform well under pressure
• Ability to lead and communicate effectively in a multicultural workforce
• Adaptable to changing operational demands
• Strong commitment to food safety and sanitation standards

LANGUAGE REQUIREMENT

This position requires regular interaction with clients vendors and internal leadership. Candidates must be fluent in English for clear and effective communication. (Additional languages are a plus.)