Le Petit Chef Sous Chef (Hourly)
About The Position
Located directly across from the historic Alamo in downtown San Antonio, The Emily Morgan Hotel – a DoubleTree by Hilton is a distinctive historic hotel known for elevated hospitality and memorable dining experiences. We are proud to introduce Le Petit Chef, an immersive and interactive dining concept that blends culinary precision, entertainment, and technology. Le Petit Chef is Fun Dining executed at a high level—requiring strong leadership, flawless execution, and tight coordination between kitchen, service, and show timing. The Le Petit Chef Sous Chef (Hourly) is responsible for leading all kitchen execution related to the Le Petit Chef experience. This role oversees line cooks and kitchen support staff, ensures consistent food quality and timing, and maintains high standards of cleanliness, safety, and teamwork. The Sous Chef serves as the on-site kitchen leader during Le Petit Chef services and is accountable for preparation, execution, and post-service follow-up. This position requires proven leadership, strong communication skills, and the ability to perform under pressure in a show-driven environment. This is a part-time hourly leadership role with consistent scheduling Friday through Sunday. Pay: Up to $23/hour based on experience.
Requirements
- Proven leadership experience in a professional kitchen environment.
- Demonstrated ability to lead, motivate, and hold team members accountable.
- Strong execution skills with the ability to manage multiple priorities simultaneously.
- Previous Sous Chef, Lead Line Cook, or equivalent supervisory experience preferred.
- Excellent communication skills and ability to collaborate cross-functionally.
- Ability to remain calm, organized, and decisive in a fast-paced environment.
- Strong knowledge of food safety, sanitation, and health inspection standards.
- Flexible availability required, including evenings, weekends (Friday–Sunday), and holidays as needed.
- Ability to stand for extended periods and lift up to 50 lbs.
Responsibilities
- Lead and supervise all kitchen operations for Le Petit Chef services.
- Ensure all menu items are prepared and executed according to approved recipes, plating standards, and show timing.
- Coordinate and assign duties to line cooks to ensure smooth, efficient service.
- Set expectations for station readiness, and cleanliness prior to service.
- Act as the primary kitchen point of contact during Le Petit Chef services.
- Maintain consistent communication with Front of House leadership to align service pacing with the show.
- Train, coach, and mentor line cooks to standard performance levels.
- Monitor food quality, portion control, presentation, and ticket times throughout service.
- Ensure proper storage, labeling, rotation, and inventory control of all food products.
- Enforce food safety, sanitation, health, and fire safety standards at all times.
- Address and resolve operational or equipment issues promptly.
- Communicate guest feedback, concerns, or trends to the Executive Chef or Chef on duty.
- Oversee opening and closing kitchen procedures related to Le Petit Chef.
- Assist with staff meal production as assigned.
- Use labor and product responsibly, minimizing waste and controlling costs.
- Ensure all team members report on time, in proper uniform, and prepared to work.
Benefits
- Competitive hourly pay up to $23/hour based on experience.
- Free employee meal during shifts.
- Hilton team member travel discounts worldwide.
- Partially paid parking or convenient street parking options.
- Positive, supportive, and team-oriented kitchen culture.
- Opportunity to lead a unique, high-profile dining experience.
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What This Job Offers
Job Type
Part-time
Career Level
Mid Level
Education Level
No Education Listed
