Sous Chef

The Loren Hotel Group•Austin, TX

19d•Onsite

About The Position

The Sous Chef assists the Executive Chef and CDC with culinary operations, maintaining food quality, consistency, and presentation across all outlets. The role supports daily kitchen management, staff training, inventory control, and operational efficiency, and contributes to menu design, culinary research and development, and creative innovation. Administrative duties include approving timecards and managing kitchen closeout procedures. The Sous Chef leads by example in technique, cleanliness, and hospitality while fostering a culture of growth and professionalism. The position is based at The Loren at Lady Bird Lake in Austin, Texas. It requires a flexible schedule that may include nights, weekends, and holidays, and involves working indoors for the duration of an 8–10-hour shift, with exposure to freezer temperatures as low as -10°F and frontline temperatures above 100°F.

Requirements

High school education or equivalent.
Food handler certification.
A minimum of 2–3 years of experience in a high-volume, full-service or luxury restaurant kitchen.
Advanced knowledge of food-profession principles and practices, including experience managing people or complex problems and food and beverage operations.
Strong culinary fundamentals and plating aesthetics.
Understanding of inventory management, costing, and ordering.
Ability to butcher and fabricate high-value proteins, including fish and beef.
Proficiency with basic computer systems such as Microsoft Office or similar.
Ability to read and interpret financial and operational data.
Excellent communication and interpersonal skills.
Ability to work a flexible schedule, including nights, weekends, and holidays.
Ability to provide leadership, coaching, and mentoring to a subordinate group.
Ability to maintain composure and objectivity under pressure.
Moderate hearing to communicate with employees and hear machinery for safety purposes.
Excellent vision for safety purposes.
Moderate speech communication skills to communicate with employees.
Excellent comprehension and literacy to read, write, and analyze information for budget responsibilities.
Ability to lift 30–35 pounds three to five times during a shift.
Ability to carry items ranging from a clipboard to food products and small equipment.
Ability to kneel during inspections and lifting.
Full mobility to inspect and monitor the kitchen environment.
Ability to stand continuously while expediting, cooking, or inspecting, for periods ranging from 15 minutes to one hour and at least 50% of the day.

Nice To Haves

Culinary degree.
Previous supervisory experience.

Responsibilities

Supervise and support kitchen operations in coordination with the Executive Chef and CDC.
Lead, train, and motivate kitchen staff to meet culinary and sanitation standards.
Maintain food quality, consistency, and presentation according to brand standards.
Ensure hygiene, safety, and sanitation compliance in kitchen areas.
Collaborate on menu design, recipe development, and seasonal innovation projects.
Participate in culinary research and development to introduce creative dishes, techniques, and presentations.
Monitor food cost and waste, adjusting requisitions to meet budget goals.
Expedite service during peak periods with a hands-on approach.
Conduct regular tastings and quality checks for menu items.
Maintain kitchen organization, cleanliness, and inventory accuracy.
Review daily covers, forecasts, and VIP requests to ensure proper preparation.
Oversee end-of-day closeout procedures, including reviewing and approving staff timecards.
Foster a positive, professional, and respectful kitchen culture.
Communicate with front-of-house and event teams.
Assist the Executive Chef, Executive Sous, and CDC with supervisory functions.
Perform other duties as assigned, requested, or deemed necessary by leadership.