Sous Chef

Transpecos Banks SSB • San Antonio, TX

54d • Onsite

About The Position

Ray & Joséphine has landed in the heart of Downtown San Antonio, and the doors are open. Owned and run by Chef Raphaël François, our kitchen brings a true French sensibility to San Antonio — technique-driven, ingredient-forward, and thoughtfully executed. The menu is live and evolving, and we're looking for a Sous Chef who wants to help sharpen it, not just execute it.

As Sous Chef, you are second-in-command of the kitchen: running the line during service, training and developing kitchen staff, and holding every plate that leaves the kitchen to a consistent standard. You'll also stay hands-on in ongoing menu development — tastings, seasonal refinement, and sourcing — working directly alongside kitchen leadership to keep the program sharp. This role requires both creative passion and operational discipline. You need to be as comfortable proposing a new dish at a tasting as you are running a busy service.

Requirements

• Minimum 3 years of kitchen experience, with at least 1 year in a lead or senior cook role
• Experience in a dinner or fine-casual dining environment strongly preferred
• Food Handler Manager Certification required (or must be obtained within 30 days of hire)
• Strong working knowledge of food safety standards, HACCP principles, and sanitation requirements
• Experience with menu development, recipe documentation, and costing is a plus
• Must be available for flexible scheduling including evenings and weekends
• Catering or events experience is a plus

Nice To Haves

• A genuine passion for food — you think about cooking when you're not cooking
• Strong culinary technique and a solid foundation in kitchen fundamentals — you've put in the time
• Creative curiosity: you have opinions about food and you're not afraid to share them at the tasting table
• Leadership presence: the line looks to you and you rise to it
• Flexibility: a growing dinner program is not a straight line — you adapt, problem-solve, and stay positive
• Reliability and professionalism: kitchens run on trust, and so does this team
• A clean, organized working style that sets the standard for everyone around you
• Genuine investment in building something — this isn't just a job, it's a craft

Responsibilities

• Lead and manage the kitchen line during dinner service in the absence of the head chef
• Execute all menu items to recipe, portion, and presentation standards with consistency
• Partner with Chef Raphaël on ongoing menu development — tastings, seasonal refinement, and new dish ideation
• Monitor food quality at every stage — from prep through plating — and hold the team to the same standard
• Manage station readiness, mise en place, and line setup before each service
• Train, coach, and develop line cooks and prep staff on technique and standards
• Help maintain kitchen systems — prep lists, station setups, recipe documentation, and portion standards
• Assist in sourcing and evaluating local and regional ingredients and vendors
• Support hiring and onboarding of line cooks and prep staff as the team grows
• Maintain a clean, organized, and safe kitchen at all times — lead by example
• Oversee proper food storage, labeling, rotation, and waste reduction
• Communicate clearly with front-of-house during service to ensure a seamless guest experience
• Support catering and private events as needed — prep, execution, and breakdown
• Flag any equipment issues, supply shortages, or food safety concerns immediately

Benefits

• Work directly alongside Chef Raphaël François in a hands-on, French-influenced kitchen
• A live, evolving dinner menu where your ideas and technique genuinely shape what's on the plate
• A leadership role with real authority on the line, not just a title
• Employee meals and discounts on a menu you helped build
• A downtown San Antonio location with easy, accessible parking for the whole team

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed