Sous Chef

Hilton Palacio del Rio (Zachry)•San Antonio, TX

18d

About The Position

The Sous Chef assists the Executive Chef and culinary leadership with daily kitchen operations, supporting high-quality food preparation, consistent execution, and team productivity in a full-service hotel environment. The role supervises culinary staff, supports menu development, ensures food safety and sanitation compliance, and helps deliver exceptional culinary experiences. The Sous Chef oversees food preparation and presentation across kitchen stations, supports restaurant and banquet production using Banquet Event Orders and daily forecasts, and contributes to menu development and seasonal offerings. The role trains and supervises culinary team members, helps coordinate kitchen workflow, inventory, and supplies, and collaborates with restaurant, banquet, and Food & Beverage teams. The position also monitors HACCP compliance, sanitation, food quality, portion controls, and waste reduction; reports equipment issues; assists with inventory and cost control; and completes administrative or other Food & Beverage duties as assigned. The Sous Chef may lead the kitchen when the Executive Chef or Executive Sous Chef is absent. Reliable attendance is an essential function. Flexible availability is required, including early mornings, nights, weekends, and holidays.

Requirements

High school diploma or equivalent.
Strong culinary skills and knowledge of multiple cooking techniques.
Leadership ability, strong communication skills, and ability to motivate a team.
Ability to manage multiple priorities in a fast-paced environment.
Strong understanding of food safety, sanitation, and HACCP protocols.
Ability to lift up to 30 lbs. and stand for extended periods.
Strong organizational and problem-solving skills.
Flexible availability, including early mornings, nights, weekends, and holidays.
Professional appearance and adherence to culinary grooming standards.
Passion for culinary excellence and commitment to quality.
Food Safe Serve/Texas Food Handlers Certification.
CPR certification.
TABC certification, required and maintained.

Nice To Haves

Previous experience as a cook or culinary supervisor.
Experience in a full-service hotel, banquet, or high-volume kitchen.
Culinary training or certifications.
Experience leading teams or mentoring less experienced cooks.

Responsibilities

Oversee preparation, cooking, and presentation of menu items across all kitchen stations.
Ensure food quality, taste, and consistency meet hotel and brand standards.
Support banquet and restaurant production based on Banquet Event Orders (BEOs) and daily forecasts.
Assist with menu development, recipe testing, and seasonal offerings.
Supervise cooks and culinary team members during assigned shifts.
Provide hands-on training in cooking techniques, recipes, sanitation, and safety.
Assist with scheduling, assigning duties, and monitoring productivity.
Promote a positive work environment that supports teamwork and development.
Support efficient kitchen flow and service during peak meal periods.
Coordinate with restaurant managers, banquet leaders, and service teams to ensure timely food delivery.
Help maintain ingredient and supply par levels, monitor inventory usage, and communicate order needs to leadership.
Ensure staff follow food handling, sanitation, and storage procedures.
Monitor HACCP compliance, temperature logs, and cleanliness of kitchen areas.
Report equipment issues or repairs and follow up as needed.
Promote safety standards and maintain a clean, organized kitchen environment.
Monitor portion sizes and production planning to reduce waste.
Ensure recipes and portion controls are followed consistently.
Review production results and recommend efficiency improvements.
Assist with inventory counts and cost-control initiatives.
Communicate daily priorities, menu changes, and production needs to the culinary team.
Attend pre-shift meetings, department meetings, and service briefings.
Collaborate with Food & Beverage leadership on promotions, events, and special menus.
Build strong working relationships with hotel departments.
Assist the Executive Chef or Executive Sous Chef with administrative tasks as assigned.
Act as kitchen leader in the absence of the Executive Chef or Executive Sous Chef.
Participate in hotel events, tastings, and culinary presentations.
Perform other duties as assigned to support Food & Beverage operations.
Maintain reliable and consistent attendance.