Sous Chef - LSC

VALENCIA GROUP•Austin, TX

2d•Onsite

About The Position

The Sous Chef is the senior culinary leader at Lone Star Court, responsible for running kitchen operations for the Water Trough, in-room dining, and banquet events. The role oversees menu development, food quality, kitchen staffing, and cost controls, while working hands-on during service and maintaining high standards of food safety and guest satisfaction. The Sous Chef develops menus and specials with the Food & Beverage Manager, manages food costs and inventory, leads kitchen service and production, and ensures consistent preparation, plating, and presentation. The role supervises and develops culinary staff, coordinates with restaurant, bar, and banquet teams, responds to guest feedback, and ensures compliance with food safety, sanitation, and HACCP standards. The work is primarily in kitchen, food preparation, and banquet production areas. It involves constant standing and walking, often in confined kitchen spaces, as well as frequent bending, reaching, and repetitive motion; occasional sitting; and lifting or carrying up to 50 pounds. The position also involves exposure to heat, open flames, and sharp tools.

Requirements

Strong verbal and written communication skills.
Effective time management and problem-solving skills.
Advanced knowledge of food preparation techniques, menu costing, and kitchen management software.
Ability to work well with a team and demonstrate attention to detail.
Excellent organizational skills and interpersonal abilities.
Minimum 4 years of progressive culinary or kitchen experience, including at least 2 years in a sous chef, kitchen manager, lead cook, or other kitchen-team leadership role.
Food Handler’s certification and, where required, food manager certification, or ability to obtain certification within 30 days of hire.
Ability to perform the essential functions of the job with or without reasonable accommodation.

Nice To Haves

Culinary degree or equivalent culinary training preferred.

Responsibilities

Develop and maintain menus and specials for the Water Trough, in-room dining, and banquet events in partnership with the Food & Beverage Manager, ensuring quality, consistency, and cost-effectiveness.
Manage food costs, inventory, ordering, and receiving.
Run the line and expedite during service.
Oversee daily preparation, production, plating, and presentation standards.
Ensure proper equipment maintenance and kitchen cleanliness.
Directly supervise Line Cooks and the Stewarding team.
Recruit, hire, train, and schedule culinary staff; conduct performance reviews and manage staffing to labor budget targets.
Lead pre-shift line-ups and ongoing culinary training for the kitchen team.
Designate a lead cook to run the kitchen when the Sous Chef is off property.
Ensure food quality, presentation, and ticket times meet guest expectations.
Personally oversee special dietary requests and allergen orders.
Ensure in-room dining orders leave the kitchen complete, with all items and condiments.
Respond to guest feedback regarding food quality in partnership with the Food & Beverage Manager.
Train Line Cooks on recipes, station setup, and plating standards; mentor and develop lead cooks for advancement.
Build a culture of accountability, cleanliness, and culinary excellence across all shifts.
Partner with the Food & Beverage Manager on menu pricing, food cost reporting, and banquet event planning (BEOs).
Communicate with Water Trough, bar, and banquet leadership about production needs, specials, 86’d items, and timing.
Ensure compliance with food safety, sanitation, and HACCP standards.
Oversee food storage, labeling, dating, and temperature logs, and prepare the kitchen for health inspections.
Promote safe knife handling and equipment use, and report hazards immediately.
Maintain cleanliness and organization in all work areas; behave courteously with guests and team members; report unsafe conditions; ensure hotel equipment is in proper working condition; attend required meetings; follow company policies and procedures; and perform additional duties as assigned.