Sous Chef

Zachry Corporation • San Antonio, TX

11d

About The Position

The Sous Chef assists the Executive Chef and culinary leadership with daily kitchen operations, ensuring high-quality food preparation, consistent execution, and team productivity in a full-service hotel environment. The role supervises culinary staff, supports menu development, ensures compliance with food safety and sanitation standards, and contributes to outstanding culinary experiences.

The Sous Chef oversees food preparation, cooking, and presentation across kitchen stations; supports restaurant and banquet production based on Banquet Event Orders and forecasts; and assists with menu development, recipe testing, and seasonal offerings. The position trains and supervises culinary team members, helps coordinate kitchen operations and inventory, supports cost-control efforts, and collaborates with hotel departments to deliver timely service.

The role also assists the Executive Chef or Executive Sous Chef with administrative tasks, leads the kitchen in their absence, participates in hotel events and culinary presentations, and performs other duties in support of Food & Beverage operations. Reliable and consistent attendance is an essential function.

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, 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.
• Foster a positive work environment that promotes teamwork and development.
• Support kitchen flow and coordinate with restaurant managers, banquet leaders, and service teams to ensure efficient, timely service.
• Assist with maintaining ingredient and supply par levels, monitor inventory usage, and communicate ordering needs.
• Ensure staff follow food handling, sanitation, and storage procedures; monitor HACCP compliance, temperature logs, and kitchen cleanliness.
• Report and follow up on equipment issues or repairs, and promote a clean, organized, and safe kitchen.
• Support waste reduction through portion monitoring and production planning; ensure recipes and portion controls are followed.
• Review production results and recommend efficiency improvements.
• Assist with inventory counts and cost-control initiatives.
• Communicate daily priorities, menu changes, and production needs; attend pre-shift meetings, department meetings, and service briefings.
• Collaborate with Food & Beverage leadership on promotions, events, and special menus, and build working relationships across 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 and perform other duties supporting Food & Beverage operations.
• Maintain reliable and consistent attendance.

Benefits

• Medical, dental, vision, and life insurance.
• 401(k), paid leave, and bonus program.
• Company-paid short-term and long-term disability insurance.
• Employee assistance program.
• Tuition reimbursement.
• Additional benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED