Sous Chef - Holiday Inn Riverwalk - San Antonio, TX

IHG•San Antonio, TX

6d•$25 - $35

About The Position

The Sous Chef supervises day-to-day culinary operations and staff to ensure food preparation, presentation, and quality meet required standards. The role supports employee training and scheduling, follows applicable health and safety regulations, brand standards, and local policies, and serves as Executive Chef in that person’s absence. The position works in a large full-service, luxury, or resort hotel with multiple food and beverage outlets and banquet facilities serving more than 500 people. The Sous Chef oversees food preparation, portion sizes, timing, inventory, purchasing, kitchen equipment, cleanliness, and cost controls. The role assists the Executive Chef with determining stock levels, developing and testing recipes, documenting and costing dishes, and creating menus and concepts. The position coordinates with other hotel departments and supports banquets, parties, and special events, while communicating with guests, vendors, and regulatory agencies. The role requires a high school diploma or equivalent and three years of chef experience, or an equivalent combination of education and culinary or kitchen operations experience. A culinary arts degree or certificate is preferred. The position may require nights, weekends, or holidays and may involve serving as Manager on Duty or performing other assigned duties.

Requirements

High school diploma or equivalent.
Three years of experience as a chef, or an equivalent combination of education and culinary or kitchen operations experience.
Ability to carry or lift items weighing up to 50 pounds.
Ability to move about the kitchen and handle food, objects, products, and utensils.
Ability to bend, stoop, and kneel.
Communication skills and ability to interact professionally with guests, employees, and third parties.
Reading and writing ability for paperwork, management reports, inventory ordering and receiving, and instructions.
Mathematical skills, including basic math, budgeting, profit/loss concepts, percentages, and variances.
Problem-solving, reasoning, motivating, organizational, and training abilities.
Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state government agency.
May be required to work nights, weekends, and/or holidays.
Applications must include a resume.

Nice To Haves

Degree or certificate in culinary arts.

Responsibilities

Supervise daily culinary operations, assignments, and staff; communicate goals and schedule work.
Assist with communicating and enforcing formal policies and procedures.
Recommend and initiate salary, disciplinary, or other staffing actions in accordance with company policies, and alert management to potentially serious issues.
Oversee preparation methods, portion sizes, and food preparation timing; control food usage to minimize waste.
Review the next day’s menus and prepare requisitions for food and supplies; maintain inventory controls and assist with regular inventories and ordering.
Assist the Executive Chef in determining minimum and maximum stock levels for food, materials, and equipment.
Assist the Executive Chef with creating and testing recipes and maintaining accurate documentation and costing for dishes prepared and sold.
Assist in developing menus and concepts responsive to business and industry trends.
Maintain procedures for secure storage of food, beverages, inventory, and equipment; timely replenishment of supplies and uniforms; waste reduction; and cost control.
Ensure kitchen equipment is operational and regularly cleaned; keep kitchen areas and storerooms clean and stocked according to business volume and sanitation requirements.
Notify Engineering promptly of maintenance or repair needs.
Promote teamwork and quality service through daily communication and coordination with other departments.
Assist sales, catering, and banquet staff with banquets, parties, and special events.
Interact with guests to support their satisfaction; work with vendors to order supplies and equipment and ensure value and quality; and communicate with health and regulatory agencies about safety and inspections.
Serve as Executive Chef in the Executive Chef’s absence.
May serve as Manager on Duty or perform other assigned duties.