Sous Chef

CIRCUIT OF THE AMERICAS LLC•Austin, TX

just now•Onsite

About The Position

Circuit of The Americas (COTA) is seeking a dynamic and experienced Sous Chef to oversee all culinary operations at the upcoming COTALAND amusement park. This role is responsible for executing the culinary vision, ensuring operational excellence, and driving innovation in food offerings that cater to a diverse audience. The Sous Chef will work closely with the Director of Food & Beverage, motivating kitchen teams, managing multi-outlet operations, and maintaining the highest standards of quality, presentation, and efficiency. The ideal candidate will have experience in high-volume restaurants and large-scale event catering, high-volume food service, and concept development for amusement parks and entertainment venues. This is a full-time, on-site role.

Requirements

Minimum 5 years of culinary leadership experience, in a Sous Chef or high-level culinary management role.
Experience in large-scale event catering, premium hospitality, and amusement park and entertainment venue food service.
Strong culinary vision and creativity, with the ability to develop diverse menus across multiple food outlets.
Exceptional leadership skills, with experience managing high-volume, multi-unit kitchen operations.
Expertise in food and labor cost controls, menu engineering, and operational efficiency.
Deep understanding of kitchen technology, POS systems, and operational workflows for high-traffic venues.
Strong knowledge of food safety standards, HACCP protocols, and sustainability initiatives.
Ability to stand, sit, use hands to handle, or feel, reach with hands and arms.
Ability to lift and/ or move up to 25 pounds.
Ability to squat, bend, twist, push/pull.
Ability to stand/walk for long periods.
Specific vision abilities required by this job include close vision and distance vision.
Work in extreme environments outdoors throughout the year.
The noise level in the work environment is usually moderate but can be loud during events.

Nice To Haves

Experience in launching new food & beverage concepts or themed dining experiences is a plus.
Bachelor's degree in Culinary Arts, Hospitality Management, or a related field preferred

Responsibilities

Support the Director of Food & Beverage in executing a diverse culinary program across COTALAND, including premium hospitality, high-volume concessions and family-friendly dining.
Assist with seasonal menu rollouts by helping develop recipes, preparing tastings, and ensuring consistent execution across all venues.
Maintain high standards of food quality, presentation, and flavor across service styles ranging from VIP dining to quick-service operations.
Help implement themed and event-drive food offerings for major race weekends and amusement park guest experiences.
Ensure all dishes are prepared according to established recipes, portion standards, and brand expectations.
Support ordering, receiving, and inventory procedures to maintain proper stock levels across assigned venues.
Assist with monitoring food costs through accurate portioning, proper storage, and minimizing waste.
Work with leadership to ensure ingredients and supplies are available for daily service and major event execution.
Help maintain relationships with vendors through accurate communication and quality checks on deliveries.
Assist in enforcing kitchen SOPs, food safety practices, and sanitation standards in compliance with health regulations.
Lead and motivate hourly culinary staff, providing hands-on guidance during prep and service.
Assist in training new cooks and team members on recipes, station responsibilities, kitchen standards, and safety procedures.
Conduct line checks, tastings, and pre-shift meetings to ensure readiness and consistency.
Foster a positive, team-oriented kitchen culture built on communication, accountability, and professionalism.
Manage food cost and labor budgets, ensuring profitability while maintaining high-quality offerings.
Work closely with vendors and suppliers to source premium ingredients while maintaining cost efficiency.
Oversee inventory control, purchasing, and vendor negotiations to ensure seamless kitchen operations.
Assist in the execution of catering menus for corporate events, private suites, and large-scale race weekend hospitality.
Support special VIP and premium dining experiences through strong attention to detail and elevated presentation.