Sous Chef

THE ARGYLE•Alamo Heights, TX

10d

About The Position

The Argyle, a private dining club in San Antonio, is seeking an experienced, passionate Sous Chef to join its culinary leadership team. This hands-on leadership position works closely with the Executive Chef to oversee daily kitchen operations, maintain exceptional food quality, and deliver outstanding culinary experiences across à la carte dining, private events, and banquets. The ideal candidate thrives in a fast-paced, high-standard environment, leads by example, and enjoys developing a talented kitchen team. The role offers the opportunity to contribute to an established culinary program, work alongside a dedicated hospitality team, and create exceptional dining experiences for members and guests. The Argyle values culinary craftsmanship, collaboration, professional development, and a shared commitment to excellence.

Requirements

Previous Sous Chef experience is required.
Demonstrated experience supervising and developing culinary teams.
Strong culinary skills emphasizing quality, consistency, and presentation.
Excellent leadership, communication, organization, and problem-solving abilities.
Ability to remain composed and effective in a fast-paced kitchen environment.
Manager-level food safety certification is required.
Ability to stand and walk for extended periods in a professional kitchen environment.
Ability to lift and transport items weighing up to 50 pounds.
Ability to work in varying temperatures, including hot kitchen environments.

Nice To Haves

Fine dining experience is preferred.
Banquet or private event experience is highly valued.
Culinary degree, certificate, or diploma is preferred.

Responsibilities

Oversee daily food preparation, production, and service for club dining, private dining, banquets, and special events.
Maintain exceptional standards for food quality, presentation, consistency, and portion control.
Participate in food preparation and execution, including soups, sauces, daily specials, and menu offerings.
Lead, train, coach, and supervise kitchen staff to promote teamwork, accountability, and culinary excellence.
Support kitchen operations during peak service, including expediting and coordinating with Front of House teams.
Collaborate with the Executive Chef on menu development, seasonal offerings, and culinary improvements.
Assist with inventory management, purchasing, food costs, labor controls, and staffing needs.
Ensure compliance with food safety, sanitation, and workplace safety standards.
Support kitchen scheduling, administrative reporting, and operational planning.
Assume additional kitchen leadership responsibilities in the Executive Chef's absence.