Sous Chef

Meyer Jabara Hotels has distinguished itself as an employer of choice, attracting innovative and talented hospitality professionals who consistently deliver exceptional results. Our Associates are encouraged to reach their fullest potential by creating a differentiated guest experience while driving outstanding bottom line performance. Learn more about what makes Meyer Jabara Hotels different: What's Your JQ? MJ Hotels Want to Know. Thompson San Antonio-Riverwalk is seeking a Sous Chef who will serve as a key culinary leader. This hands‑on leadership role is designed for a highly skilled culinary professional who excels in polished execution and delivering exceptional dining experiences within a cultural environment. The Sous Chef will oversee daily kitchen operations with a primary focus on The Moon's Daughters, while maintaining full open availability to support all shifts as needed to ensure seamless execution across the culinary department. Key Responsibilities Lead daily culinary operations by supervising food preparation, production, and service execution, ensuring consistency, precision, and adherence to quality standards of Thompson Hotels across all meal periods. Support and develop the culinary team through coaching and daily leadership that fosters craftsmanship and accountability. Manage key operational functions including ordering, inventory, cost control, scheduling, and payroll to support financial goals and efficiency. Ensure safety and sanitation by upholding food safety standards, maintaining equipment care, and enforcing compliance with health regulations. Collaborate with the Culinary and Food & Beverage leadership, and hotel departments to support seamless service, special events, and elevated guest experiences. Administer constructive coaching and disciplinary documentation when necessary to uphold standards and support colleague growth. Qualifications Minimum of two years of experience as a Sous Chef in a hotel or fine‑dining restaurant with demonstrated ability to perform at an elevated standard. Culinary degree or equivalent professional training. Strong command of culinary techniques with the ability to execute refined dishes. Solid understanding of kitchen operations, including production flow, ordering, inventory, and cost management, with the ability to support efficiency. Demonstrated success in leadings teams through guidance and consistent coaching. Exceptional communication and interpersonal skills, with the ability to collaborate across culinary and front‑of‑house teams. Full open availability, including AM, PM, weekends, and holidays; abilit to provide coverage across all shifts as needed. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, gender identity, sexual orientation, or protected veteran status. #J-18808-Ljbffr