Sous Chef

Based in San Antonio, Texas, Zachry Hotels is a proven leader in the development, management and ownership of hospitality assets. At Zachry Hotels, we are passionate about hospitality and surround ourselves with team members who share that same passion. Our tenure in the hospitality and hotel industry has provided us the knowledge and key relationships for success in hotel management, operation, and development. We take care of our clients, business partners and each other as family, within a culture of service and accountability, where we do the right thing because it is the right thing to do. Position Overview The Sous Chef assists the Executive Chef and culinary leadership in managing daily kitchen operations to ensure high-quality food preparation, consistent execution, and team productivity. This role supervises culinary staff, supports menu development, ensures safety and sanitation compliance, and contributes to exceptional culinary experiences within a full-service hotel environment. What You’ll Do Culinary Execution & Production 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. Leadership & Staff Supervision 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. Operational Efficiency & Coordination Support kitchen flow to ensure efficient service during peak meal periods. Coordinate with restaurant managers, banquet leaders, and service teams to ensure timely food delivery. Assist with maintaining proper par levels for ingredients and supplies. Monitor inventory usage and communicate order needs to leadership. Safety, Sanitation & Equipment Care Ensure all staff follow proper food handling, sanitation, and storage procedures. Monitor HACCP compliance, temperature logs, and cleanliness of all kitchen areas. Report and follow up on equipment issues or repairs. Promote safety standards and ensure a clean, organized kitchen environment. Cost Control & Quality Monitoring Support waste reduction by monitoring portion sizes and production planning. Ensure recipes and portion controls are followed consistently. Review production results and recommend improvements to increase efficiency. Assist with inventory counts and cost‑control initiatives. Communication & Collaboration Communicate daily priorities, menu changes, and production needs to the culinary team. Attend pre‑shift meetings, department meetings, and service briefings. Collaborate with Food & Beverage leadership to support promotions, events, and special menus. Build strong working relationships with all hotel departments. Additional Responsibilities Assist the Executive Chef or Executive Sous Chef in administrative tasks as assigned. Act as the kitchen leader in the absence of the Executive Chef or Executive Sous Chef. Participate in hotel events, tastings, and culinary presentations. Perform other duties as assigned to support Food & Beverage operations. Maintain reliable and consistent attendance as an essential function of the role. What You’ll Bring Required Education & Experience High School Diploma or equivalent required. Preferred Education & Experience Previous experience as a cook or culinary supervisor preferred. Experience in a full-service hotel, banquet, or high-volume kitchen preferred. Culinary training or certifications preferred. Experience leading teams or mentoring less experienced cooks preferred. Required Skills and Abilities Strong culinary skills with knowledge of multiple cooking techniques. Leadership ability with strong communication and team motivation skills. 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. Other Qualifications 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. Licenses or Certificates Food Safe Serve/Texas Food Handlers Certification CPR certification TABC required and maintained Benefits Medical, Dental, Vision and Life Insurance 401K, Paid Leave and Bonus Program Company-paid short-term and long-term disability insurance Employee assistance program Tuition Reimbursement And many more We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, sex, sexual orientation, gender identity, religion, national origin, disability, veteran status, or other legally protected status. #J-18808-Ljbffr Regis Corporation