Sous Chef

Sous Chef Position

The Sous Chef is a key leadership role in our kitchen, responsible for managing the back of house (BOH) operations during shifts. This includes food preparation, cooking, inventory management, and team supervision. The Sous Chef ensures that all kitchen operations run smoothly, maintaining high standards of food quality and safety.

Benefits include health insurance, opportunity for advancement, paid time off, training & development, vision insurance, wellness resources, bonus based on performance, employee discounts, and a flexible schedule.

Responsibilities include overseeing and running BOH operations, leading pre-shift meetings, collaborating with the General Manager and management team, performing regular line checks, managing food product and supply ordering, tracking food costs, facilitating communication across teams, leading recruitment and training of BOH staff, inspiring the kitchen team, directing service flow, assisting in the development of new dishes, and supervising line cooks and prep staff.

Key qualifications include proven experience as a Sous Chef, expertise in food preparation and cooking, skills in inventory management, ability to lead and manage kitchen staff, excellent communication skills, problem-solving skills, flexibility to work various shifts, and physical stamina.

Southerleigh Hospitality Group is based in San Antonio, Texas, and includes restaurants such as Southerleigh Fine Food & Brewery, Southerleigh Haute South, and Brasserie Mon Chou Chou.