Executive Sous Chef

Who We Are

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.

Together We Can Do Great Things Every Person Matters This Is More Than A Job

Position Overview

The Executive Sous Chef supports the Executive Chef in leading and managing all culinary operations for the hotel, including restaurants, banquets, in-room dining, and special events. This role ensures exceptional food quality, consistency, and presentation while overseeing kitchen operations, staff development, food cost performance, and safety. The Executive Sous Chef serves as second-in-command in the kitchen and acts on behalf of the Executive Chef in their absence.

What You'll Do

Culinary Leadership & Operational Support

• Assist the Executive Chef in overseeing daily culinary operations across all hotel kitchens.
• Ensure preparation and execution of all menu items meet quality, presentation, and consistency standards.
• Conduct daily line checks, tastings, and kitchen readiness inspections.
• Support timely and efficient meal period production and service.

Team Supervision & Training

• Supervise Sous Chefs, Cooks, Stewards, and culinary team members across multiple kitchen stations.
• Train staff on recipes, techniques, sanitation, and safety standards.
• Support the scheduling of culinary staff based on business demands and labor guidelines.
• Provide coaching, mentorship, performance evaluations, and disciplinary guidance as needed.

Menu Development & Implementation

• Assist in menu planning, recipe creation, and seasonal updates.
• Help implement new menu items and culinary programs through training and tastings.
• Collaborate with the Executive Chef and F&B leadership on banquet menus, special events, and themed activations.

Food Cost Control & Inventory Management

• Assist with monitoring food cost percentages, waste, and inventory levels.
• Support purchasing, receiving, and storage procedures to maintain quality and freshness.
• Ensure compliance with portion controls and standardized recipes.
• Assist in conducting monthly inventory counts and analysis.

Banquet & Catering Support

• Oversee banquet culinary production and event execution to ensure flawless service.
• Review BEOs and coordinate with Banquet and Events teams on event needs.
• Ensure proper staffing, preparation, and timing for group and large-scale events.

Kitchen Safety, Sanitation & Compliance

• Enforce sanitation and food safety standards according to local, state, and federal regulations.
• Maintain cleanliness and organization of all kitchen and storage areas.
• Train teams on proper chemical usage, equipment handling, and HACCP procedures.
• Ensure kitchen equipment is maintained and coordinate repairs when necessary.

Leadership Presence & Collaboration

• Serve as acting Executive Chef in their absence.
• Work collaboratively with Food & Beverage, Banquets, Purchasing, and Finance teams.
• Participate in leadership meetings and contribute to operational planning and improvements.
• Maintain a visible presence on the kitchen floor during peak periods and major events.

Additional Responsibilities

• Support sustainability initiatives, including waste reduction and local sourcing.
• Assist with capital planning for kitchen equipment and upgrades.
• Perform other duties as assigned to support culinary 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

• Prior experience in culinary leadership preferred.
• Experience as a Sous Chef, Senior Sous Chef, or Kitchen Manager preferred.
• Experience in a full-service hotel or high-volume culinary environment preferred.
• Culinary school training or certifications preferred.
• Experience with banquet operations, menu development, and food costing preferred.

Required Skills and Abilities

• Strong culinary skills with a passion for quality and creativity.
• Excellent leadership, communication, and team-building abilities.
• Strong organizational and time-management skills.
• Ability to work efficiently in fast-paced, high-pressure kitchens.
• Knowledge of food safety, sanitation, and proper handling techniques.
• Ability to read and interpret financial reports related to food cost and labor.
• Proficient in kitchen equipment operation and culinary technology.
• Ability to communicate in Spanish preferred.

Other Qualifications

• Ability to work flexible schedules, including nights, weekends, and holidays
• Professional appearance, strong work ethic, and a positive attitude.
• Commitment to exceptional guest service and culinary excellence.

Licenses or Certificates

• Food Safe Serve/Texas Food Handlers Certification

Zachry Hotels offers an industry leading benefits package for our employees and their families.

• 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.

Notice to Staffing Agencies

Zachry Hotels (Zachry) will not accept unsolicited resumes from any source other than directly from a candidate. Any unsolicited resumes sent to Zachry, including unsolicited resumes sent to a Zachry mailing address or email address, directly to Zachry employees, or to Zachry's resume database will be considered Zachry property. Zachry will not pay a fee for any placement resulting from the receipt of an unsolicited resume. Zachry will consider any candidate for whom an Agency has submitted an unsolicited resume to have been referred by the Agency free of any charges or fees. Agencies must obtain advance written approval from Zachry's recruiting function to submit resumes, and then only in conjunction with a valid, fully executed contract for service and in response to a specific job opening. Zachry will not pay a fee to any Agency that does not have such an agreement in place. Agency agreements will only be valid if in writing and signed by Zachry's Human Resources Representative or his/her designee. No other Zachry employee is authorized to bind Zachry to any agreement regarding placement of candidates by Agency.

Company: Zachry

Position: Executive Sous Chef

Req #: 11099276

Date Posted: August 11, 2026

Location: 200 South Alamo Street, San Antonio,
US,
TX,
78205

Job Category: Culinary