Sous Chef

About UsAt the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin.With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space.We are Uncompromising by NatureWe are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.Our Full-time Eligible benefits include:Participation in 401(k) with company match of up to 4%*Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital IndemnityPaid PTOPaid HolidaysPaid Maternity/Paternity LeaveEmployee Assistance Program*Complimentary Employee Meal*Complimentary Bus Passes*50% off Dining in Nido*Recognition Programs, Incentives and Celebrations**Benefits available to Part time AssociatesJob Summary/ResponsibilitiesJob SummaryThe Sous Chef assists the Executive Chef and CDC in all culinary operations, ensuring high standards of food quality, consistency, and presentation across all outlets. This role supports daily kitchen management, staff training, inventory control, and operational efficiency. The Sous Chef contributes to menu design, culinary research and development, and creative innovation across offerings. In addition, the Sous Chef will assist with administrative duties such as approving timecards and managing kitchen closeout procedures. This position leads by example—maintaining excellence in technique, cleanliness, and hospitality while fostering a culture of growth and professionalism.Key Responsibilities• Supervise and support all kitchen operations in coordination with the Executive Chef and CDC.• Lead, train, and motivate kitchen staff to ensure adherence to The Loren’s culinary and sanitation standards.• Maintain food quality, consistency, and presentation according to brand standards.• Ensure hygiene, safety, and sanitation compliance throughout kitchen areas.• Collaborate on menu design, recipe development, and seasonal innovation projects.• Participate in culinary R&D to introduce creative dishes, techniques, and presentations.• Monitor food cost and waste; adjust requisitions as needed to meet budget goals.• Expedite service during peak periods with a hands-on approach.• Conduct regular tastings and quality checks for all menu items.• Maintain kitchen organization, cleanliness, and inventory accuracy.• Review daily covers, forecasts, and VIP requests to ensure proper preparation.• Oversee end-of-day closeout procedures, including staff timecard review and approval.• Foster a positive, professional, and respectful kitchen culture.• Communicate effectively with front-of-house and event teams.• Perform additional tasks and duties as assigned by the Executive Chef and CDC.Other ResponsibilitiesAll other duties as assigned, requested or deemed necessary by leadership.Supervisory DutiesAssist Executive Chef/Executive Sous/CDC with supervisory functions.Core CompetenciesDrawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:Integrity and RespectCommunicationInnovationTeamwork and RelationshipsHospitalityJob ExcellenceManaging and Developing OthersLeadershipEducation/Formal TrainingHigh school or equivalent education required. Culinary degree preferred.Food handler certification.ExperienceA minimum of 2-3 years in a high-volume, full-serve or luxury restaurant kitchen.Previous supervisory experience, preferred.Knowledge/SkillsRequires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management.Strong culinary fundamentals and plating aesthetics.Understanding of inventory management, costing, and ordering.Butchery and fabrication of high-value proteins, including fish and beef.Proficiency with basic computer systems (Microsoft Office or similar).Ability to read and interpret financial and operational data.Excellent communication and interpersonal skills.Ability to work a flexible schedule, including nights, weekends, and holidays.Provide leadership, coaching, and/or mentoring to a subordinate group.Must maintain composure and objectivity while under pressure.Must have moderate hearing to communicate with employees and to hear machinery, for safety reasons.Must have excellent vision, for safety reasons.Must have moderate speech communications skills to communicate with other employees.Must have excellent comprehension and literacy to read and write, as well as analyze to fulfill budget.Physical DemandsThe physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.Lifting objects, 30-35 pounds, 3 to 5 times during the course of the shift (i.e. top round, prime rib, frozen boxes).Carrying, (ranging from clipboard to food products to small equipment).Kneeling -during times of inspections for proper cleanliness and monitoring once a week, as well as during lifting.Full mobility is required in order to usually inspect and monitor the kitchen environment.Continuous standing -while expediting or cooking or inspecting. Anywhere from brief periods (15 minutes) to longer periods (1 hour). At least 50% of the day.EnvironmentInside 100% of an 8-10 hour shift. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees. #J-18808-Ljbffr The-Loren-Hotel-Austin