Sous Chef

Company Description Boeing Center at Tech Port is an innovative, technology-focused destination in San Antonio, TX, featuring a state-of-the-art LAN gaming center, multi-purpose arena, tech exchange space for start-ups, executive conference rooms, and the San Antonio Science & Technology Museum. The venue also offers seven local eateries and a full bar, creating a dynamic environment that blends entertainment, dining, and innovation. As San Antonio’s premier high-tech hot spot, Boeing Center at Tech Port hosts a variety of events, from esports competitions to conferences and community gatherings. Team members join a fast-paced, collaborative setting where cutting-edge technology and exceptional guest experiences are central to daily operations. Role Description The Sous Chef is a full-time, on-site role based at Boeing Center at Tech Port in San Antonio, TX. This role supports the Executive Chef in overseeing daily kitchen operations across multiple food outlets, ensuring consistent quality, taste, and presentation. Responsibilities include supervising line cooks, coordinating food preparation and service, managing inventory and food ordering, and maintaining high standards of food safety and sanitation. The Sous Chef assists with menu development, specials, and event-specific offerings, while monitoring prep schedules and station setup to meet service demands. The role also involves training and coaching team members, collaborating with front-of-house staff to ensure smooth service, and helping control food costs and waste in a high-volume, event-driven environment. Qualifications Culinary skills: Strong cooking techniques, knife skills, and experience in high-volume or multi-outlet kitchens. Kitchen operations and leadership: Ability to supervise staff, coordinate line and prep work, and support scheduling and shift coverage. Food safety and quality control: Knowledge of health codes, HACCP principles, proper storage, and rigorous sanitation practices. Menu and event support: experience with execution, specials, catering or menus, food presentation standards. Communication and teamwork: Clear communication with back-of-house and front-of-house teams, and collaborative problem-solving under pressure. Organization and time management: Skill in prioritizing tasks, managing multiple stations, and maintaining efficiency during peak service. Experience: Prior experience as a Sous Chef, Lead Line Cook, or similar role in a restaurant, hotel, or event venue environment. Education: Culinary degree or formal training preferred; equivalent work experience strongly considered. Other requirements: Ability to work on-site, including evenings, weekends, and event days; capacity to stand for extended periods and lift moderate weights. #J-18808-Ljbffr