Sous Chef - LSC

Sous Chef - LSC

Hot Job

Lone Star Court - Austin, TX 78758

Overview

Position Type Full Time Job Shift Any Category Restaurant - Food Service

Description

Position: Sous Chef

WE NEED BIG STARS LIKE YOU!!!

Our hotels are unique, and we are looking for outstanding talent to provide exceptional customer service to our team. Lone Star Court, is part of a collection of hotels that are created for today's passionate traveler, each of our hotels are intentionally built to showcase modern design and classic character. We are looking for team members who are ready to be empowered to go above and beyond...

Status: Exempt Reports to: Food and Beverage Manager

JOB SUMMARY

This is an exempt position. Employees in this role are expected to perform the duties and responsibilities assigned to them and are not compensated based on hours worked.

Due to the nature of the position, work schedules may vary, and the role may require working more than 40 hours in a workweek and/or more than 8 hours in a day as necessary to meet business needs, including evenings, weekends, or peak operational periods.

Candidates applying for management positions are expected to possess the professional knowledge, leadership capabilities, and functional expertise required to perform the essential duties of the role. While onboarding will be provided to familiarize successful candidates with Company-specific systems, processes, and culture, management hires are expected to bring with them the core competencies necessary to lead, make decisions, and achieve results within their area of responsibility.

The Sous Chef is the senior culinary leader at Lone Star Court, running all kitchen operations for the Water Trough, in-room dining, and banquet events. The Sous Chef oversees menu development, food quality, kitchen staffing, and cost controls while working hands-on during service and upholding the highest standards of food safety and guest satisfaction.

ESSENTIAL DUTIES & FUNCTIONS

• Operational Responsibilities
• Managerial Responsibilities
• Guest Services
• Team Support and Training
• Communication and Reporting
• Safety & Compliance

Qualifications

ESSENTIAL SKILLS AND QUALIFICATIONS

• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities
• Minimum 4 years of progressive culinary experience, including at least 2 years in a sous chef, kitchen manager, or lead cook role; Food Handler's and, where required, food manager certification

Physical Requirements

• Sitting: Occasional sitting, primarily during menu planning and administrative work.
• Standing/Walking: Walking Constant throughout the shift, often in a confined kitchen space
• Lifting/Carrying: Up to 50 lbs, including food product cases and kitchen equipment
• Other Physical Requirements: Frequent bending, reaching, and repetitive motion; exposure to heat, open flames, and sharp tools

Working Environment

• Interior: Kitchen, food preparation, and banquet production areas
• Exterior: Not applicable to this role

BASICS

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Attend require meetings
• Follow company policies and procedures
• Perform any additional duties as assigned by the supervisor

CANDIDATE PROFILE

Education and Experience Culinary degree or equivalent culinary training preferred; minimum 4 years of progressive kitchen experience, including at least 2 years leading a kitchen team; equivalent combination of education and experience will be considered.

Acknowledgment I have read and understand the job description as stated above and accept that tasks may be modified as needed. I can perform the essential functions of this job with or without reasonable accommodation.

Employee Signature: ___________________________ Date: ___________ Supervisor Signature: __________________________ Date: ___________