Sous Chef

Sous Chef

Ray & Josphine has landed in the heart of Downtown San Antonio, and the doors are open. Owned and run by Chef Raphal Franois, our kitchen brings a true French sensibility to San Antonio technique-driven, ingredient-forward, and thoughtfully executed. The menu is live and evolving, and we're looking for a Sous Chef who wants to help sharpen it, not just execute it.

As Sous Chef, you are second-in-command of the kitchen: running the line during service, training and developing kitchen staff, and holding every plate that leaves the kitchen to a consistent standard. You'll also stay hands-on in ongoing menu development tastings, seasonal refinement, and sourcing working directly alongside kitchen leadership to keep the program sharp. This role requires both creative passion and operational discipline. You need to be as comfortable proposing a new dish at a tasting as you are running a busy service.

What You'll Do:

• Lead and manage the kitchen line during dinner service in the absence of the head chef
• Execute all menu items to recipe, portion, and presentation standards with consistency
• Partner with Chef Raphal on ongoing menu development tastings, seasonal refinement, and new dish ideation
• Monitor food quality at every stage from prep through plating and hold the team to the same standard
• Manage station readiness, mise en place, and line setup before each service
• Train, coach, and develop line cooks and prep staff on technique and standards
• Help maintain kitchen systems prep lists, station setups, recipe documentation, and portion standards
• Assist in sourcing and evaluating local and regional ingredients and vendors
• Support hiring and onboarding of line cooks and prep staff as the team grows
• Maintain a clean, organized, and safe kitchen at all times lead by example
• Oversee proper food storage, labeling, rotation, and waste reduction
• Communicate clearly with front-of-house during service to ensure a seamless guest experience
• Support catering and private events as needed prep, execution, and breakdown
• Flag any equipment issues, supply shortages, or food safety concerns immediately

What We're Looking For:

• A genuine passion for food you think about cooking when you're not cooking
• Strong culinary technique and a solid foundation in kitchen fundamentals you've put in the time
• Creative curiosity: you have opinions about food and you're not afraid to share them at the tasting table
• Leadership presence: the line looks to you and you rise to it
• Flexibility: a growing dinner program is not a straight line you adapt, problem-solve, and stay positive
• Reliability and professionalism: kitchens run on trust, and so does this team
• A clean, organized working style that sets the standard for everyone around you
• Genuine investment in building something this isn't just a job, it's a craft

Why Ray & Josphine:

• Work directly alongside Chef Raphal Franois in a hands-on, French-influenced kitchen
• A live, evolving dinner menu where your ideas and technique genuinely shape what's on the plate
• A leadership role with real authority on the line, not just a title
• Employee meals and discounts on a menu you helped build
• A downtown San Antonio location with easy, accessible parking for the whole team

Requirements:

• Minimum 3 years of kitchen experience, with at least 1 year in a lead or senior cook role
• Experience in a dinner or fine-casual dining environment strongly preferred
• Food Handler Manager Certification required (or must be obtained within 30 days of hire)
• Strong working knowledge of food safety standards, HACCP principles, and sanitation requirements
• Experience with menu development, recipe documentation, and costing is a plus
• Must be available for flexible scheduling including evenings and weekends
• Catering or events experience is a plus

Physical Requirements:

• Ability to stand, walk, and move for the full duration of a shift often 810 hours
• Able to lift and carry up to 50 lbs. (bulk ingredients, sheet pans, supply deliveries)
• Comfortable working in hot kitchen environments near open flame, ovens, and hot surfaces
• Ability to work in cold environments walk-in refrigerators and freezers are part of daily work
• Able to perform repetitive tasks chopping, slicing, cooking for extended periods
• Must be able to reach, bend, kneel, and stoop to access equipment, shelving, and storage
• Clear verbal communication in a fast-paced, high-noise kitchen environment

Working Conditions:

You will work in a kitchen environment in Downtown San Antonio. Shifts include evenings, weekends, and extended hours during events and high-volume service. Kitchen uniforms and safety footwear are required. Parking is easy and accessible for all team members. This is a physically demanding role and a rewarding one. We're proud of what we've built, and we want you to feel that pride too.

Ready To Join Us?

Stop by Ray & Josphine in Downtown San Antonio or send your resume our way we're building our kitchen team now and would love to meet you.

Equal Opportunity Employer

We are an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.