Airport Sous Chef: Lead Kitchen & Menu Growth

Dufry Careers; San Antonio (TX); On-site; USD 52,000 - 62,000; Full time

Benefits offered by this job

Health, dental and vision insurance

Generous paid time off (vacation, flex

Holiday pay

Meal and Transportation Benefits

401(k) retirement plan with company.

Employee assistance program

Training and career growth potential

Referral program

Job summary

HMSHost is seeking a Sous Chef to supervise kitchen operations at the San Antonio Airport location. The role oversees food production, ensures safety and sanitation, and supports menu planning and staff coaching.

It is an exempt position reporting to the Restaurant Chef and requires strong leadership and organizational skills. Responsibilities include managing costs, ensuring quality and customer satisfaction, and guiding associates through training and development programs.

Qualifications

• Requires a High School diploma or GED; post-secondary culinary training preferred.
• 3 to 5 years experience with kitchen operations and staff supervision.
• Serve Safe Management certification required.

Responsibilities

• Oversee day-to-day kitchen staff activities and assign responsibilities.
• Promote safety and sanitation, inspect food handling, and follow HACCP procedures.
• Assist with menu planning, inventory, and supplies management.
• Maintain cost control and uphold service standards to maximize profits.
• Ensure compliance with brand standards and regulatory requirements.
• Provide guidance for hiring, promotion, and performance management.
• Support training and development of staff and ensure customer satisfaction.

Skills

Kitchen supervision

Team management

HACCP procedures

Education

High School diploma or GED

Post-secondary culinary training preferred

Brand certification a plus

Tools

Serve Safe Management certification

Job description

HMSHost is seeking a Sous Chef to supervise kitchen operations at the San Antonio Airport location. The role oversees food production, ensures safety and sanitation, and supports menu planning and staff coaching.

It is an exempt position reporting to the Restaurant Chef and requires strong leadership and organizational skills. Responsibilities include managing costs, ensuring quality and customer satisfaction, and guiding associates through training and development programs.