Banquet Kitchen Sous Chef — Lead Hotel Culinary Team

Zachry Hotels, LLC; San Antonio (TX); On-site; USD 55,000 - 65,000; Full time

Benefits offered by this job

Medical, Dental, Vision Insurance

Life Insurance

401K

Paid Leave & Bonus Program

Disability Insurance

Tuition Reimbursement

Employee Assistance Program

Job summary

Zachry Hotels, LLC in San Antonio, TX is seeking a Banquet Sous Chef to lead daily kitchen operations in a full‑service hotel, ensuring quality, safety and seamless banquet production. You will supervise culinary staff, assist with menu development, and coordinate with event teams to deliver exceptional dining experiences.

The role requires a High School Diploma or equivalent and prior supervisory kitchen experience; experience in a high-volume hotel banquet kitchen is preferred.

Qualifications

• High School Diploma or equivalent required.
• Previous experience as a cook or culinary supervisor preferred.
• Experience in a full-service hotel, banquet, or high-volume kitchen preferred.
• Culinary training or certifications preferred.
• Experience leading teams or mentoring less experienced cooks preferred.

Responsibilities

• Oversee kitchen operations across all stations during shifts.
• Ensure quality, taste, and consistency meet brand standards.
• Support banquet and restaurant production based on BEOs and forecasts.
• Assist with menu development, recipe testing, and seasonal offerings.
• Supervise cooks and culinary staff; provide hands-on training.
• Coordinate with restaurant managers and service teams for timely delivery.
• Maintain inventory par levels and monitor waste and costs.
• Promote safety and HACCP compliance in all activities.

Skills

Culinary skills

Leadership

Multitasking

HACCP knowledge

Physical stamina

Communication

Education

High School Diploma or equivalent

Job description

Zachry Hotels, LLC in San Antonio, TX is seeking a Banquet Sous Chef to lead daily kitchen operations in a full‑service hotel, ensuring quality, safety and seamless banquet production. You will supervise culinary staff, assist with menu development, and coordinate with event teams to deliver exceptional dining experiences.

The role requires a High School Diploma or equivalent and prior supervisory kitchen experience; experience in a high-volume hotel banquet kitchen is preferred.