Banquet Kitchen Sous Chef - Lead, Train & Budget

ASM Global; San Antonio (TX); On-site; USD 52,000 - 76,000; Full time

Job summary

Legends Global Tech Port Center and Arena in San Antonio, TX seeks a Sous Chef to lead culinary and stewarding operations, assist the Executive Chef, and oversee food production for large events.

The role emphasizes cost control, inventory management, training staff, and adherence to health regulations; Serve-Safe certification is required.

You will collaborate with banquet teams, coordinate with other departments, and ensure high-quality service for major events.

Qualifications

• Advanced oral and written communication skills.
• Strong customer service orientation and ability to work with staff.
• Results oriented with ability to meet budget goals.
• Excellent organizational, planning, and interpersonal skills.
• Ability to undertake multiple tasks.
• Must adhere to local Health Department codes.
• Scratch cooking experience preferred.

Responsibilities

• Ordering, receiving and preparing food items.
• Maintaining food costs and budget goals.
• Produce required product according to Banquet Event Orders for each event.
• Maintains an active role in local hospitality community and professional associations.
• Attend in-house event-related meetings and relays immediate changes with other departments.
• Other duties as assigned.
• Maintaining all kitchen equipment cleanliness and annual maintenance.
• Training of all kitchen and stewarding staff to include “Serve-safe” and any health department regulations.
• Maintain a Health Department score of 90 or higher.
• Inventory controls.
• Schedule staff as needed.
• Responsible for Kitchen in absence of Executive Chef.
• Assists with monthly inventory.
• Training of all cooks.

Skills

Oral & Written Comm

Customer Service

Budgeting

Organization

Multitasking

Scratch Cooking

Education

Serve-Safe certified

Tools

Excel

Job description

Legends Global Tech Port Center and Arena in San Antonio, TX seeks a Sous Chef to lead culinary and stewarding operations, assist the Executive Chef, and oversee food production for large events.

The role emphasizes cost control, inventory management, training staff, and adherence to health regulations; Serve-Safe certification is required.

You will collaborate with banquet teams, coordinate with other departments, and ensure high-quality service for major events.