Banquet Sous Chef: Lead Events Kitchen & Training

Boeing Center; San Antonio (TX); Hybrid; USD 52,000 - 76,000; Full time

Job summary

Legends Global Tech Port Center and Arena is seeking a Sous Chef for its Food & Beverage operations. The role is second in command to the Executive Chef, handling purchasing, receiving, and food production for large events while overseeing the stewarding department.

Responsibilities include maintaining food costs, training staff to Serve-Safe and health codes, and ensuring Health Department standards. Requires at least four years in banquet culinary work and Serve-Safe certification.

Qualifications

• At least four years of culinary experience in a banquet facility producing meals for large events.
• Serve-Safe certified.

Responsibilities

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

Skills

Communication

Customer service

Budgeting

Organizational

Interpersonal skills

Multitasking

Food presentation

Education

Serve-Safe certification

Culinary experience in banquet facility

Tools

Excel

Job description

Legends Global Tech Port Center and Arena is seeking a Sous Chef for its Food & Beverage operations. The role is second in command to the Executive Chef, handling purchasing, receiving, and food production for large events while overseeing the stewarding department.

Responsibilities include maintaining food costs, training staff to Serve-Safe and health codes, and ensuring Health Department standards. Requires at least four years in banquet culinary work and Serve-Safe certification.