Carriqui Jr. Sous Chef - $55k annual salary + bonus

The Hotel Emma; San Antonio (TX); On-site; USD 60,000 - 80,000; Full time

Job summary

An established industry player is seeking a passionate Jr. Sous Chef to lead the culinary team at a renowned restaurant. This role emphasizes quality, teamwork, and operational excellence, ensuring that every dish meets the highest standards. As part of a dedicated team, you will oversee training, manage the cook line, and ensure a seamless collaboration between the back-of-house and front-of-house teams. If you thrive in a dynamic environment and are committed to culinary excellence, this opportunity is perfect for you.

Qualifications

• Excellent communication skills and integrity are essential for this role.
• Ability to manage teams and work under pressure is crucial.

Responsibilities

• Assist in managing BOH cook line quality and standards.
• Oversee training and ensure all food preparation meets standards.
• Supervise daily inventory and execution to meet goals.

Skills

Verbal Communication

Team Management

Pressure Management

Integrity

Creativity

Job description

Job Category: Food & Beverage

Requisition Number: CARRI001337

Posted: March 10, 2025

Employment Type: Full-Time

Location: Hotel Emma
136 E Grayson St
San Antonio, TX 78215, USA

The Restaurant

The 380-seat restaurant is dedicated to the foods of our region—from Gulf coast seafood to Hill Country barbecue to Rio Grande Valley-inspired botana platters. Located on the northern edge of the Pearl neighborhood, this restaurant occupies a historic building that has been home to many storied establishments.

The Team

The team leading Carriqui is essential to its success; every position matters. We seek colleagues that share our commitment to personal growth and operational excellence.

Position Summary

The Jr. Sous Chef will develop and manage the culinary program as well as the culinary team in a way that promotes unity, quality, and excellence in operation while working in unison with the FOH team to form a unified operations team. The Jr. Sous Chef will follow the leadership of the CDC/Sous Chef/General Manager to guide the BOH team in executing this vision. The primary focus will be on adherence to systems put in place by the executive team and management of hourly team members on the cook line.

Essential Functions

• Assist CDC and SC in the management of BOH cook line quality execution and adherence to standards.
• Oversee training protocol for all BOH team members.
• Be the point of all station training processes to ensure quality communication and execution.
• Act as the safety net for all hotline execution.
• Ensure all BOH are excelling in their delegated sections.
• Ensure all food preparation is to standard.
• Supervise daily management of inventory, execution, and labor to meet quality and financial goals.
• Manage quality execution from station to station.

Skills & Abilities

• Excellent verbal communication skills and positive work ethic.
• Integrity to make the right decisions for the restaurant, associates, and guests.
• Ability to work well under pressure.
• Capability to manage small teams.
• Imaginative skills; must be resilient, adaptable, and resourceful.