Carriqui Sous Chef

The Hotel Emma; San Antonio (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

A leading restaurant in San Antonio is seeking a Sous Chef to develop and manage the culinary program. The Sous Chef will collaborate with the FOH team to ensure unity and quality in operation, overseeing BOH staff and maintaining high culinary standards. Ideal candidates will possess strong team management abilities and excellent communication skills, thriving under pressure in a fast-paced environment.

Qualifications

• Excellent verbal communication skills and a positive work ethic.
• Ability to manage small teams effectively.
• Imaginative, resilient, adaptable, and resourceful.

Responsibilities

• Assist CDC and Executive Chef in managing BOH cook line quality.
• Oversee training protocols for all BOH team members.
• Ensure adherence to established systems and standards.

Skills

Excellent verbal communication

Integrity

Ability to work under pressure

Team management

Imaginative

Resourceful

Job description

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 will occupy 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 who share our commitment to personal growth and operational excellence.

Position Summary

The Sous Chef will develop and manage the culinary program and team to promote unity, quality, and excellence in operation, working in unison with the FOH team to form a cohesive operations team. The Sous Chef will follow the leadership of the CDC/Executive Chef/General Manager to guide the BOH team in executing this vision. The primary focus will be ensuring adherence to systems established by the executive team and managing hourly team members on the cook line.

Essential Functions

• Assist CDC and Executive Chef in managing BOH cook line quality and standards.
• Oversee training protocols for all BOH team members.
• Direct station training processes to ensure quality communication and execution.
• Serve as the safety net for all hotline execution.
• Ensure all BOH staff excel in their delegated sections.
• Ensure all food preparation meets standards.
• 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 a positive work ethic.
• Integrity to make right decisions for the restaurant, associates, and guests.
• Ability to work well under pressure.
• Ability to manage small teams.
• Imaginative, resilient, adaptable, and resourceful.

Equal Opportunity Employer
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