Carriqui Sous Chef

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

Job summary

Hotel Emma is seeking a Sous Chef to lead the culinary team at its renowned restaurant. The role involves managing kitchen operations, ensuring food quality, and training staff. Ideal candidates will possess strong communication skills and the ability to thrive under pressure in a fast-paced environment.

Responsibilities

• Assist CDC and Executive Chef in managing BOH cook line quality.
• Oversee training protocols for all BOH team members.
• Ensure all food preparation meets standards.

Skills

Verbal communication

Integrity

Ability to work under pressure

Team management

Imagination

Resilience

Adaptability

Resourcefulness

Job description

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The Concept

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.

Job Details

Description

The Concept

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 that share our commitment to personal growth and operational excellence.

Position Summary

The 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. To follow the leadership of CDC/Executive Chef/General Manager to guide the BOH team in executing this vision. The primary focus will be on 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 adherence to standards.
• Oversee training protocols for all BOH team members.
• Be the point of contact for station training processes to ensure quality communication and execution.
• Serve as the safety net for all hotline execution.
• Ensure BOH staff excel in their delegated sections.
• Ensure all food preparation meets standards.
• Supervise daily 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, staff, and guests.
• Ability to work well under pressure.
• Ability to manage small teams.
• Imaginative, resilient, adaptable, and resourceful.

Additional Details

• Seniority level: Not Applicable
• Employment type: Full-time
• Job function: Management and Manufacturing
• Industries: Hospitality

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