Lead Sous Chef — Creative Menu, Team Leadership

TransPecos Financial Corporation; San Antonio, Northern (TX, KY); Hybrid; USD 55,000 - 75,000; Full time

Benefits offered by this job

Employee meals

Discounts on menu items

Job summary

Ray & Joséphine in Downtown San Antonio seeks a Sous Chef to lead the kitchen line, assist in ongoing menu development, and ensure plating standards during service. You’ll train staff, uphold food safety, and collaborate with leadership to sharpen the evolving menu.

The role requires at least 3 years kitchen experience (1 year in lead role), HACCP knowledge, and a flexible schedule including evenings and weekends; compensation is based on experience.

Qualifications

• Minimum 3 years of kitchen experience, with at least 1 year in a lead or senior cook role.
• Experience in a dinner or fine-casual dining environment strongly preferred.
• Food Handler Manager Certification required (or must be obtained within 30 days of hire).
• Strong working knowledge of food safety standards, HACCP principles, and sanitation requirements.
• Experience with menu development, recipe documentation, and costing is a plus.
• Must be available for flexible scheduling including evenings and weekends.
• Catering or events experience is a plus.

Responsibilities

• Lead and manage the kitchen line during dinner service in the absence of the head chef.
• Execute all menu items to recipe, portion, and presentation standards with consistency.
• Partner with Chef Raphaël on ongoing menu development — tastings, seasonal refinement, and new dish ideation.
• Monitor food quality at every stage — from prep through plating — and hold the team to the same standard.
• Manage station readiness, mise en place, and line setup before each service.
• Train, coach, and develop line cooks and prep staff on technique and standards.
• Help maintain kitchen systems — prep lists, station setups, recipe documentation, and portion standards.
• Assist in sourcing and evaluating local and regional ingredients and vendors.
• Support hiring and onboarding of line cooks and prep staff as the team grows.
• Maintain a clean, organized, and safe kitchen at all times — lead by example.
• Oversee proper food storage, labeling, rotation, and waste reduction.
• Communicate clearly with front-of-house during service to ensure a seamless guest experience.
• Support catering and private events as needed — prep, execution, and breakdown.
• Flag any equipment issues, supply shortages, or food safety concerns immediately.

Skills

Leadership presence

Flexibility

Reliability

Organized working style

Creative curiosity

Education

Food Handler Manager Certification

Job description

Ray & Joséphine in Downtown San Antonio seeks a Sous Chef to lead the kitchen line, assist in ongoing menu development, and ensure plating standards during service. You’ll train staff, uphold food safety, and collaborate with leadership to sharpen the evolving menu.

The role requires at least 3 years kitchen experience (1 year in lead role), HACCP knowledge, and a flexible schedule including evenings and weekends; compensation is based on experience.