Lead Sous Chef — Culinary Leadership & Growth

White Lodging Services, Inc.; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Paid Parental Leave

Unlimited Referral Bonuses

Vacation and PTO with rollover

Tuition Reimbursement

Complimentary and Discounted Rooms

Leadership development opportunities

Job summary

White Lodging Services, Inc. is seeking an experienced culinary leader to oversee daily food preparation, maintain high-quality ingredients, and drive seasonal menu execution in our Austin kitchen.

You will interview, hire, and mentor culinary staff, manage food costs, and collaborate with front-of-house to deliver outstanding guest experiences; an associate degree in culinary arts or business administration is preferred.

Qualifications

• Strong leadership and organizational skills to oversee culinary operations.
• Collaborative approach with front-of-house to enhance guest experiences.
• Passion for coaching, developing talent and delivering exceptional guest experiences.
• Associate's degree in culinary arts or business administration preferred.

Responsibilities

• Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients.
• Interview, hire, train, and manage culinary staff.
• Uphold cleanliness, food handling, and sanitation standards.
• Organize and manage food prep operations, including menus and recipe execution timelines.
• Control food costs by monitoring inventory and minimizing waste.
• Mentor associates for career growth and maintain a respectful kitchen environment.

Skills

Leadership

Organizational skills

Guest experience focus

Collaboration with FOH

Coaching & development

Education

Associate's degree in culinary arts or business administration

Job description

White Lodging Services, Inc. is seeking an experienced culinary leader to oversee daily food preparation, maintain high-quality ingredients, and drive seasonal menu execution in our Austin kitchen.

You will interview, hire, and mentor culinary staff, manage food costs, and collaborate with front-of-house to deliver outstanding guest experiences; an associate degree in culinary arts or business administration is preferred.