Lead Sous Chef — Elevate Menus & Mentor Culinary Team

White Lodging; San Antonio (TX); On-site; USD 45,000 - 75,000; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Paid Parental Leave

Unlimited Referral Bonuses

Vacation and Paid Time Off

Tuition Reimbursement

Complimentary and Discounted Rooms

Leadership development opportunities

Job summary

White Lodging leaders are seeking a hands-on Kitchen Leader to drive daily food preparation, menu development and cost control in a high-volume kitchen. You’ll hire, train and mentor culinary staff while upholding the highest hygiene and safety standards.

You will collaborate with front-of-house teams to enhance guest experiences, coach talent, and advance careers in a dynamic hospitality environment across premium-brand hotels and restaurants.

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.

Responsibilities

• Lead daily food preparation in assigned areas, ensuring high-quality, fresh ingredients with seasonal techniques and preparations.
• Assist with interviewing, hiring, training, and managing culinary staff to maintain a high-performing team.
• Uphold strict standards for cleanliness, food handling, and sanitation to ensure a safe and efficient kitchen environment.
• Organize, oversee, and manage food prep operations, including creating menus, recipes, and execution of menu implementation timelines.
• Control food costs by monitoring inventory, maintaining portion control, and minimizing waste.
• Foster a respectful and cooperative kitchen environment, mentoring associates for career growth and advancement.

Skills

Leadership

Organizational skills

Collaboration

Coaching

Education

Associate degree in culinary arts or business administration

Job description

White Lodging leaders are seeking a hands-on Kitchen Leader to drive daily food preparation, menu development and cost control in a high-volume kitchen. You’ll hire, train and mentor culinary staff while upholding the highest hygiene and safety standards.

You will collaborate with front-of-house teams to enhance guest experiences, coach talent, and advance careers in a dynamic hospitality environment across premium-brand hotels and restaurants.