Senior Sous Chef - Banquets & In-Room Dining Lead

Lone Star Court; Austin (TX); On-site; USD 65,000 - 90,000; Full time

Job summary

The Sous Chef at Lone Star Court is the senior culinary leader responsible for running all kitchen operations for the Water Trough, in-room dining, and banquet events. You will oversee menu development, food quality, kitchen staffing, and cost controls while hands-on during service.

You will uphold the highest standards of food safety and guest satisfaction, supervise line cooks and stewarding teams, and collaborate with the Food & Beverage Manager on pricing, schedules, and daily operations

Qualifications

• Strong verbal and written communication skills
• Effective time management and problem-solving skills
• Advanced knowledge of food preparation techniques, menu costing, and kitchen management software
• Ability to work well with a team and demonstrate attention to detail
• Excellent organizational skills and interpersonal abilities
• Minimum 4 years of progressive culinary experience, including at least 2 years in a sous chef, kitchen manager, or lead cook role; Food Handler’s and, where required, food manager certification (or ability to obtain within 30 days of hire)

Responsibilities

• Develop and maintain menus and specials for the Water Trough, in-room dining, and banquet events with the Food & Beverage Manager, ensuring quality, consistency, and cost-effectiveness; manage food cost, inventory, ordering, and receiving; run the line and expedite during service; oversee daily prep, production, plating, and presentation standards; ensure proper equipment maintenance and kitchen cleanliness.
• Directly supervise the Line Cooks and Stewarding team; recruit, hire, train, and schedule culinary staff; conduct performance reviews and manage staffing to labor budget targets; lead pre-shift line-ups and ongoing culinary training for the kitchen team; designate a lead cook to run the kitchen when the Sous Chef is off property.
• Ensure food quality, presentation, and ticket times consistently meet guest expectations; personally oversee special dietary requests and allergen orders; ensure in-room dining orders leave the kitchen complete, with all items and condiments; respond to guest feedback regarding food quality in partnership with the Food & Beverage Manager.
• Train Line Cooks on recipes, station setup, and plating standards; mentor and develop lead cooks ready for advancement; build a culture of accountability, cleanliness, and culinary excellence across all shifts.
• Partner with the Food & Beverage Manager on menu pricing, food cost reporting, and banquet event planning (BEOs); communicate regularly with Water Trough, bar, and banquet leadership on production needs, specials, 86’d items, and timing.
• Ensure full compliance with food safety, sanitation, and HACCP standards; oversee proper food storage, labeling, dating, and temperature logs; prepare the kitchen for health inspections; promote safe knife handling and equipment use and report hazards immediately.

Skills

Strong communication

Time management

Menu costing

Kitchen management software

Team leadership

Attention to detail

Culinary experience 4+ yrs

Education

Culinary degree or equivalent

Tools

Kitchen management software

Job description

The Sous Chef at Lone Star Court is the senior culinary leader responsible for running all kitchen operations for the Water Trough, in-room dining, and banquet events. You will oversee menu development, food quality, kitchen staffing, and cost controls while hands-on during service.

You will uphold the highest standards of food safety and guest satisfaction, supervise line cooks and stewarding teams, and collaborate with the Food & Beverage Manager on pricing, schedules, and daily operations