Sous Chef

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

ROLE DESCRIPTION

Position: Sous Chef

Status: Exempt
Reports to: Food & Beverage Manager

JOB SUMMARY

The Sous Chef is the senior culinary leader at Lone Star Court, running all kitchen operations for the Water Trough, in-room dining, and banquet events. The Sous Chef oversees menu development, food quality, kitchen staffing, and cost controls while working hands-on during service and upholding the highest standards of food safety and guest satisfaction.

ESSENTIAL DUTIES & FUNCTIONS

• Operational 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.
• Managerial Responsibilities (if applicable)
• 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.
• Guest Services
• 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.
• Team Support and Training
• 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.
• Communication and Reporting
• 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.
• Safety & Compliance
• 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.

ESSENTIAL SKILLS AND QUALIFICATIONS (include any other that apply to this specific role in addition to the ones that apply below)

• 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).

Physical Requirements

• Sitting: Occasional, primarily during menu planning and administrative work
• Standing/Walking: Constant throughout the shift, often in a confined kitchen space
• Lifting/Carrying: Up to 50 lbs, including food product cases and kitchen equipment
• Other Physical Requirements: Frequent bending, reaching, and repetitive motion; exposure to heat, open flames, and sharp tools

Working Environment

• Interior: Kitchen, food preparation, and banquet production areas
• Exterior: Not applicable to this role

BASICS (include any other that apply to this specific role in addition to the ones that apply below)

• Maintain cleanliness and organization in all work areas
• Display courteous behavior with guests and team members
• Report any unsafe conditions immediately
• Ensure hotel equipment is in proper working condition
• Attend require meetings
• Follow company policies and procedures
• Perform any additional duties as assigned by the supervisor

CANDIDATE PROFILE

Education and Experience
Culinary degree or equivalent culinary training preferred; minimum 4 years of progressive kitchen experience, including at least 2 years leading a kitchen team; equivalent combination of education and experience will be considered.

Acknowledgment
I have read and understand the job description as stated above and accept that tasks may be modified as needed. I can perform the essential functions of this job with or without reasonable accommodation.

Employee Signature: ___________________________ Date: ___________
Supervisor Signature: __________________________ Date: ___________

Source: Hospitality Online