SOUS CHEF

Crescent Hotels & Resorts; San Antonio (TX); On-site; USD 48,000 - 72,000; Full time

Job summary

Crescent Hotels & Resorts in San Antonio, TX, seeks a Sous Chef to lead kitchen operations in a high-volume, luxury setting. You will coordinate menu planning, food preparation, and adherence to safety standards while supervising kitchen staff and controlling costs.

The role requires strong leadership, 2–3 years of culinary leadership experience, and the ability to work a flexible schedule in a fast-paced environment.

Qualifications

• Minimum 2-3 years of Previous culinary leadership experience required.

Responsibilities

• Supervises kitchen shift operations and ensures compliance with Food & Beverage policies, standards, and procedures.
• Coordinates purchase of all food and manage kitchen inventory.
• Maintains kitchen inventory and assigned budget.
• Ensures compliance with local, state, and federal regulations (OSHA/Health Department).
• Interacts with guests to obtain feedback on product quality and service levels.

Skills

Culinary leadership

Banquets

Job description

Situated in the heart of downtown, overlooking Travis Park, the AAA Four Diamond, St. Anthony Hotel offers easy access to the trendy restaurants and historical landmarks in San Antonio, Texas. St. Anthony, a Luxury Collection Hotel San Antonio, opened in 1909 and has been designated a national historic site. Our luxury hotel in San Antonio embodies old-world splendor with touches like Italian marble and Corinthian columns. Come make history with this luxury San Antonio hotel.

At Crescent Hotels & Resorts, we are a team of hospitality professionals that are deeply connected to & proud of the exceptional experiences we provide for our guests. More than that, we know our Associates are the shining stars of what we do!

The Sous Chef will be responsible for all aspects of managing the kitchen and kitchen personnel, ensuring the quality preparation of all menu items and proper handling/storage of all food items in accordance with standards. Coordinate the purchase of all food and maintain menus, maintaining approved food costs and labor costs.

What you will be doing?

• Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards, and procedures.
• Ensures that hotel policies get administered fairly and consistently.
• Be knowledgeable in quality products, presentations, and flavors.
• Ensures compliances with food handling and sanitation standards are in place.
• Ensures that local, state, and federal (OSHA and Health Department) regulations are followed.
• Interacts with guests to obtain feedback on product quality and service levels.
• Solicits associate feedback utilizes an open door policy.
• Maintains kitchen inventory and assigned budget.
• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain high standards of personal appearance and grooming, including wearing the proper uniform and name tag when working (per brand standards).
• Maintain regular attendance in compliance with Crescent Hotels & Resorts standards as required by scheduling, depending on the hotel's needs.
• Comply with certification requirements as applicable for position to include: Food Handlers Alcohol Awareness CPR and First Aid.
• Ensure that all kitchen personnel fulfills their job functions appropriately.
• Address and resolve all customer problems efficiently.
• Minimize spoilage waste and over-production.
• Monitor all Banquet and Catering activities.
• Expedite peak meal periods by maintaining a hands‑on approach.

What is required?

• Minimum 2-3 years of Previous culinary leadership experience required.
• Ability to work a flexible schedule.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful, high‑pressure situations.
• Must be effective in handling workplace problems, including anticipating preventing, identifying, and solving problems as necessary.
• Must be effective at listening to understanding and clarifying the issues raised by co‑workers and guests.
• Must maintain composure and objectivity while under pressure.
• High-volume Banquets experience a plus.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

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